Description
This Crispy Gochujang Rice Salad is a vibrant and flavor-packed meal that’s a treat for the taste buds and the eyes, featuring a creamy tahini-lime dressing and bold spicy notes of gochujang.
Ingredients
Scale
- For the Rice:
- 2 cups cooked and cooled brown rice
- 2 tsp gochujang
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- For the Salad:
- 1 cup steamed peas
- 1 Persian cucumber, chopped
- 1 avocado, diced
- 3 green onions, thinly sliced
- ¼ cup chopped mint
- ¼ cup chopped cilantro
- For the Dressing:
- ¼ cup tahini
- ¼ cup lime juice
- ¼ cup water
- 2 tbsp soy sauce
- 1 tbsp honey
Instructions
- Set your oven to preheat at 400°F (200°C). In a mixing bowl, combine gochujang, sesame oil, and soy sauce. Add the cooked and cooled brown rice and coat evenly. Spread onto a parchment-lined baking sheet and roast for 15-20 minutes, stirring occasionally, until crispy.
- While the rice is in the oven, combine tahini, lime juice, water, soy sauce, and honey in a small bowl. Whisk until smooth and creamy.
- In a large mixing bowl, combine steamed peas, cucumber, avocado, green onions, mint, and cilantro. Mix gently.
- Add the crispy rice to the salad bowl and pour over the dressing. Toss gently to combine and serve.
Notes
Make sure to cool the rice thoroughly before roasting; this prevents it from steaming and ensures maximum crispiness. Adjust the consistency of the dressing with additional water if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 620 mg
- Protein: 9 g