Step-by-step method

At a glance

You're looking at a flavor-packed vegetarian dish that brings together crispy fried mushrooms, refreshing pomelo salad, and savory sesame rice in about an hour (plus rice cooling time). The trickiest part is nailing the mushroom frying – you'll want to let them get golden and crunchy without stirring too much. Everything else comes together fairly quickly by combining pickled veggies, hand-torn pomelo, and finishing touches of herbs and roasted peanuts.

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Cook the rice and pickle the vegetables

Cook the rice and leave it to cool for 3 hours or overnight. Cut the carrot and radish into thin strips and place in a bowl. Add one teaspoon of salt, one tablespoon of cane sugar and one whole lemon. Massage everything well with your hands and let it sit.

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100 gram
Basmati Rice

1 piece
Carrot

1 piece
White Radish

3 gram
Salt

3 gram
Brown Cane Sugar

1 piece
Lemon
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Fry the oyster mushrooms

Tear the oyster mushrooms into thin strips by hand and fry in a pan until golden. Don't stir them too much, or they'll start to steam instead of crisping up. You want them nice and crunchy, so let them fry undisturbed, turning only occasionally. Be generous with the oil so they don't burn.

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100 gram
Oyster Mushrooms

10 gram
Olive Oil
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Dress the mushrooms

Fry over high heat for about 10 minutes, then drain on a paper towel. Transfer to a bowl, add one tablespoon of tamari sauce, a few drops of lemon juice and a few drops of sesame oil. Leave to cool completely.

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10 milliliter
Tamari Soy Sauce

3 milliliter
Sesame Oil

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Tear the pomelo

Tear the pomelo into small pieces by hand rather than cutting it with a knife – this way you avoid excess liquid in the salad. Squeeze any excess water out of the carrot and radish, then combine them with the pomelo and the fried oyster mushrooms.

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200 gram
Pomelo
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Season the salad

Add chopped coriander and mint, a few drops of lemon juice, sesame oil, salt and pepper to taste. Finish with roasted peanuts and a few slices of chilli.

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5 gram
Fresh Cilantro

5 gram
Fresh Mint

3 milliliter
Sesame Oil

2 gram
Salt

2 gram
Black Pepper

10 gram
Roasted Peanuts

3 gram
Whole chilli pepper
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Fry the tofu and rice

Fry the rice in a pan with a little oil. Use the cooled rice, breaking it up well with a wooden spoon to avoid lumps. Season with salt and add sesame seeds. Finish with a drizzle of sesame oil and tamari sauce. Slice the smoked tofu and fry it in a separate pan.

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3 gram
Salt

5 gram
Sesame Seeds

3 gram
Sesame Oil

3 gram
Tamari Soy Sauce

100 gram
Smoked Tofu

Sesame Rice with Pomelo Salad

Name: Zesty Sesame Rice with Pomelo Salad
Cook time: 25 min
Total time: 240 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 100 gram Basmati Rice; 6 milliliter Sesame Oil; 200 gram Pomelo; 3 gram Sesame Oil; 2 gram Black Pepper; 5 gram Fresh Mint; 5 gram Sesame Seeds; 1 piece Lemon; 5 gram Fresh Cilantro; 1 piece Carrot; 3 gram Tamari Soy Sauce; 100 gram Oyster Mushrooms; 3 gram Whole chilli pepper; 3 gram Brown Cane Sugar; 1 piece White Radish; 8 gram Salt; 10 gram Olive Oil; 10 gram Roasted Peanuts; 10 milliliter Tamari Soy Sauce; 100 gram Smoked Tofu

chilita

Prep — Cook 25 min

Plus 3 h 20 min of resting (not counted in active time)

20 Ingredients

6 Steps

Medium Difficulty

About this recipe

If you're one of those people who isn't a fan of salads, this one will change your mind. And if you already love salads, this pomelo bomb will still surprise you. I don't want to overstate it, but this really is the best salad I've ever had. Pomelo is such a fantastic ingredient with a wonderfully complex flavour – slightly sour, a touch bitter and sweet all at once. Just add something salty, some fat and a bit of crunch, and you're in for a treat.

Lactose-free Vegan Vegetarian Salad

Step-by-step method

At a glance

Cook the rice and pickle the vegetables

For this step

Fry the oyster mushrooms

For this step

Dress the mushrooms

For this step

Tear the pomelo

For this step

Season the salad

For this step

Fry the tofu and rice

For this step

Sesame Rice with Pomelo Salad

Ingredients — what you'll need

About this recipe

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