Crispy Rice Salad

Name: Crispy Rice Salad
Total time: 20 min
Yield: 1 servings
Ingredients: 180 g cooked rice; 1 tbsp Oil, olive; 1 tsp Soy sauce; Shrimp; 1 pcs Carrot, Norwegian, raw; 1 pcs Cucumber, Norwegian, raw; 100 g Edamame, soy beans, frozen; 0.5 pcs Avocado, raw; 5 pcs Mint; 1 pcs Parsley; 1 tbsp Peanut butter; 1 tsp Soy sauce; 0.5 tbsp Oil, sesame; 1 tsp Honey; Sesame seeds

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A fresh and nourishing salad featuring crunchy baked rice bites, vegetables, shrimp, and a flavorful peanut dressing.

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Method

Toss the rice with olive oil and soy sauce, spread it out on a baking sheet, and bake at 200 °C for 15–20 minutes until golden and crispy.

Meanwhile, boil the edamame for 7 minutes, cut the carrot into thin strips, slice the cucumber into rounds, and slice the avocado.

Combine all the ingredients together, then add the shrimp and fresh herbs.

Whisk the dressing until smooth, drizzle it over the salad, toss gently, and garnish with sesame seeds.

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Crispy Rice Salad

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