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Cucumber Edamame Rice Salad Recipe

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★★★★★

5 from 133 reviews

A refreshing and nutritious Cucumber Edamame Rice Salad featuring perfectly cooked rice, fresh cucumber, creamy avocado, and protein-rich edamame, all tossed in a flavorful dressing made with soy sauce, toasted sesame oil, and a kick of chili crunch. Ideal for a light lunch or a vibrant side dish, this salad can be served warm or chilled.

Ingredients

Scale

Main Ingredients

  • 1 cup rice, uncooked
  • 1 cup diced cucumber
  • 1 cup cooked and shelled edamame (ready to eat)
  • 1 large avocado, pitted, peeled and diced
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup thinly sliced green onion
  • 1 tablespoon toasted sesame seeds (or more if desired)
  • 1 – 2 tablespoons chili crisp or chili crunch (mostly crunchy part, drained)

Dressing Ingredients

  • 1/2 tablespoon toasted sesame oil (plus 1/2 teaspoon for rice)
  • 1/2 tablespoon soy sauce or tamari (plus 1/2 teaspoon for rice)
  • 1/4 cup neutral flavored oil (expeller pressed safflower oil recommended)
  • 1/4 cup rice wine vinegar
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon pure maple syrup
  • 1 tablespoon chili onion crunch or chili paste (adjust if using paste)
  • 1 clove garlic, minced
  • 1/2 teaspoon grated ginger
  • Salt, to taste

Instructions

  1. Cook the Rice: Rinse 1 cup of rice well and add it to a small saucepan with 2 cups of water. Cover with a lid and bring water to a slow boil over medium-high heat. Once boiling, reduce heat to the lowest setting and cook until the water is absorbed and rice is tender, about 15 minutes. Turn off heat and let the rice sit covered for 10 minutes. Fluff with a fork.
  2. Make the Dressing: Combine all dressing ingredients—1/4 cup neutral oil, 1/4 cup rice wine vinegar, 1 tablespoon tamari or soy sauce, 2 teaspoons toasted sesame oil, 1 teaspoon maple syrup, 1 tablespoon chili onion crunch or paste, minced garlic, grated ginger, and salt—in a small bowl or jar. Whisk or shake until fully combined. Taste and adjust seasoning as needed.
  3. Prepare the Rice Base: In a large bowl, add the cooked and slightly cooled rice. Drizzle 1/2 teaspoon each of toasted sesame oil and soy sauce over the rice and mix thoroughly to infuse flavor.
  4. Combine Salad Ingredients: Add diced cucumber, cooked shelled edamame, diced avocado, chopped cilantro, sliced green onions, chili crunch, and toasted sesame seeds to the rice. Gently mix to combine all ingredients evenly.
  5. Add Dressing: Slowly pour the dressing over the salad in increments, mixing gently after each addition to reach your desired level of flavor. You may not need to use all the dressing.
  6. Serve: Enjoy the salad immediately or refrigerate for up to 3-4 days. The salad can be served warm or chilled. If reheating, do so briefly to avoid compromising the texture of avocado and cucumber.

Notes

  • Make sure the edamame is ready-to-eat or fully heated to avoid any bacteria risk.
  • You can adjust the spiciness by modifying the amount of chili crisp or chili crunch used.
  • Rice salad tastes great warm or chilled, but avocado and cucumber taste better fresh and may not reheat well.
  • Use tamari instead of soy sauce for a gluten-free version.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: Cucumber salad, Edamame rice salad, Healthy rice salad, Asian rice salad, Avocado salad, Vegetarian rice dish

Find it online: https://servedbynora.com/cucumber-edamame-rice-salad-recipe/