Crispy Rice Edamame Salad: Meal Prep

Instructions:

1. Preheat oven to 400°F (200°C). Spread the chilled rice on a parchment-lined tray, drizzle with avocado oil, sprinkle with salt, and toss to coat.
2. Bake the rice for 40–50 minutes, stirring every 15 minutes, until mahogany-colored and hard to the touch.
3. Gently smash the cucumber with a rolling pin until it cracks open, then slice into bite-sized, irregular chunks.
4. Toss the cucumber chunks with a pinch of salt, let sit for 10 minutes to release excess water, then pat dry with a paper towel.
5. Combine rice vinegar, soy sauce, sesame oil, maple syrup, ginger, and sriracha in a glass jar and shake vigorously for 30 seconds until emulsified.
6. In a large bowl, combine the smashed cucumbers, edamame, scallions, and cilantro. Pour the dressing over the mixture and toss.
7. Fold in the cubed avocado and top with the roasted crispy rice and toasted sesame seeds just before serving.