Crunchy sticky rice salad bowls



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0



  • Rice paper sheets 
  • olive or coconut oil to fry 
  • 1 1/4 cups diced cucumber 
  • 1/2 cup edamame, steamed or blanched in hot water and salt
  • shredded carrots 
  • cubed tofu, air-fried or baked to crispy (mix with soy sauce, honey, and cornstarch) 
  • diced avocado 
  • rice wine vinegar 

Crispy sticky rice 

  • 1 1/3 cups cooked sushi rice 
  • 1/4 cup sweet soy sauce 
  • 1 tsp rice wine vinegar 
  • 1 tbsp dumpling sauce or vegan oyster sauce 
  • 1 tsp sesame oil 


  • 1/4 cup soy sauce 
  • 1 tbsp oyster sauce 
  • 1 tsp sesame oil 
  • 1-2 tbsp rice wine vinegar 
  • 1-2 tbsp honey 
  • some hot water to smooth it out 

Crispy salad topper 

  • 1/3 cup quinoa 
  • 1/3 cup salted peanuts
  • 1/2 cups ramen noodles crushed 
  • salt to taste 
  • 1 heaped tbsp sesame seeds 
  • 1 tbsp sesame oil 
  • 1-2 tbsp soy sauce 
  • 1 tbsp brown sugar 


  1. Chop the cucumber and drain the edamame, dress it with some rice wine vinegar and salt, and let it marinate for a bit. 
  2. Dice the tofu and mix the tofu with some oil, soy sauce, honey, and cornstarch. let it bake until crispy. 
  3. Mix the rice with the rest of the ingredients, spread flat onto a parchment paper lined tray, and bake or air-fry for 15 minutes or so until crispy. 
  4. Heat some olive oil or coconut oil and lightly fry the rice paper in the oil until it puffs up, drain on some kitchen towels. 
  5. For the crispy salad topper, add the ingredients into a pan,  and lightly let it toast, add the soy sauce, and pinch of salt and let it turn brown for 2-3 min on low, turn off the heat and then mix in the sugar. remove from the heat to chill. store in a glass container. 
  6. Mix the dressing. 
  7. Layer the salad with the crispy rice paper, cucumber edamame mix, shredded carrots, tofu, diced avocado, pickled ginger, a few tbsp of the dressing, 1-2 tbsp of the crispy rice topper, and some rice seasoning.