This recipe features jasmine rice crisped in the oven or air fryer, served with a fresh salad of diced Persian cucumbers, avocado, and shelled edamame, all tossed in a savory soy-sesame dressing and topped with crispy rice and sesame seeds.
1. Preheat the oven to 450F convection (or preheat air fryer to 425F).
2. Line a small baking sheet with parchment paper and add the avocado oil and rice; toss the rice in the oil and spread into one layer then sprinkle with salt.
3. Convection bake for 10 mins, stir, then bake another 5-8 mins until the edges of the rice are golden brown and crisp (if you are air frying cut the bake time in half).
4. Whisk together the ingredients for the dressing (Soy Sauce, Sesame Oil, White Vinegar, Sugar) and add the ingredients for the salad (diced Persian Cucumbers, diced Avocado, Shelled Edamame) to a bowl; pour on the dressing on the salad and toss.
5. Transfer the salad onto plates and top with the crispy rice and a sprinkle of sesame seeds - enjoy!
