Description
Crispy Rice Salad is a vibrant and refreshing dish that marries the delightful crunch of crispy rice with a medley of fresh vegetables, all tossed in a tangy dressing. Perfectly suited for a light lunch, as a side at dinner, or as an elegant addition to picnics, this salad captivates with its satisfying textures and bright flavors.
Ingredients
Scale
- 2 cups cooked sushi rice, cooled
- 1 cup crispy rice cereal
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- ¼ red onion, finely chopped
- ½ cup corn kernels (fresh, frozen, or canned)
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped
Instructions
- In a large mixing bowl, combine cooled sushi rice and crispy rice cereal.
- Fold in diced cucumber, cherry tomatoes, bell pepper, red onion, and corn until well mixed.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, salt, and pepper until blended.
- Pour the dressing over the rice and vegetable mixture; toss gently to coat evenly.
- Garnish with chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 8g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg