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Crispy Rice & Smashed Cucumber Salad

4.7
23
Notes
25 mins cook
A fresh and fierce salad that's got a lovely textural crunch from the crispy rice.
Ben Lippett

Ben Lippett

Crispy Rice and Smashed Cucumber Salad
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Serves
4
Egg
Soy Sauce
Cooked Sushi Rice
Cucumber
Spring Onion
Celery
Tomato
Fresh Coriander
Cashew
Chilli Oil
Sugar
Lime
Sesame Oil
Salt
Black Pepper

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    Notes
    (22)

    E
    Emily W.
    5 days ago
    so so delicious, I tend to do one egg per person and sometimes add some soy marinated tofu
    J
    Jenny W.
    10 days ago
    (edited)
    This was such an expert blend of flavors and crunchy texture. Absolutely delicious. I had leftover brown rice instead and loved it, felt healthier. Next time, I’ll use cherry tomatoes and dice the other veggies into smaller pieces than suggested, again, loved the crunch, was just a lot to chew through. And double the egg.
    M
    Megan D.
    13 days ago
    (edited)
    this is the salad equivalent to a scenic drive through the mountains with your rooftop down and the wind blowing through your perfectly golden quiff to the song "dirty work" by Steely Dan in slow motion as an eagle swoops and you dissolve into a melting sunset. thanks ⭐ ⭐ ⭐ ⭐⭐
    D
    Declan C.
    a month ago
    My new favourite healthy meal :) thank you man
    M
    Mallika L.
    a month ago
    I make this all the time now ❤️
    H
    Holly F.
    2 months ago
    so good for meal prep 😊
    J
    Jenny G.
    2 months ago
    Feel like the tomatoes in this really don’t work. Other than that it was tasty.
    J
    Jonathan D.
    3 months ago
    unreal
    S
    Sarah G.
    3 months ago
    So easy and SO good! My 1 year old devoured it (with reduced chili oil). This is a new favorite for us for sure.
    P
    Paloma L.
    3 months ago
    nice recipe I added Mangetout and bean sprouts and x2 the recommmended sauce . would make it again
    C
    Curtis W.
    7 months ago
    Really nice. Got a thumbs up from my 6 year old, which means this one is a miracle.
    B
    Beverley C.
    7 months ago
    (edited)
    Easy and delicious. I omited the chilli as not too keen. Also made it 2 eggs per portion to up the protein. Used a tablespoon of roasted mixed nuts which I roughly chopped instead of cashews. It will be a regular in our household.
    J
    Jess M.
    9 months ago
    I added sliced radishes and broken up smoked mackerel - next level!!
    R
    Rese B.
    10 months ago
    I’m not a celery fan but kept it in cause I always try to do recipes as instructed when I cook them the first time and me oh my was it delicious. Might finally help me overcome my raw celery issues.
    A
    Alexis K.
    10 months ago
    (edited)
    I used leftover rice from the Soy Baked Chicken with Garlic Rice, which was so flavourful. I think next time I’ll season the tomatoes with salt before adding to the salad. I did skip the celery and didn’t feel like I missed anything.
    E
    Emma D.
    10 months ago
    This recipe is for keeps! Delicious!
    M
    Milly C.
    10 months ago
    Delicious! Swapped the celery for edamame beans and served with salmon
    A
    Alison C.
    a year ago
    On the video, the rice looks cooked when it goes in the pan. Do i cook it first? Thanks.
    Mob
    Mob
    a year ago
    ·
    Admin
    Hi Alison! Yes this recipe uses cooked sushi rice. It's a great way to use up leftovers, or you can cook it fresh following packet instructions. Enjoy!
    C
    Cloudia R.
    a year ago
    Ben smashes it every time!!!!
    T
    Tom I.
    a year ago
    Fabulous!
    N
    Nicole H.
    a year ago
    My favourite salad - this one’s on our weekly rotation. NO CELERY THOUGH. Celery ruins everything.
    J
    Jessica R.
    a year ago
    This salad is incredible. I now make it once a week and crispy rice is a staple of my salads forever now.

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