Crispy Rice Salad
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Published
This Crispy Rice Salad recipe is off the hook delicious! Cooked rice is tossed with sriracha, soy sauce, and sesame oil, then baked to become super crispy. Once cooled, it’s tossed with a variety of crisp and fresh vegetables, then finished with a creamy dressing that’s both spicy and sweet. There is so much incredible flavor and texture, with plenty of nutrition. This is what salad dreams are made of!
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I cannot get enough of this salad – I made it three days in a row, twice for lunch and once for dinner. There’s just so much flavor, from the seasoned rice to the crisp veggies to the dressing. And assembling everything it is very quick and easy. There is some prep required in cutting all the veggies and cooking and cooling the rice, but you can even do that ahead of time.
Helpful Tips
- Let the rice cool. Before baking it, the steamed rice should be cooled. The cooling part is important to achieving the perfect crispy texture. It can be chilled in the fridge to speed up the process!
- Use long-grain rice. Jasmine rice is my go-to for this salad. Basmati rice or any long-grain rice, including brown rice, will work just fine too. Short-grain rice has a different texture and cook time and is not ideal for this recipe.
- Customize the ingredients. Feel free to adjust this crispy rice salad to include your favorite salad ingredients. Chili crisp is a great addition for some heat. Mango, shredded cabbage (or coleslaw mix), green onion, and fresh herbs like cilantro or mint can all work in the recipe. Peanuts or cashews can be added for some extra crunch.
- Cool before assembling. Make sure the baked crispy rice is completely cool before breaking it and assembling the salad.
Crispy Rice Salad
Ingredients
FOR THE RICE
- 2 cups cooked Jasmine rice, cooled
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha
- 1 tablespoon vegetable oil, (or avocado oil)
- 2 teaspoons sesame oil
FOR THE SALAD
- 3 small Persian cucumbers, sliced into half moons
- 1 small red bell pepper, diced
- 1 cup finely diced red onion
- 1/2 a ripe avocado, diced
- 1/3 cup shelled edamame
- 1/4 cup fresh chopped parsley
FOR THE DRESSING
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/2 teaspoon sriracha
FOR THE TOPPING
- Diced scallions
- White sesame seeds
Instructions
Make the rice:
- Preheat the oven to 400F.
- In large bowl, combine the cooked and cooled Jasmine rice with the soy sauce, sriracha, vegetable oil, and sesame oil until the rice is well coated.
- Line a baking sheet with parchment paper. Spread the seasoned rice on top in an even layer, pressing gently with a spatula.
- Bake for 25 to 30 minutes, stirring halfway through, until the rice is golden and crispy.
- Let it cool completely, then break it apart.
Assemble the salad:
- In a large serving bowl, add the cooled crispy rice, sliced Persian cucumbers, red bell pepper, red onion, avocado, shelled edamame, and chopped parsley.
Make the dressing:
- In a bowl, combine mayonnaise, rice vinegar, soy sauce, honey, sesame oil, and sriracha until incorporated and smooth. Drizzle the dressing on top of the salad and toss to combine.
- Serve immediately with some diced scallions and toasted sesame seeds and enjoy!
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Crispy Rice Salad Step by Step
- Prep the rice. In a large bowl, combine the 2 cups cooked and cooled Jasmine rice with 1 tablespoon each soy sauce, sriracha, and vegetable oil, and 2 teaspoons sesame oil until the rice is well coated.
- Spread the rice. Line a baking sheet with parchment paper. Spread the seasoned rice on top in an even layer, pressing gently with a spatula.
- Bake the rice. Bake at 400F for 25 to 30 minutes, stirring halfway through, until the rice is golden and crispy. Let it cool completely, then break it apart.
- Make the dressing. In a bowl, combine 1/2 cup mayonnaise, 2 tablespoons rice vinegar, 1 tablespoon each soy sauce, honey, and sesame oil, and 1/2 teaspoon sriracha until incorporated and smooth.
- Assemble the salad. In a large serving bowl, add the cooled crispy rice, 3 sliced Persian cucumbers, 1 small diced red bell pepper, 1 cup finely diced red onion, 1/2 a diced avocado, 1/3 cup shelled edamame, and 1/4 cup chopped parsley.
- Add the dressing. Drizzle the dressing on top and toss to combine.
- Serve. Serve immediately with some diced scallions and toasted sesame seeds and enjoy!
Serving Suggestions
Crispy rice salad makes a great vegetarian lunch or dinner on its own. For extra protein, I sometimes add grilled chicken, shrimp, or tofu to the salad. It also makes a great starter or side for other Asian dishes, like Chinese spare ribs, chicken satay, or Korean short ribs.
How To Store Leftovers
- Make ahead (rice). The rice can be cooked and refrigerated up to 24 hours in advance, before baking to become crispy rice.
- Leftovers. Leftover crispy rice salad can be stored in an airtight container in the fridge for 1-2 days. Keep the dressing separate if you plan to have leftovers. Note that the rice won’t still be as crispy when refrigerated, but the great flavor remains.
More Easy Salad Recipes
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This looks amazing. Do you think Greek Yogurt could be substituted for the Mayo in the dressing?
The overall flavor and texture will be different and not how intended, but yes, you can sub.
Delish! So good. Used whatever veggies I had and cooked chicken thighs to go with. 10 out of 10
This looks delicious, I’m making my grocery list now! Do you use toasted or unrefined sesame oil? Thank you!
I use toasted, but either work. Enjoy!
I followed the recipe to a tee but used the double portions. A total hit for my 8, 10 and 11 year old kids and my husband.
Delicious!!!!
I made this exactly as the recipe recommended. It was fabulous! My husband loved it too!
The second time I made it, I added some chopped rotisserie chicken, to increase the protein. It was great too!
This will be in my regular rotation!
I really can’t wait to try this. Do you think brown rice would work? Also, I have frozen shelled edamame. Should I cook it first, or just let it thaw?
I think brown rice would be fine. Frozen shelled edamame is typically pre-cooked and can be eaten without further cooking, just thaw. Enjoy!
Amazing, thank you Amy! Add freshly shredded Parmesan cheese, perfection!
I made this for dinner last night and wow, it was amazing! I added shredded carrots and tofu for protein! This will be on repeat for sure! Thank you.
This was AMAZING!! I would never have thought to bake rice and add it to a salad, but wow.