Cooking rice in the air fryer gives you a lovely crispy texture that contrasts well with the creamy, spicy dressing.
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Yields:
2 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
30 mins
Ingredients
6
frozen gyoza, see intro
100g
frozen podded edamame
250g
pack microwave basmati rice
2Tbsp.
toasted sesame oil
2tsp.
soy sauce
1/4
large red cabbage, roughly 175g, cored and finely shredded
1/2Tbsp.
gochujang
2Tbsp.
mayonnaise
2
spring onions, thinly sliced
2tsp.
sesame seeds, we used a mixture of white and black
Directions
Step 1Preheat air fryer to 180°C. Cook gyoza in a single layer for 15min, until crispy.
Step 2Meanwhile, cook the edamame in a pan of salted boiling water for 4min, until tender. Drain and rinse under cold water to cool. Tip into a large bowl and set aside. Add the cooked gyoza to the bowl.
Step 3In a silicone air fryer basket liner or tin insert, mix the rice with 1tbsp oil and the soy sauce, breaking up any clumps of rice with a fork. Spread out so it covers the entire base of the liner and cook for 15min, stirring halfway, until crispy. Tip into the gyoza bowl along with the red cabbage.
Step 4In a small bowl mix the remaining 1tbsp sesame oil, gochujang, mayonnaise and plenty of seasoning. Scrape into the large bowl and gently toss everything together to coat. Scatter over the spring onions and sesame seeds.
If you have a dual drawer air fryer, you can cook the gyoza and rice at the same time. Use your favourite flavour gyoza in this vibrant salad, they all work well.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
