You guys know I live for anything that’s equal parts fresh, crunchy, and totally addictive—so let me introduce you to your new favorite: Crispy Rice Salad. It’s got all the things we love like crispy jasmine rice, a punchy scallion-ginger vinaigrette, and a medley of fresh veggies that scream HEALTH lol! This is the perfect meal and you can serve it with chicken, steak, salmon, pork... you name it!
Table of Contents
Why I Love This Recipe
If you’re anything like me, texture is everything, and this Crispy Rice Salad is perfection. The crispy rice adds the most satisfying crunch, while creamy avocado, juicy cucumbers, and that umami-rich dressing make every bite pop. Plus, it’s totally versatile—serve it as a light lunch, a side for your favorite protein, or just eat it straight from the bowl (zero judgment here).
You know I'm not a big fan of food trends. I just believe in GOOD food. But this Crispy Rice situation is just too good to ignore. Crispy rice is having a moment, popping up in everything from sushi-inspired bowls to viral TikTok salads, and honestly? I get the hype. The contrast of golden, crackly rice with creamy avocado, crisp cucumbers, and that punchy, umami-packed dressing is pure magic. It’s the kind of trend I can fully get behind—because who doesn’t love a salad that’s both ridiculously delicious and totally satisfying?
Ingredients & Substitutions
- Jasmine rice
- Soy sauce (Tamari or Ponzu would work too)
- Toasted sesame oil
- Persian cucumbers (if you use a Hot House cucumber, just peel it)
- Shiitake mushrooms (or any of your favorite mushroom varieties)
- Edamame
- Scallions
- Fresh mint (basil is a great swap)
- Avocados
- Fresno peppers
- Ginger
- Garlic
- Rice vinegar (can be seasoned or unseasoned)
- Avocado oil
- Sambal (if you can't find, use sriracha!)
How to Make
To Make the Rice: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a bowl, toss the cooled jasmine rice with soy sauce and sesame oil. Spread it evenly onto the baking sheet and bake for 30–40 minutes, tossing halfway through, until golden brown and crispy. Set aside to cool.
Prep the Salad: While the rice bakes, chop the cucumbers, mushrooms, edamame, scallions, mint, avocados, and Fresno peppers. Add everything to a large bowl.
Prep the Dressing: In a small bowl or jar, whisk together the scallions, ginger, garlic, sesame oil, soy sauce, rice vinegar, avocado oil, and sambal until well combined.
Assemble: Pour the vinaigrette over the salad ingredients and toss until evenly coated. Just before serving, fold in the crispy rice for the perfect crunch. Serve the Crispy Rice Salad immediately and enjoy!
Tips & Tricks
- Make the rice ahead of time! Day-old rice crisps up way better than fresh, so plan accordingly.
- Customize it! Swap in different veggies for this Crispy Rice Salad, add a protein like grilled shrimp or steak, or throw in some toasted nuts for even more texture.
- Dress it up right before serving. This keeps the Crispy Rice Salad from getting soggy—because no one wants sad, mushy rice.
FAQ's
Yes and no! The salad ingredients and dressing can be prepped in advance, but wait to crisp the rice and toss everything together right before eating for maximum crunch.
If you can’t find Fresnos, swap in a jalapeño for a similar kick or just omit!
Store the salad and crispy rice separately. Keep the salad in an airtight container in the fridge for up to two days and re-crisp the rice in the oven or a pan before serving.
Similar Recipes
Crispy Rice Salad with Ginger-Sesame Dressing
Ingredients
For the Crispy Rice
- 2 cups cooked jasmine rice cooled
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sesame oil
For the Salad
- 3 persian cucumbers thinly sliced
- ½ cup cooked shiitake mushrooms thinly sliced
- 1 cup shelled edamame
- ½ cup chopped scallions
- ¼ cup fresh mint
- 2 avocados diced
- 1 Fresno pepper sliced or diced
For the Ginger Sesame Vinaigrette
- 1 bunch scallions thinly sliced
- 3 inched fresh ginger peeled and grated
- 4 cloves garlic minced
- 1 tablespoon toasted sesame oil
- ½ cup soy sauce
- ¼ cup rice vinegar
- ⅓ cup avocado oil
- 1 tablespoon sambal
Instructions
- To Make the Rice: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a bowl, toss the cooled jasmine rice with soy sauce and sesame oil. Spread it evenly onto the baking sheet and bake for 30–40 minutes, tossing halfway through, until golden brown and crispy. Set aside to cool.
- Prep the Salad: While the rice bakes, chop the cucumbers, mushrooms, edamame, scallions, mint, avocados, and Fresno peppers. Add everything to a large bowl.
- Prep the Dressing: In a small bowl or jar, whisk together the scallions, ginger, garlic, sesame oil, soy sauce, rice vinegar, avocado oil, and sambal until well combined.
- Assemble: Pour the vinaigrette over the salad ingredients and toss until evenly coated. Just before serving, fold in the crispy rice for the perfect crunch. Serve immediately and enjoy!
If I was hoping to keep
It vegetarian, what nut would you pair with it?
what nut?? I wouldn't do any nuts with this. I would serve it with extra mushrooms or seared tofu!
Looks delicious and can’t wait to try it. Can you clarify what a “bunch of scallions” is? Where I am at, we can only get a bag of green onions. I’m pretty sure I wouldn’t want to chop up the whole bag of green onions, but maybe that is what you mean?
approx 8 scallions!
This is going to be on my Mount Rushmore of salads! All of my favorite ingredients … and crunch!
Hello - one of the ingredients is “cooked shiitake mushrooms.” How would you recommend cooking them for this salad?
you can sauté them or roast them!!
2 cups cooked rice? Or 2 cups raw rice, cooked and cooled? Looks delish!!!