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Ingredients
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- 1 cup uncooked rice
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon soy sauce (or tamari for gluten-free)
- 1 cup diced cucumber
- 1 cup cooked and shelled edamame (ready-to-eat)
- 1 large avocado, pitted, peeled, and diced
- 1/3 cup chopped fresh cilantro
- 1/3 cup thinly sliced green onion
- 1 tablespoon toasted sesame seeds (more if desired)
- 1–2 tablespoons chili crisp or chili crunch (drained of excess oil)
- 1/4 cup neutral flavored oil (like safflower oil)
- 1/4 cup rice wine vinegar
- 1 tablespoon tamari (or soy sauce)
- 2 teaspoons toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 tablespoon chili onion crunch (or chili paste)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- Salt to taste
Instructions
- Rinse the rice, add to a saucepan with water, boil, reduce heat, and cook for 15 minutes until absorbed. Rest for 10 minutes and fluff.
- Combine dressing ingredients in a bowl or jar, whisk, and set aside.
- Mix cooled rice with sesame oil and soy sauce in a large bowl.
- Add cucumber, edamame, avocado, cilantro, green onions, chili crunch, and sesame seeds; mix gently.
- Pour dressing over salad, mix well, and adjust to taste.
- Serve immediately or chill for later, lasting 3-4 days.
Notes
For better texture, use day-old rice.
Add sliced radishes or bell peppers for extra crunch.
Ensure edamame is properly cooked for safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 500
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 0