Smashed Cucumber Crispy Rice Salad

Directions

1. 1

   Preheat oven to 400°F.

2. 2

   Toss cooked rice in 1 tbsp each of avocado oil, soy sauce and chili crisp then spread evenly on a parchment lined baking sheet.

3. 3

   Bake for 40-45 minutes until crispy, tossing it once midway through to ensure even cooking.

4. 4

   Combine dressing ingredients in a small bowl and whisk well.

5. 5

   Smash each cucumber by placing the blade of a large knife on top of the cucumber then smashing down with your fist.

6. 6

   Cut the smashed cucumber into 1-2” pieces and transfer to a large bowl.

7. 7

   Add in avocado, crispy rice and green onion then drizzle with dressing and toss to combine.