Step-by-Step Instructions

1. Preheat oven and prepare equipment

   5 min

   Preheat your oven to 220°C / 200°C fan. Boil your kettle, then take out a saucepan, a roasting tray, and a large mixing bowl. Line the roasting tray with a sheet of parchment paper.

   Equipment: oven, kettle, saucepan, roasting tray, large mixing bowl, parchment paper
   Temperature: 220°C

2. Cook, spread, and roast rice

   40 min

   Rinse the sushi rice under cold water until the water runs mostly clear, then drain well. Add it to a saucepan with 1.25–1.5 times its volume of cold water and, if you have time, leave it to soak for 10–15 minutes. Bring to the boil over a medium heat, then cover, reduce the heat to low, and cook for 10 minutes without lifting the lid. Once cooked, remove from the heat and fluff the rice with a fork to release the steam. Stir through half of the chilli oil until evenly coated. Spread the rice in a thin, even layer over the lined roasting tray. For extra crispiness, you can lightly brush or spray the rice with a little oil if you have some to hand. Roast for 15–20 minutes, or until the rice is crisp and golden. Add the cashews to the tray for the final 5 minutes of cooking to toast.

   Equipment: saucepan, fork, roasting tray, oven

3. Smash and chop baby cucumber

   4 min

   Trim the ends off the baby cucumber and place it on a chopping board. Gently smash it along its length using a rolling pin or the flat side of a heavy pestle until it splits, then chop diagonally into bite-sized pieces. Transfer to the large mixing bowl and toss with the remaining chilli oil .

   Equipment: chopping board, rolling pin, pestle, knife, large mixing bowl

4. Prep avocado, mango, and garnish

   8 min

   Meanwhile, peel, stone and dice the avocado and mango into bite-sized pieces. Drain and rinse the black beans . Pick the coriander leaves from the stalks. Cut the lime into wedges and finely slice the red chilli for garnish.

   Equipment: knife, chopping board, colander

5. Combine salad ingredients in bowl

   2 min

   When the crispy rice is ready, add it to the bowl with the smashed cucumber , along with the avocado , mango , black beans and coriander leaves . Toss everything together until well combined.

   Equipment: large mixing bowl

6. Plate and garnish crispy rice salad

   3 min

   Divide the crispy rice salad between serving bowls. Top with the toasted cashews , drizzle over the tahini dressing , and finish with a squeeze of fresh lime juice and the sliced red chilli . Enjoy!

   Equipment: serving bowls