1-Ready to get cooking? This Gochujang Rice Salad is a fun and straightforward recipe that anyone can master. Start by preheating your oven to 200°C (400°F), which sets the stage for that crispy rice we all love. Follow these steps to turn simple ingredients into a delicious meal that bursts with flavor.

2-First, mix 1 cup of cooked sushi rice with 1 tbsp chili oil and spread it thinly on a lined baking tray. Bake for 30 minutes, stirring halfway through, then let it cool and crush it into small crispy bits this adds the perfect crunch! Next, prepare the mushrooms by slicing the king oyster caps and shredding the stems, then chopping the shimeji mushrooms.

3-Marinate the mushrooms in a mix of ½ tbsp gochujang paste, 2 tsp tamari, ½ tbsp maple syrup, and 1 tsp rice vinegar; shake to coat and cook in a pan over medium heat for about 10 minutes until browned and tender. Add 1 tsp sesame oil near the end and let them brown without stirring for extra flavor. For the peanut sauce, blend 1½ tbsp peanut butter, 1 tbsp grated ginger, 1 clove garlic, 2 tbsp lime juice, 2 tsp tamari, 2 tsp maple syrup, ¼ cup dairy-free milk, and 1 tsp gochujang paste until smooth it’s that easy!

4-Finally, assemble by portioning out 1½ cups thawed edamame, 1 diced cucumber, 2 finely chopped spring onions, 1 diced avocado, ¼ cup chopped fresh mint, the crispy rice, and cooked mushrooms into bowls. Drizzle with the peanut sauce and serve right away for the best taste. This whole process takes about 50 minutes, and it’s a hit for busy parents or anyone craving a healthy meal. If you’re looking for more salad ideas, our refreshing cherry salad might be just what you need!