Viral Crispy Rice Salad

A vibrant, fresh and wholesome bowl bursting with texture and flavour.

This bowl brings together crispy, oven-baked rice, creamy avocado, and protein-rich edamame — topped with a zesty herb yoghurt and a spicy wasabi sriracha drizzle. It’s light, energising, and perfect for lunch, dinner, or even a hearty snack.

INGREDIENTS

120 g basmati rice
1 cucumber
1 avocado
250 g edamame (frozen or fresh)
1 tbsp soy sauce
1 tbsp tomato sauce
1 tsp Hoisin sauce
3 tbsp Greek yoghurt
1 tbsp wasabi sriracha (optional but recommended)
A handful of fresh basil
A handful of fresh mint
A handful of fresh coriander
Juice of ¼ lime
Salt, to taste

METHOD

1. Cook the Rice & Edamame:

Boil basmati rice according to package instructions. Do the same for the edamame. Once cooked, set aside.

2. Make Crispy Rice:

Preheat your oven to 200°C (390°F). In a bowl, mix the cooked rice with soy sauce, tomato sauce, and Hoisin sauce. Line a baking tray with parchment paper and spread the rice mixture in a thin, even layer. Bake for 8–12 minutes or until golden and crisp.

3. Prepare the Herb Yoghurt:

Finely chop basil, mint, and coriander. In a small bowl, mix the chopped herbs with Greek yoghurt and lime juice. Add salt to taste. Set aside in the fridge until ready to serve.

4. Assemble the Bowl:

Dice cucumber and avocado and layer them on your serving plate. Top with the cooked edamame.

5. Dress & Finish:

Drizzle with wasabi sriracha (if using) and the herb yoghurt sauce. Break up the baked rice crisps and scatter generously on top for that extra crunch.

6. Serving Suggestion

Best enjoyed fresh, this dish is a fantastic mix of creamy, spicy, tangy, and crispy. Ideal for meal prep or a nourishing plant-based plate with bold flavours.

Tip: Try switching the herb yoghurt for vegan yoghurt to make it entirely plant-based. Add sesame seeds or pickled onions for a bonus layer of flavour!