Crispy Rice Salad

This Crispy Rice Salad with Lemon-Soy Dressing has freshness, crunch, creaminess, and an irresistible tang. Every bite combines golden, crispy rice clusters with creamy avocado, crisp cucumber, and a bright, zesty dressing that ties it all together. It’s the perfect dish for when you want something light yet filling.

Turning rice into a crispy, golden base in a salad may sound surprising, but it’s so satisfying. Baking rice with a touch of oil and soy sauce transforms each grain into a crunchy, savory addition. If you love texture contrasts, this is your dream salad! The crispy rice pairs incredibly well with the softer elements like avocado and edamame, giving each bite layers of taste and texture.

The beauty of this salad is in its blend of fresh ingredients and its ability to be customized to your liking. Creamy, smooth, and rich avocado brings a mellow contrast to the tangy dressing. Crisp cucumber adds a refreshing bite that balances the richer components. Packed with protein, edamame makes the salad more filling and adds a nice pop of color. Whether you choose cilantro or green onions, herbs bring brightness and a hint of zest. Sprinkle some toasted sesame seeds or peanuts for extra crunch and nuttiness—they add another layer of texture that’s addictive.

A good dressing makes or breaks a salad, and this Lemon-Soy Dressing, with its perfect balance of tangy citrus, salty soy, and a touch of sweetness, is like a flavor bomb that complements every ingredient without overpowering. A bit of garlic and ginger gives it an extra zing, but the simple version is just as delicious. 

This salad is ideal as a light main or side dish. It’s endlessly customizable: add extra veggies like shredded carrots or bell peppers, or bulk it up with a protein like grilled chicken or tofu if you want something heartier. If you make it ahead, it also holds up well, so it’s perfect for meal prep or a next-day lunch. Just keep the dressing separate until you're ready to serve, and add the avocado and crispy rice right before eating to keep everything fresh and crisp.

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Author: Erika Barnett

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Crispy Rice Salad

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

This Crispy Rice Salad combines golden, oven-crisped rice with creamy avocado, fresh cucumber, edamame, and a zesty Lemon-Soy Dressing. The salad is bursting with flavors and textures, from the crunch of the rice and toasted nuts to the tangy, slightly sweet dressing that ties everything together.

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Ingredients

Crispy Rice

• 2 cups cooked jasmine or basmati rice (preferably day-old)
• 2 tbsp vegetable oil
• 1 tbsp soy sauce or tamari
• 1 tbsp chili crisp (optional, for extra flavor)

Salad

• 1 avocado, diced
• 1 cucumber, thinly sliced
• ½ red onion, thinly sliced
• 1 cup edamame, shelled and cooked
• ¼ cup fresh cilantro or green onions, chopped
• 2 tbsp sesame seeds or peanuts, toasted (optional for crunch)

Lemon Soy Dressing

• 3 tbsp lemon or lime juice
• 2 tbsp soy sauce
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger (optional for added zest)

Instructions

1. Preheat the oven to 400°F. Toss the cooked rice with vegetable oil, soy sauce, and chili flakes (or chili crisp). Spread it out on a parchment-lined baking sheet and bake for 30-40 minutes, stirring halfway through, until the rice becomes golden and crispy.
2. In a small bowl, whisk together the lemon or lime juice, soy sauce, maple syrup, sesame oil, garlic, and ginger.
3. In a large salad bowl, combine the diced avocado, cucumber, red onion, edamame, and cilantro or green onions. Add the crispy rice and mix everything together. Enjoy!

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