Description

This Crispy Rice Salad with Gochujang Mushrooms features a delightful combination of crunchy baked rice, umami-rich king oyster and shimeji mushrooms marinated in a spicy-sweet gochujang sauce, and fresh vegetables like cucumber, avocado, and edamame. Tossed with a creamy, tangy peanut sauce, this vibrant salad is a perfect balance of textures and flavors that is both satisfying and nourishing.

Ingredients

Scale

For the Crispy Rice

1 cup cooked sushi rice (from ⅓ cup dry rice)
1 tbsp chili oil

For the Mushrooms

9 oz king oyster mushrooms
6 oz shimeji mushrooms
½ tbsp gochujang paste
2 tsp tamari (low sodium preferred)
½ tbsp maple syrup
1 tsp rice vinegar
1 tsp sesame oil

For the Peanut Sauce

1½ 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
¼ cup dairy-free milk (soy milk recommended)
1 tsp gochujang paste

For Assembly

1½ cups shelled frozen edamame (thawed)
1 medium cucumber (diced)
2 spring onions (finely chopped)
1 avocado (diced)
¼ cup fresh mint (finely chopped)

Instructions

Prepare the rice: Preheat your oven to 400°F (200°C) with fan-forced setting. On a large baking tray lined with baking paper, toss the cooked sushi rice with chili oil and spread it out in a thin layer. Bake on the middle rack for 30 minutes, stirring halfway through to ensure even crisping. After baking, let the rice cool slightly, then fold the baking paper over it and gently crush the rice using a jar to break up large clumps, creating crispy pieces.
Prepare the mushrooms: Separate the king oyster mushroom caps and stems. Slice the caps thinly and shred the stems using a fork. Remove the base of the shimeji mushrooms and separate them into individual pieces. In a large lidded container, combine ½ tbsp gochujang, 2 tsp tamari, ½ tbsp maple syrup, and 1 tsp rice vinegar, whisking into a smooth marinade. Add the mushrooms, close the lid, and shake well to coat evenly.
Cook the mushrooms: Heat a large pan over medium heat and add the marinated mushrooms. Cook for about 10 minutes until mushrooms release their juices and begin to dry out. Add 1 tsp sesame oil, stir briefly, then let the mushrooms brown undisturbed for 2 minutes. Stir, then let them brown further by leaving undisturbed another 2 minutes to develop deep flavor and texture.
Make the peanut sauce: In a small blender, combine peanut butter, grated ginger, garlic clove, lime juice, 2 tsp tamari, 2 tsp maple syrup, dairy-free milk, and 1 tsp gochujang paste. Blend until smooth and creamy. Alternatively, finely mince the ginger and garlic and whisk all ingredients together until fully incorporated.
Assemble the salad: Evenly distribute the thawed edamame, diced cucumber, chopped spring onions, diced avocado, chopped mint, cooked mushrooms, and crispy rice between two serving bowls. Drizzle the creamy peanut sauce over the salad and gently toss or serve as is. Enjoy this crunchy, spicy, and fresh vegetarian salad!

Notes

Use sushi rice for best texture in crispy rice; other short-grain rice varieties can be substituted.
For a nut-free peanut sauce, substitute peanut butter with tahini.
The mushrooms marinated in gochujang and tamari provide a rich umami flavor balancing the spicy and sweet elements.
Ensure the rice is spread in a thin layer in the oven to get maximum crispness.
To keep the salad dairy-free, use soy or another preferred plant-based milk in the peanut sauce.
The salad is best served fresh to keep the crispy rice crunchy.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Salad
Method: Baking
Cuisine: Korean-inspired

Keywords: crispy rice salad, gochujang mushrooms, vegan salad, Korean flavors, peanut sauce, vegetarian dish, healthy salad