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Crispy Rice Salad with Gochujang Mushrooms Recipe

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★★★★★

4.8 from 103 reviews

This Crispy Rice Salad with Gochujang Mushrooms features crunchy baked rice paired with spicy, umami-packed mushrooms tossed in a flavorful peanut sauce. Fresh edamame, cucumber, avocado, and mint add refreshing textures, making this dish a vibrant and satisfying plant-based salad perfect for a wholesome lunch or light dinner.

Ingredients

Scale

For the Crispy Rice

  • 1 cup cooked sushi rice (from 1/3 cup dry rice)
  • 1 tbsp chili oil

For the Mushrooms

  • 9 oz king oyster mushrooms
  • 6 oz shimeji mushrooms
  • 1/2 tbsp gochujang paste
  • 2 tsp tamari (low sodium preferred)
  • 1/2 tbsp maple syrup
  • 1 tsp rice vinegar
  • 1 tsp sesame oil

For the Peanut Sauce

  • 1 1/2 tbsp peanut butter (or tahini for nut-free option)
  • 1 tbsp fresh ginger (finely grated)
  • 1 clove garlic (peeled)
  • 2 tbsp lime juice
  • 2 tsp tamari (low sodium preferred)
  • 2 tsp maple syrup
  • 1/4 cup dairy-free milk (soy milk recommended)
  • 1 tsp gochujang paste

For the Salad Assembly

  • 1 1/2 cups shelled frozen edamame (thawed)
  • 1 medium cucumber (diced)
  • 2 spring onions (finely chopped)
  • 1 avocado (diced)
  • 1/4 cup fresh mint (finely chopped)

Instructions

  1. Prepare the rice: Preheat your oven to 400°F (200°C) with fan forced setting. On a large baking tray lined with baking paper, spread the cooked rice mixed with chili oil into a thin, even layer. Bake it on the middle oven rack for 30 minutes, stirring halfway through to ensure even crisping. Once done, allow the rice to cool slightly, then fold the baking paper over and use a jar to gently crush the rice. This breaks up large clumps and creates crispy, crunchy rice bits perfect for salad topping.
  2. Prepare the mushrooms: Separate the caps and stems of the king oyster mushrooms. Slice the caps into pieces and shred the stems using a fork. Chop the base of the shimeji mushrooms to separate the clusters. In a large lidded container, mix together 1/2 tbsp gochujang paste, 2 tsp tamari, 1/2 tbsp maple syrup, and 1 tsp rice vinegar until smooth. Add the mushrooms to this marinade, seal the container, and shake well to coat all pieces evenly.
  3. Cook the mushrooms: Heat a large pan over medium heat. Add the marinated mushrooms and cook for about 10 minutes, allowing them to release their natural juices. When the mushrooms start to dry out, add the sesame oil, stir briefly, then let them cook undisturbed for 2 minutes to brown. Stir again and let sit for an additional 2 minutes for more browning, resulting in deeply flavored mushrooms with a lovely caramelized surface.
  4. Prepare the peanut sauce: In a small blender, combine peanut butter, grated ginger, garlic clove, lime juice, tamari, maple syrup, soy milk, and gochujang paste. Blend until silky smooth. Alternatively, you can finely mince the ginger and garlic and whisk all ingredients together until well combined.
  5. Assemble the salad: Divide the shelled edamame, diced cucumber, finely chopped spring onions, diced avocado, chopped fresh mint, warm gochujang mushrooms, and crispy rice evenly between two serving bowls. Drizzle generously with the prepared peanut sauce and serve immediately for a fresh, texturally rich and flavorful meal.

Notes

  • You can substitute peanut butter with tahini to make this recipe nut-free.
  • Use low sodium tamari to control salt levels in the recipe.
  • Ensure to cool the baked rice slightly before crushing to avoid burning your hands.
  • For added spice, increase the gochujang paste quantity in the marinade or sauce to taste.
  • This salad is best enjoyed fresh to keep the rice crispy.

Keywords: crisp rice salad, gochujang mushrooms, vegan salad, Korean flavors, peanut sauce, baked rice salad, plant-based meal

Find it online: https://lucabites.com/crispy-rice-salad-with-gochujang-mushrooms-recipe/