Crispy Rice Salad with Ginger-Sesame Dressing

5 from 9 votes

Crispy Rice Salad with Ginger-Sesame Dressing

This Crunchy Rice & Edamame Salad with Ginger-Sesame Dressing is the perfect balance of crispy, fresh, and flavorful. With golden, crackly rice, creamy avocado, crisp cucumbers, and a punchy umami-packed dressing, every bite is loaded with texture and bold, vibrant flavors!

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Dinner, Lunch

Cuisine: Asian, Fusion

Servings: people

Author: Gaby Dalkin

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 already cooked and 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!

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