If I ever open a restaurant, this Crispy Rice Salad with Gochujang Mushrooms will go straight on the menu; it’s that delicious! It feels a little extra, packs so much flavor and nutrition, and you don’t even have to wait for my hypothetical restaurant to open because you can easily make it at home!
Using leftover rice that crisps up beautifully in the oven, spicy marinated mushrooms, and a creamy peanut sauce, this salad combines fresh veggies with protein-rich ingredients to keep you full and energized. It’s gluten-free and has a great mix of flavors and textures, from crispy rice to meaty king oyster mushrooms. Trust me, that’s one recipe you want to try this week!
Why I Love This Recipe
- High-Protein: With 30 g of protein per serving, this recipe is great for adding plant-based protein to your meals. Consuming 30 grams of protein per meal supports muscle growth, stabilizes blood sugar, and promotes fullness, helping manage hunger and energy levels throughout the day.
- High-Fiber: Packed with 19 g of fiber per serving, this salad supports digestive health and keeps you feeling satisfied longer.
- Balanced Flavor: The spicy gochujang mushrooms pair perfectly with the creamy peanut sauce and fresh veggies, creating a well-rounded, flavorful meal.
- Versatile Ingredients: Use leftover rice, which crisps up perfectly, making this a great option for meal prep and minimizing waste in the kitchen.
Ingredient Notes
- Cooked Rice: I used sushi rice, but any rice will work.
- King Oyster Mushrooms: These mushrooms have a meaty texture that soaks up the gochujang marinade beautifully. You can substitute with other mushrooms available to you.
- Gochujang: A Korean chili paste that adds a deep, spicy flavor to the dish. It’s the key to balancing the savory flavors. Use sriracha if gochujang isn’t available, start with less as it has a bit more of a kick and adjust to taste.
- Natural Peanut Butter: Adds creaminess and nutty flavor to the sauce. It’s best to choose natural peanut butter without added oil. Swap with almond butter if preferred.
- Fresh Mint: Adds a burst of freshness to the salad. You can substitute with cilantro for a different flavor profile.
- Edamame: The most convenient plant-based protein! Use frozen, shelled edamame for convenience. Tofu makes a good replacement.
Salad Ingredients
Peanut Sauce Ingredients
How to Make This Recipe (Summary)
Start by preparing the rice and preheating the oven to 400°F (200°C). Mix cooked rice with chili oil and spread it thinly on a lined baking tray. Bake for 30 minutes, stirring halfway through. After cooling, crush the rice with a jar to get small crispy bits.
Next, prepare the mushrooms by slicing and shredding the king oyster mushrooms. Marinate all mushrooms with gochujang, tamari, maple syrup, and rice vinegar, then cook in a pan until they’re browned and tender.
For the peanut sauce, blend together peanut butter, ginger, garlic, lime juice, tamari, maple syrup, soy milk, and gochujang until smooth.
Finally, assemble the salad by dividing edamame, cucumber, green onion, avocado, mint, crispy rice, and mushrooms between two bowls. Drizzle with peanut sauce and enjoy. View recipe card below for detailed instructions.
Variations and Tips
- Nut-Free Version: Use tahini instead of peanut butter for a similar creamy texture.
- Extra Greens: Add some chopped spinach or kale to increase the nutrient content and add a touch of color.
- Gluten-free: Make sure your tamari is gluten-free is necessary
- Mango: Add some chopped mango for a fun twist.
- Spicy Variation: Add extra chili oil or fresh chopped chilies if you prefer more heat.
- If you like this recipe, you’ll also love our High-Protein Tofu Poke Bowl (Meal-Prep), High-Protein Udon Noodle Meal-Prep, or Easy High-Protein Peanut Gochujang Noodles.
Why You’ll Love This Crispy Rice Salad with Gochujang Mushrooms TLDR
- Flavorful
- High-Protein
- Spicy-Sweet
- Quick Prep
- Easy to Make
Crispy Rice Salad with Gochujang Mushrooms
Ingredients
Crispy Rice
- 1 cup (155 g) cooked rice - used sushi rice from ⅓ cup dry
- 1 tbsp (15 ml) chili oil
Gochujang Mushrooms
- 9 oz (250 g) king oyster mushrooms
- 6 oz (170 g) shimeji mushrooms
- ½ tbsp (8 g) gochujang paste
- 2 tsp (10 ml) tamari - low sodium preferred
- ½ tbsp (8 ml) maple syrup
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 ml) sesame oil
Peanut Sauce
- 1 ½ tbsp (24 g) peanut butter - (or tahini for nut-free option)
- 1 tbsp (9 g) fresh ginger - finely grated
- 1 clove garlic - peeled
- 2 tbsp (30 ml) lime juice
- 2 tsp (10 ml) tamari - low sodium preferred
- 2 tsp (10 ml) maple syrup
- ¼ cup (60 ml) dairy-free milk - I used soy
- 1 tsp (4 g) gochujang paste
Salad
- 1 ½ cups (235 g) shelled frozen edamame - thawed
- 1 medium cucumbers - diced
- 2 spring onions - finely chopped
- 1 avocado - diced
- ¼ cup (20 g) fresh mint - finely chopped
Instructions
- Prepare the rice: Preheat the oven to 400°F (200°C) fan-forced. To a large baking tray lined with baking paper, combine the cooked rice and chili oil. Spread into a thin layer. Bake for 30 minutes on the middle rack, stirring halfway. Once the rice has cooled down a bit, fold the baking paper over it and use a jar to crush the rice; this avoids large clumps of crispy rice.
- Prepare the Mushrooms: Separate the caps and stems of the king oyster mushrooms. Slice the caps with a knife and shred the stems with a fork. Chop the base of the shimeji mushrooms and ensure they are separated. Marinate the Mushrooms: In a large lidded container, combine 1/2 tbsp gochujang, 2 tsp tamari, 1/2 tbsp maple syrup, and 1 tsp rice vinegar, stirring until a homogenous paste is formed. Add the mushrooms to the container, close the lid, and shake well to coat them evenly.Cook the Mushrooms: In a large pan over medium heat, add the mushrooms and cook for about 10 minutes until they release their juices. Once they start looking dry, add the sesame oil, stir, and cook for 2 minutes without stirring to allow browning. Stir again, then leave them undisturbed for another 2 minutes to brown further.
- Prepare the peanut sauce: In a small blender, add peanut butter, ginger, garlic, lime juice, tamari, maple syrup, soy milk, and gochujang. Blend until smooth.Or mince the ginger and garlic, and whisk together with the rest of the ingredients.
- Assemble the salad: Between 2 bowls, divide the edamame, cucumber, spring onion, avocado, mint, mushrooms, and crispy rice. Cover with peanut sauce, and enjoy!
Notes
Video
FAQ
Yes, it’s naturally gluten-free, make sure to check your tamari if needed. Most are gluten-free.
Absolutely! Replace peanut butter with tahini in the sauce.
The salad is best enjoyed fresh but can be stored in the fridge for up to 2 days. Keep the peanut sauce separate for easy reheating.
Yes, brown rice works well for this recipe; it just adds a bit more chewiness.
Gochujang is a Korean chili paste with a blend of spicy, sweet, and savory flavors. Made from chili peppers, rice, and fermented soybeans, it adds depth and a hint of heat to dishes like this crispy rice salad.
Hi! 👋 this recipe looks delicious, but I wonder if it would work with tofu instead of mushrooms? Or maybe some other suggestions? Can’t eat shrooms 😅
Hi Inka, I think this would be a delicious marinade for tofu! I would suggest shaving the tofu in thin slices, and letting it marinade for at least 1 hour for best results 🙂