Georgina Hayden’s gochujang crispy rice and avocado salad. Photograph: Phoebe Pearson/The Guardian. Food styling: Hanna Miller. Prop styling: Lucy Turnbull. Food styling assistant: Thea Hudson
Georgina Hayden’s quick and easy recipe for gochujang crispy rice and avocado salad
A crunchy, tangy antithesis to traditional soggy rice salads
There are not many foods I will pass on, but a traditional rice salad is something I have never been able to get on board with – soggy dressed grains just don’t do it for me texturally. However, the current trend of roasting or pan-frying the grains is a whole other story. I love the added flavour it brings, the crunchy texture, and the way the rice soaks up everything with which it is enrobed. This gochujang dressing is my new obsession, adding enough spice to elevate things, and finishing with chunks of creamy avocado and a punchy hit of tangy lime. Serve straight away, or leave the roast rice to cool before dressing, it’s up to you. Either way, I guarantee it won’t last long.
Gochujang crispy rice and avocado salad
If you have an air fryer, you can roast the rice in there for an even quicker midweek meal.
Prep 10 min Cook 30 min Serves 4
- 2 250g packets cooked basmati rice
- 4 tsp gochujang paste
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 1½ tbsp honey
- Sea salt and white pepper
- 1 small garlic clove, peeled and finely grated
- 1 bunch spring onions, trimmed and finely sliced
- 2 limes
- 2 avocados
- 1 bunch coriander, chopped
- ½ bunch mint, leaves picked and finely chopped
Heat the oven to 240C (220C fan)/475F/gas 9. Tip the rice into a large bowl, break it up with a spoon, then add the gochujang, sesame oil, soy sauce and honey. Season generously, then really massage everything together. Spread out the rice on a baking sheet and roast for 20-25 minutes, until gnarly and charred at the edges, then remove and leave to cool a little (or, if you have time, leave to cool completely).
While the rice is roasting, prepare the rest of the salad. Put the garlic and spring onions in a large serving bowl, squeeze over the juice of one and a half limes, then season with salt and freshly ground white pepper to taste.
Halve the avocados, remove the stones and slice the flesh in the skins. Use a spoon to scoop the sliced avocado straight into the salad bowl, then stir in the chopped herbs. Once the rice has cooled, stir it through the salad mix, then taste and add more lime or seasoning, if required. Serve at once.
