Crispy Rice Bowl (v) Recipe

Thinly slice the cucumber into rounds (about 1/8 inch). In a small bowl combine rice vinegar, sugar, kosher salt and 1 tablespoon water; stir until sugar and salt dissolve. Add cucumber slices, toss to coat, and let sit at room temperature for 10–15 minutes while you prepare other components. Drain excess liquid before assembling.

Spread the cooked, chilled short-grain rice in an even layer on a baking sheet. Pat down gently with a spatula to compress into a 1/2-inch-even layer. For best crispiness, refrigerate for 30 minutes if time allows (optional).

Cut compressed rice into bite-sized squares or break into rough chunks (about 1–1.5 inch pieces). Heat a shallow 1/4-inch of neutral oil in a wide skillet over medium-high heat until shimmering and a pinch of rice sizzles (about 350°F if using a thermometer).

Fry rice pieces in batches, not crowding the pan, turning occasionally until golden brown and crisp on all sides, about 3–5 minutes per batch. Transfer to a paper towel–lined plate and immediately sprinkle with 1 teaspoon salt. Keep warm in a low oven (200°F/95°C) or serve at room temperature.

In a jar or small bowl combine lime juice, grated ginger, rice vinegar, soy sauce, maple syrup, sesame oil and a pinch of salt. Whisk or shake while slowly streaming in 3 tablespoons neutral oil until emulsified. Taste and adjust seasoning — add a little more lime for brightness or a touch more sweetener if too tart.

Whisk together vegan mayonnaise, sriracha and 1 teaspoon lime juice until smooth. Adjust heat by adding more or less sriracha to taste. Transfer to a squeeze bottle or small bowl for drizzling.

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, stirring constantly. Combine toasted seeds with fried shallots and crushed rice crackers (if using). Toss with 1 teaspoon light soy sauce to bind and bring a touch of savory saltiness.

In a large bowl, toss baby romaine with about 2 tablespoons of the ginger-lime vinaigrette until lightly coated. Divide dressed romaine between two bowls (about 2 cups per bowl).

Top each bowl with shredded carrots (1/2 cup per bowl), marinated cucumbers (1/2 cup per bowl), and several pieces of crispy rice (about 1/2 cup worth of broken pieces per bowl).

Drizzle spicy mayo over each bowl in a decorative pattern (about 2 tablespoons per bowl). Spoon remaining ginger-lime vinaigrette sparingly over the vegetables if desired (about 1 tablespoon per bowl).

Scatter the sesame crunch mixture over each bowl (about 1 tablespoon per bowl). Garnish with sliced scallions and cilantro. Serve with lime wedges on the side for extra brightness.

If preparing ahead, store crispy rice separately and add just before serving to maintain crunch.