Gochujang crispy rice and avocado salad

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.

If you have an air fryer, you can roast the rice in there for an even quicker midweek meal. 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.

gochujang, crispy rice, avocado, rice salad, sesame oil, soy sauce, honey, lime, air fryer, pan-frying