Crispy Rice Salad with Gochujang Mushrooms
Crispy rice and savory gochujang mushrooms combine with a zesty peanut sauce for a protein-packed, flavorful salad.
Servings
Ingredients
Crispy Rice
- 1 cup cooked rice used sushi rice from ⅓ cup dry
- 1 tbsp chili oil
Gochujang Mushrooms
- 9 oz king oyster mushrooms
- 6 oz shimeji mushrooms
- ½ tbsp gochujang paste
- 2 tsp tamari low sodium preferred
- ½ tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp sesame oil
Peanut Sauce
- 1 ½ tbsp peanut butter (or tahini for nut-free option)
- 1 tbsp fresh ginger finely grated
- 1 clove garlic peeled
- 2 tbsp lime juice
- 2 tsp tamari low sodium preferred
- 2 tsp maple syrup
- ¼ cup dairy-free milk I used soy
- 1 tsp gochujang paste
Salad
- 1 ½ cups shelled frozen edamame thawed
- 1 medium cucumbers diced
- 2 spring onions finely chopped
- 1 avocado diced
- ¼ cup 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 kniofe 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!
Video
Notes
Use leftover rice for this recipe to save time. Prepare the sauce in advance for easy assembly.
Nutritional Information - Per Serving
Calories 698kcal | Carbohydrates 56g | Protein 30g | Fat 34g | Sodium 595mg | Fiber 19g | Vitamin A 95IU | Vitamin C 25mg | Calcium 189mg | Iron 6mg