Crispy rice salad with broccoli

Crispy rice meets crunchy veggies - a summer salad dream with broccoli, cabbage, edamame, and a kick of spicy vegan mayo. Fresh, bold, and totally plant-powered! And with crispy rice salads all the rage this season, you’ll be serving up serious trend vibes.

Serves 3

• Prep Time: 35 mins
• Cook Time: 1 Hour
• Total 1 Hour 35 mins

Ingredients

• 225g sushi rice
• 2 tbsp rice vinegar
• 1/3 tsp maple
• 1/3 tsp salt
• 2 tbsp toasted sesame oil, plus more to serve
• 1 tbsp chilli crisp
• 1 tbsp tamari soy sauce
• 250g PACK’D Organic frozen broccoli
• 50g red cabbage, finely sliced
• 75g shelled frozen edamame, thawed
• 3 spring onions, finely sliced
• 50g roasted cashews, chopped

To Serve

• 1/4 cup vegan mayonnaise
• 2 tsp sriracha
• 1 tsp toasted sesame seeds
• 1 tbsp coriander, finely chopped

Method

Rinse the sushi rice until clear. Cook as per the packet and allow to cool for 5 mins. Transfer to parchment lined baking tray and spread out.

Add rice vinegar, maple and salt 1 tbsp toasted sesame oil, soy sauce and chilli crisp to a bowl and stir to combine. Massage dressing into rice on the tray and spread out again. Place in the fridge for 30 mins or overnight.

Blanch broccoli in hot water for 2 mins and pat dry on kitchen paper or allow to thaw naturally.

Add to a clean baking sheet lined with parchment and drizzle with 1tbsp toasted sesame oil and a good pinch of salt. Bake in a preheated oven 200C / 180 fan for 20 minutes until slightly charred.

Bake the rice in a preheated oven (200C / 180 fan) for for 50 minutes, tossing every 15 minutes, and breaking into clumps, until crispy. Remove from oven and let cool slightly.

Make sriracha mayo by mixing mayonnaise + sriracha together in a small bowl.

Combine cabbage, edamame, broccoli, spring onions, and cashews in a large bowl. Season with a pinch of salt. Add cooled crispy rice and a good drizzle of toasted sesame oil; toss to combine.

Top with toasted sesame seeds and coriander.