Refreshing blend of crispy rice, cucumber, scallions, and zesty sesame-soy dressing with optional nutty toppings.
# Components:
→ Base
01 - 2 cups cooked and cooled jasmine rice (preferably day-old)
02 - 1 tablespoon vegetable oil
→ Vegetables
03 - 1 large cucumber, diced
04 - 2 scallions, thinly sliced
05 - 1/4 cup fresh cilantro, chopped
→ Dressing
06 - 2 tablespoons soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon sesame oil
09 - 1 teaspoon honey or maple syrup
10 - 1 teaspoon grated fresh ginger
11 - 1 small garlic clove, finely minced
12 - 1 teaspoon toasted sesame seeds
→ Optional Toppings
13 - 1/4 cup roasted peanuts or cashews, chopped
14 - Extra sesame seeds
15 - Red chili flakes
# Directions:
01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the cooked jasmine rice and spread into an even layer. Allow to cook undisturbed for 3 to 4 minutes until the bottom is golden and crispy. Flip or toss to crisp additional sides if desired. Remove from heat and let cool slightly.
02 - In a large mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and toasted sesame seeds until fully combined.
03 - Add diced cucumber, thinly sliced scallions, and chopped cilantro to the dressing. Toss gently to evenly coat the vegetables.
04 - Fold the crispy rice into the vegetable and dressing mixture, tossing until all components are evenly coated.
05 - Transfer the salad to a serving platter. Garnish with optional toppings such as chopped roasted peanuts or cashews, additional sesame seeds, and red chili flakes as desired.
06 - Serve immediately to preserve the crispy texture.
