Crispy Rice Salad with Spicy Gochujang Mushrooms Delight

Enjoy the vibrant flavors of Crispy Rice Salad with Spicy Gochujang Mushrooms, a nourishing and satisfying dish.

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Prep Time 20

Cook Time 30

Marinating Time 15

Total Time 50

Servings: 4 servings

Course: high protein salads

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

1 cup cooked sushi rice This sticky rice gives the salad its unique crunch after baking.
1 tablespoon chili oil Adds a touch of heat and richness to the rice.

For the Mushrooms

9 oz king oyster mushrooms Their meaty texture makes them a satisfying main ingredient.
6 oz shimeji mushrooms These delicate mushrooms bring a unique flavor and subtle crunch.
½ tablespoon gochujang paste for mushrooms Infuses the mushrooms with a delightful kick.
2 teaspoons low-sodium tamari for mushrooms Enhances flavor without overwhelming saltiness.
½ tablespoon maple syrup for mushrooms Balances the spiciness with a hint of sweetness.
1 teaspoon rice vinegar Brightens the marinated mushrooms for a fresh taste.

For the Sauce

1 teaspoon gochujang paste for sauce Ties the salad together with its signature spicy flavor.
2 teaspoons low-sodium tamari for sauce Keeps the sauce savory without excess sodium.
2 teaspoons maple syrup for sauce Mirrors the sweetness in the mushrooms for a cohesive flavor.
1 tablespoon fresh ginger, finely grated Offers a zesty and aromatic kick.
1 peeled garlic clove Adds depth and richness to the creamy sauce.
2 tablespoons lime juice A dash of acidity that brightens the entire dish.
¼ cup dairy-free milk (e.g., soy milk) Makes the sauce creamy and smooth.

For the Salad

1 ½ cups shelled frozen edamame, thawed A vibrant source of protein and fiber.
1 medium cucumber, diced Adds refreshing crunch and coolness to each bite.
2 spring onions, finely chopped onions Offers a mild onion flavor that complements the dish.
1 diced avocado Creamy texture that adds healthy fats and richness.
¼ cup fresh mint, finely chopped A fragrant touch that elevates the flavors beautifully.

Equipment

Oven
Baking Tray
Non-Stick Pan
blender
mixing bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) while you mix the cooked sushi rice with chili oil in a bowl. Spread the rice thinly on a baking paper-lined tray. Bake for 30 minutes, stirring halfway through, until the rice is golden and crisped. Once baked, let it cool for a few minutes before crushing it into small crispy pieces for your salad.
Prepare the mushrooms by slicing the king oyster caps and shredding the stems. Separate the shimeji mushrooms. In a bowl, combine the gochujang paste, tamari, maple syrup, and rice vinegar. Add the mushrooms to this mixture and gently toss until they are well coated. Let them marinate for about 15 minutes to absorb all those delicious flavors.
Heat a non-stick pan over medium heat and add the marinated mushrooms. Cook for around 10 minutes, stirring occasionally, until they release their juices and begin to soften. Once the mushrooms are tender, add sesame oil and continue cooking without stirring for an additional 4 minutes, allowing them to brown slightly for depth of flavor.
In a blender, combine the peanut butter (or tahini), grated ginger, peeled garlic clove, lime juice, tamari, maple syrup, dairy-free milk, and the gochujang paste. Blend until the mixture is smooth and creamy, with an aromatic scent that will complement your Crispy Rice Salad with Spicy Gochujang Mushrooms beautifully.
In large serving bowls, mix together the thawed edamame, diced cucumber, chopped spring onions, diced avocado, and fresh mint. Gently stir in the crushed crispy rice and the sautéed mushrooms, incorporating everything evenly. Finally, drizzle generously with the prepared peanut sauce, ensuring every bite is flavorful, and serve immediately to enjoy the fresh, vibrant tastes of the salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. This salad is best enjoyed fresh, but you can freeze the marinated mushrooms for up to 2 months. Assemble shortly before serving to keep all components fresh and vibrant.

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