Ingredients
- 3 cups cooked and cooled jasmine rice.
- Olive oil 2tbsp
- Edamame 1 cup Frozen (defrosted before use)
- Cucumber x 2
- Green onion x 2
- Black sesame 1tsp
- Avocado X 1
- Sesame oil 4 tbsp
- Light soy 4 tbsp
- Dark soy 1tsp
- 1/2 cup kewpie
- 2 tbsp rice wine vinegar
- 2 tbsp honey
Method
- Preheat oven to 200 degree fan forced. Use cold rice and cover with 1tsp dark soy, 2tbsp light soy, 2 tbsp sesame oil, 2 tbsp olive oil. Mix rice and coat and place on a line baking, bake in oven for 45 mins stirring every 15 minutes to ensure even crisp.
- To make dressing pop kewpie mayonnaise, the rest of the light soy, sesame oil, honey and rice wine vinegar in a bowl and whisk. Place to the side.
- Chop cucumber in half moons, thinly slice green onions, chop avocado, defrost edamame and place them all in a bowl. Add crispy rice and wait until you are just about ready to serve and pour over dressing. Add to bowls and garnish with black sesame seeds and a squeeze of kewpie mayonnaise. Add some crispy chilli oil for a kick (optional)
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 50% REDUCED FAT 300G
