Crispy Rice Salad with Avocado and Edamame

1. Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.

2. In a large bowl, toss the cooked rice with sesame oil and soy sauce until every grain is evenly coated. Season lightly with salt.

3. Spread the rice in a thin, even layer on the prepared baking sheet, pressing it down slightly with the back of a spatula so it forms a compact layer. Bake for 25–30 minutes, stirring and flipping the rice halfway through, until deeply golden and very crispy in places. Remove from the oven and let cool for 10 minutes — it will continue to crisp as it cools.

4. While the rice bakes, make the dressing. In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, neutral oil, freshly grated ginger, minced garlic, honey, lime juice, and chili flakes until emulsified. Taste and adjust seasoning.

5. Halve, pit, and dice the avocados. Halve the cucumber lengthwise and slice into thin half-moons. Thinly slice the spring onions.

6. In a large serving bowl, combine the edamame, cucumber, spring onions, cilantro, and mint. Drizzle over about two-thirds of the dressing and toss gently to coat.

7. Just before serving, fold in the crispy rice and diced avocado gently to preserve the texture of both. Drizzle over the remaining dressing, scatter toasted sesame seeds on top, and serve immediately.