Description
A bold, plant-based Asian-inspired salad featuring crispy chili oil-baked rice, spicy gochujang mushrooms, and a creamy peanut sauce. Balanced with fresh edamame, cucumber, avocado, and mint, this vegan dish is perfect for lunch or dinner.
Ingredients
Crispy Rice
1 cup cooked 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)
½ tbsp maple syrup
1 tsp rice vinegar
1 tsp sesame oil
Peanut Sauce
1½ tbsp peanut butter (or tahini for nut-free)
1 tbsp fresh grated ginger
1 clove garlic
2 tbsp lime juice
2 tsp tamari (low sodium)
2 tsp maple syrup
¼ cup soy milk (or any dairy-free milk)
1 tsp gochujang paste
Salad
1½ cups shelled frozen edamame, thawed
1 medium cucumber, diced
2 spring onions, finely chopped
1 avocado, diced
¼ cup fresh mint, finely chopped
Instructions
1. Preheat the oven to 400°F (200°C).
2. Mix cooked rice with chili oil and spread thinly on a parchment-lined baking tray.
3. Bake for 30 minutes, stirring halfway. Let cool, then gently crush with a jar.
4. Slice king oyster mushroom caps and shred the stems using a fork. Separate shimeji mushrooms.
5. In a container, mix gochujang paste, tamari, maple syrup, and rice vinegar. Add mushrooms and shake to coat.
6. Cook mushrooms in a skillet for 10 minutes over medium heat until they release juices. Add sesame oil and cook another 4 minutes without stirring for browning.
7. In a blender or bowl, mix all peanut sauce ingredients until smooth.
8. Divide crispy rice, edamame, cucumber, spring onions, avocado, mint, and mushrooms between bowls.
9. Drizzle with peanut sauce and serve immediately.
Notes
Use cold, leftover rice for better crispiness.
The peanut sauce can be made in advance and stored in the fridge.
Substitute peanut butter with tahini for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baked + Sautéed
- Cuisine: Asian-Inspired