Lao crispy oven rice salad
This TikTok-inspired crispy rice salad is packed with umami, combining crunchy oven-baked rice, a spicy citrus dressing and plenty of fresh herbs for a dish that's sweet, spicy and refreshing all at once.
Ingredients
For the dressing:
For the vegan scrambled eggs:
Nutritional facts (per portion):
3,463.0 kJ / 829 kcalPreparation
Step 1
250 g cooked sushi rice, short- or medium-grain (day-old works well) – ½ tsp red Thai curry paste – 2 tsp Kikkoman Toasted Sesame Oil – 3 tsp Kikkoman Naturally Brewed Soy Sauce
Preheat the oven to 200 °C and line a small baking tray with baking paper. Mix the rice with the curry paste, Kikkoman Sesame Oil and Kikkoman Soy Sauce, spread evenly over the prepared tray and bake in the preheated oven for 20–30 min until crispy and lightly browned, turning once halfway through.
Step 2
½ small red chilli – 1 garlic clove – 1 small lime, zest and juice – 2 tbsp Kikkoman Toasted Sesame Oil – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp brown sugar – 50 ml passion fruit juice (alternatively: orange juice) – 4 pinch black pepper, freshly ground
Finely chop the chilli and garlic, then stir together with the lime zest and juice, Kikkoman Sesame Oil, Kikkoman Soy Sauce, sugar and passion fruit juice. Season with the pepper.
Step 3
100 g baby leaf spinach – 2 mini cucumbers – 2 carrots – ½ bunch parsley, coriander and/or mint
Wash and spin the spinach dry. Slice the cucumbers and carrots lengthways into thin strips. Chop the herbs, then toss all the salad ingredients with the dressing.
Step 4
1 tsp Kikkoman Toasted Sesame Oil – ½ red onion – 1 small garlic clove – 100 g firm or medium-firm tofu – 2 tsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp turmeric, ground – Optional: kala namak
Heat the Kikkoman Sesame Oil in a small frying pan. Finely chop the onion and garlic, add to the pan and cook until softened. Crumble in the tofu, stir well, then season with the Kikkoman Soy Sauce, turmeric and, if using, the kala namak. Cook until the tofu is heated through and everything is well combined.
Step 5
30 g wasabi peas, chopped – 1 small unwaxed lime, cut into wedges – A few mint leaves
Arrange the salad on plates: start with the ingredients from Step 3, add the crispy rice, top with the vegan scrambled eggs, wasabi peas, lime wedges and mint and serve.
Tip
Combining a portion of black rice with the sushi rice adds a distinctive nuttiness and extra texture to the dish.
Recipe-ID: 1806
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250 g cooked sushi rice, short- or medium-grain (day-old works well) – ½ tsp red Thai curry paste – 2 tsp Kikkoman Toasted Sesame Oil – 3 tsp Kikkoman Naturally Brewed Soy Sauce
Preheat the oven to 200 °C and line a small baking tray with baking paper. Mix the rice with the curry paste, Kikkoman Sesame Oil and Kikkoman Soy Sauce, spread evenly over the prepared tray and bake in the preheated oven for 20–30 min until crispy and lightly browned, turning once halfway through.
½ small red chilli – 1 garlic clove – 1 small lime, zest and juice – 2 tbsp Kikkoman Toasted Sesame Oil – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp brown sugar – 50 ml passion fruit juice (alternatively: orange juice) – 4 pinch black pepper, freshly ground
Finely chop the chilli and garlic, then stir together with the lime zest and juice, Kikkoman Sesame Oil, Kikkoman Soy Sauce, sugar and passion fruit juice. Season with the pepper.
100 g baby leaf spinach – 2 mini cucumbers – 2 carrots – ½ bunch parsley, coriander and/or mint
Wash and spin the spinach dry. Slice the cucumbers and carrots lengthways into thin strips. Chop the herbs, then toss all the salad ingredients with the dressing.
1 tsp Kikkoman Toasted Sesame Oil – ½ red onion – 1 small garlic clove – 100 g firm or medium-firm tofu – 2 tsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp turmeric, ground – Optional: kala namak
Heat the Kikkoman Sesame Oil in a small frying pan. Finely chop the onion and garlic, add to the pan and cook until softened. Crumble in the tofu, stir well, then season with the Kikkoman Soy Sauce, turmeric and, if using, the kala namak. Cook until the tofu is heated through and everything is well combined.
30 g wasabi peas, chopped – 1 small unwaxed lime, cut into wedges – A few mint leaves
Arrange the salad on plates: start with the ingredients from Step 3, add the crispy rice, top with the vegan scrambled eggs, wasabi peas, lime wedges and mint and serve.
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