Baking, Dessert
Crispy Korean Rice Salad
A fresh, crunchy salad with a little heat, plenty of texture and a sweet-savoury dressing. Crispy golden rice, edamame, cucumber and spring onion are tossed with fresh coriander, toasted sesame and cashews, then finished with a squeeze of lime. Easy to prepare and full of flavour, it makes a lovely lunch or side dish. Gluten-free and suitable for coeliacs when all ingredients are verified gluten-free and cross-contamination is avoided.
Gluten-Free and Coeliac Notes Check all packaged ingredients: Tamari, fish sauce, rice wine vinegar and sweet chilli sauce must be confirmed gluten-free on the label. Never assume a product is suitable for coeliacs without checking. Avoid cross-contamination: Use clean utensils, chopping boards, baking trays and air fryer equipment, ensuring they have not come into contact with gluten-containing foods. Keep the rice crispy: Use chilled leftover rice and spread it in a thin layer to encourage even browning. Add the fresh vegetables and remaining dressing just before serving to preserve the contrast between the crunchy rice and crisp vegetables.
Ingredients
For the crispy rice
- 500 g cooked leftover rice chilled
- 2 tbsp rice wine vinegar gluten-free
- 2 tsp sugar or honey
- 2 tbsp gluten-free tamari
- 1 tsp gluten-free fish sauce
- 8 tbsp Simply Better sweet chilli sauce ensure the product is labelled gluten-free
- ½ tsp toasted white sesame seeds
- 1 tsp sesame oil
For the salad
- Shelled edamame cooked and cooled
- 2 spring onions finely chopped
- ½ cucumber diced
- ½ small red onion finely diced
- Fresh coriander chopped
- Chopped cashew nuts
- Fresh lime juice to finish
Method
- Preheat the oven to 200°C fan and line a large baking tray with parchment paper.
- In a bowl, combine the rice wine vinegar, sugar or honey, tamari, fish sauce, sweet chilli sauce, sesame seeds and sesame oil to make the dressing.
- Toss the chilled rice with two-thirds of the dressing, ensuring the grains are evenly coated. Spread the rice across the prepared baking tray in a thin, even layer.
- Bake for 20–25 minutes, tossing regularly to help the rice crisp evenly, until golden and crunchy. Alternatively, cook in an air fryer in batches, shaking regularly until crisp.
- Allow the rice to cool slightly before transferring it to a large bowl. Add the edamame, spring onions, cucumber, red onion and chopped coriander, tossing gently to combine.
- Drizzle over the remaining dressing just before serving. Finish with a generous squeeze of fresh lime juice, extra coriander and chopped cashews.
Latest recipes
You might also like ...
Main Course
Mushroom, Kale & Vintage Gouda Tart
Baking, Dessert
Raspberry & Pistachio Bakewell Tart
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.