A fresh, colourful salad full of texture, where crispy rice contrasts beautifully with the softness of mango and edamame. The crispy rice is made using rice cooked in the rice cooker, then finished in the oven or air fryer for a golden, extra-crunchy result.
Productos con los que prepararla
Ingredients
For the rice
- 150 g jasmine rice or sushi rice
- 300 ml water
For the crispy rice
- 1 tablespoon sesame oil or vegetable oil
- 1 tablespoon soy sauce
- For the salad
- 100 g cooked edamame
- 1/2 ripe mango
- 1/2 cucumber
- 1 small carrot
- 2 radishes
- A handful of leafy greens or rocket
- Fresh chives
For the dressing
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey or agave syrup
- 1 teaspoon sesame oil
- Sesame seeds to taste
Instructions
- Rinse the rice under cold water until the water runs clear.
- Place the rice and water in the rice cooker and cook until the rice is tender and all the water has been absorbed.
- Spread the cooked rice onto a tray or large container and let it cool completely.
- Mix the rice with the oil and soy sauce until evenly coated.
In the oven
- Spread the rice onto a baking tray lined with baking paper in a thin layer.
- Bake at 200 °C for 25–30 minutes, stirring halfway through, until golden and crispy.
In the air fryer
- Place the rice in the air fryer basket in an even layer.
- Cook at 190 °C for 12–15 minutes, shaking halfway through, until crispy and golden.
Assembling the salad
- Dice the mango and cucumber, thinly slice the radishes and grate the carrot.
- Mix all the dressing ingredients in a bowl.
- Arrange the leafy greens, edamame, mango, cucumber, carrot and radishes on a serving plate.
- Top with the warm crispy rice and dress just before serving.