Crispy Rice Salad with Spicy Tahini Dressing
Savory, spicy, bold and bright, this crispy rice salad packs big flavors into every forkful! Loaded with fresh vegetables, herbs, golden rice and rich tahini vinaigrette, it’s a welcome addition to your table.
Ingredients
- 1 bag Success® Sticky Rice (preferably day-old)
- 2 tbsp vegetable oil
- 2 tsp salt, divided
- 1/4 cup tahini
- 2 tbsp chili crisp oil
- Juice from 1 lemon
- 1 clove garlic, minced
- 1 tbsp honey
- 1 1/2 tbsp water
- 1 cup fresh corn (or frozen), cooked
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1 ripe mango, julienned
- 1 red bell pepper, diced
- ½ cup fresh basil, chopped
- ¼ cup fresh mint, chopped
- 1 avocado, diced
Instructions
Step 1
Prepare rice according to package instructions.
Step 2
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the cooked rice, spreading it out in an even layer. Allow it to cook undisturbed for about 5 minutes until the bottom is crispy and golden. Flip in sections and cook for another 5 minutes until crispy on both sides. Remove from the skillet and drain on paper towels. Season with salt, to taste.
Step 3
In a bowl, whisk together tahini, chili crisp, lemon juice, garlic, honey, and water until smooth. Adjust the consistency with more water if needed, and season with salt to taste.
Step 4
In a large bowl, combine the rice, corn, zucchini, cherry tomatoes, cucumber, mango, red bell pepper, basil, and mint. Drizzle the dressing over the salad and toss gently to combine.
Step 5
Gently fold in the avocado right before serving.
RECIPE TIP
Here are a few ways to make fresh rice more like day-old rice:
- Spread the freshly cooked rice on a baking sheet to allow it to cool quickly. This helps reduce moisture.
- Place the cooled rice in the refrigerator for at least 30 minutes. This helps firm it up and changes the texture.
- When cooking fresh rice, use slightly less water than usual. This can help achieve a firmer texture.
