Name: Crispy Rice Mushroom Satay Salad (Vegan)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 250g pre-cooked rice; 1 tbsp chilli oil; 200g shiitake or other mushrooms, sliced into strips; 1 tbsp tamari soy sauce; ½ tbsp rice vinegar or ½ lime, juiced; ½ tbsp sesame oil; ½ tbsp maple syrup; 2 tbsp runny smooth peanut butter; 1 garlic clove, grated; 1 small piece ginger, peeled and grated; ½ lime, juiced; 1 tbsp tamari soy sauce; ½ tbsp chilli oil; ½ tbsp maple syrup; 2 tbsp coconut or plant-based milk; 160g edamame beans, thawed if frozen; 1 head lettuce, chopped; ½ large cucumber, in strips; 1 red pepper, in strips; 1 avocado, cubed; 1 handful fresh coriander, chopped; 2 tbsp pink pickles; 2 tbsp mixed seeds

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This fast and fresh Crispy Rice Mushroom Satay Salad is made with good-for-you high fibre and high protein ingredients, and it’s naturally vegan and gluten-free. The rice adds crunch while the satay sauce is creamy and smooth.

I love the crispy rice trend that went around on socials last year, and you best believe that I am still baking my rice today. Cook your own rice first, use leftover rice or use packets of pre-cooked rice of this one and simply bake with some chilli crisp oil for tons of flavour and crunch. The rest of the bowl is light and fresh with salad and veggies, with edamame beans for protein, delicious umami sticky mushrooms and a creamy satay sauce. made with peanut butter, garlic and ginger, this had so much flavour and brings the whole dish together perfectly.

Two bowls of Crispy Rice Mushroom Satay Salad — Crispy Rice Mushroom Satay Salad

Why will I love this recipe?

This salad is so good:

Fresh, vibrant, crunch and crispy
Smooth, creamy and satisfying
Full of texture and colour
Made with high fibre ingredients
A natural source of protein from beans and peanut butter
A great source of healthy fats
Perfect for meal prep
Makes an ideal packed lunch
Will keep for a few days
Naturally plant-based, egg-free and dairy-free
Gluten-free
With nut-free options
Everyone will love it
Use your favourite veggies in the salad
With umami sticky mushrooms
Great for meal prep
Delicious the next day for lunch
Fuss-free and delicious

If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A pan of glazed mushrooms — Glazed Mushrooms

Crispy Rice on a tray — Glazed Mushrooms

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the rice:

Pre-cooked rice: I used a mix of white, brown and red rice. You can use whatever leftover rice you have.
Chilli crisp oil: I love the White Mausu peanut chilli oil but regular chilli oil is also delicious.

As for the mushrooms:

Shiitake mushrooms: these were on offer when I made this recipe, so if you don’t want to buy shiitake, you can use regular mushrooms, too, but I do love the meatier/firmer texture of these.
Tamari soy sauce: for richness and umami flavour. Use tamari if you are GF otherwise regular soy sauce is great.
Rice vinegar or lime juice: this adds tang and either are great.
Sesame oil: to add richness.
Maple syrup: to balance out the tang and umami. You can also use honey or agave syrup.

Ingredients for Crispy Rice Mushroom Satay Salad

Bowl of Crispy Rice Mushroom Satay Salad — Ingredients for Crispy Rice Mushroom Satay Salad

To make the satay sauce:

Runny smooth peanut butter: make sure it’s 100% peanuts or with added salt only. I use Manilife deep roast for a richer flavour and colour but Pip&Nut is also great, or try own-brand 100% nut butters.
Garlic: for a rich flavour.
Ginger: for fiery flavour (always use fresh).
Lime: for tang.
Soy sauce: as above.
Chilli oil: as above.
Maple syrup: ditto.
Coconut or plant-based milk: to thin it out. Any dairy-free milk works well (preferably unsweetened).

Finally for the salad:

Edamame beans: allow these to defrost before using.
Lettuce: or use a salad bag. Note that if you are preparing this in advance, lighter leaves like lettuce or spinach may wilt, so add these on the day of eating.
Cucumber: for some freshness and crunch.
Pepper: whatever colour pepper you have to hand, I used red.
Avocado: to add creaminess.
Fresh coriander: or mint or parsley, if you prefer.
Pick pickles: make your own following this recipe or buy them.
Mixed seeds: to add some extra crunch on top.

A bowl of Crispy Rice Mushroom Satay Salad — Crispy Rice Mushroom Satay Salad

Close up of Crispy Rice Mushroom Satay Salad — Crispy Rice Mushroom Satay Salad

Is this gluten-free and nut-free?

This is naturally gluten-free (use tamari not regular soy sauce) and to make it nut-free, use tahini instead of peanut butter in the dressing.

How do I make this?

This is ready in a few steps:

Toss the rice with the chilli oil: and bake or air fry until crispy.
Stir together the marinade for the mushrooms: and combine.
Add in the mushrooms: and let sit for 10 minutes.
Fry off the mushrooms in a non-stick pan until they release their juices: and then glaze with the remaining marinade.
Whizz up the satay sauce: in a blender.
Chop the salad components: any way you like.
Pile the plates with salad, some mushrooms, the crispy rice and pour over the satay sauce: and add the toppings.
Toss together to enjoy: or keep for later.

How long will it last?

This salad will keep for 2-3 days in the fridge (if using a soft lettuce leaf, add these on the day of eating so they don’t wilt too much).

A bowl of Crispy Rice Mushroom Satay Salad with a fork — Crispy Rice Mushroom Satay Salad

Tossed together Crispy Rice Mushroom Satay Salad — Crispy Rice Mushroom Satay Salad

What other recipes can I try?

For more meal prep meals and lunches: