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Crispy Rice Salad with Sriracha Aioli | The Daily Balance

Crispy Rice Salad with Sriracha Aioli

Crispy Rice Salad with Sriracha Aioli

15 mins prepServes 2

A refreshing and textured salad featuring crispy baked rice seasoned with soy sauce, sesame oil, and chili crunch, combined with fresh cucumber, edamame, green onions, and a vibrant carrot salad. It's all brought together with a creamy homemade Sriracha aioli, and you can add your protein of choice.

2 servings

What you need

salmon

cucumber

white vinegar

1 fl oz white vinegar

cooked rice

1 cup cooked rice

sesame oil

1 fl oz sesame oil

chicken

tuna

salt

soy sauce

1 fl oz soy sauce

apple cider vinegar

1 fl oz apple cider vinegar

edamame

green onion

1 bunch green onion

sriracha hot sauce

1 tbsp sriracha hot sauce

plain greek yogurt

¼ cup plain greek yogurt

rice wine vinegar

½ tbsp rice wine vinegar

sweet chilli sauce

2 tbsp sweet chilli sauce

carrot

mayonnaise

1 tbsp mayonnaise

chili

Checkout experience

Shop ingredients

Instructions

1. **Prepare the Crispy Rice:** Spread cooked rice thinly on a baking sheet. Drizzle with soy sauce, sesame (or olive) oil, and chili crunch, then mix thoroughly to coat. Bake for 20-25 minutes at 425°F (220°C) until crispy.
2. **Prepare the Carrot Salad:** Shave carrots and mix them with apple cider vinegar (ACV) and a pinch of salt.
3. **Prepare the Sriracha Aioli:** In a small bowl, whisk together 1/4 cup Greek yogurt, 1 tbsp mayo, 1 tbsp Sriracha, 2 tbsp sweet chili sauce, and 1/2 tbsp rice wine vinegar (or white vinegar) until smooth.
4. **Assemble the Salad:** In a large bowl, combine the crispy rice, cucumber, edamame, green onions, and the prepared carrot salad. Add your protein of choice (chicken, salmon, or tuna) if desired.
5. **Serve:** Drizzle generously with the Sriracha aioli and enjoy immediately.

View original recipe

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