Crispy Rice Salad – Light and Crunchy! (VIDEO)

Why is this the best Crispy Rice Salad recipe?

There is one secret ingredient that makes my Crispy Rice Salad recipe different from the rest – chili oil! Once the rice is cooked and cooled, I toss it in soy sauce and chili oil until coated and bake it. This makes the crispy rice topping SO delicious and the star of this dish! I love how it adds so much flavor and the perfect spicy kick. It also goes so well with the yuzu dressing and the Asian inspired vegetables, like Persian cucumbers, edamame, and avocado.

Ingredients

Refer to the recipe card for the full list of ingredients and measurements!

• rice – you need to use cooked rice for the crispy rice topping. This can be the rice of your choice. In the video, I used a blend, but you can make this with rice or brown rice as well.
• chili oil – you can use store bought chili oil or make your own Chinese Chili Oil or Chili Crisp at home! Use the Chili Crisp if you want more texture.
• avocado oil – you can use another neutral oil of your choice, like canola, vegetable, or grapeseed oil. Do not use olive oil or sesame oil as a substitute.
• yuzu juice – if you don’t have yuzu juice, you can make this with lemon juice instead.
• rice vinegar – if you don’t have rice vinegar, you can substitute with apple cider vinegar.
• Romaine lettuce – I like how the crunchy Romaine lettuce holds up against the crispy rice topping, but you can also substitute with another lettuce or leafy green of your choice.
• Persian Cucumbers – I recommend using Persian cucumbers because they are small, with a thin skin, and few seeds. They’re also sweeter and have less water, which makes them ideal for cucumber salads. Do not use American cucumbers – not only do they contain seeds, their skin is too thick and waxy for this recipe.
  • They’re also used for cucumber salads like Din Tai Fung Cucumber Salad, Chinese Smashed Cucumber Salad, Japanese Cucumber Salad Sunomono, and Korean Cucumber Salad (Oi Kimchi).

Recipe Instructions

1. Bake the Rice

Cook the rice according to package directions on the stovetop or in a rice cooker. Let cool on a plate. NOTE: If you are using leftover cooked rice, you can skip this first part.

Place rice in a flat layer on a parchment paper lined baking sheet. Preheat the oven to 400F. If you are using freshly cooked rice, wait until the rice is cooled. Add soy sauce, chili oil, and sesame oil. Toss the rice until the grains are evenly coated, then use your hand to press and pack the rice firmly onto the baking sheet. This will allow the rice to come in contact with the pan and crisp up more evenly.

Bake the rice for 30 minutes. I recommend flipping the rice after 15 minutes so it bakes evenly. At the 20 minute mark, keep a careful eye on the rice so that it doesn’t burn – this will happen quickly if you do not watch it carefully.

2. Make the Salad Dressing

In a measuring cup, add the dressing ingredients. Whisk well until combined. You can also add all of the ingredients into a jar with a lid and shake the dressing until combined.

3. Toss the Salad

Add the salad ingredients to a large bowl (larger bowls make it easier to mix/toss the salad), then top with the crispy rice. Pour over the dressing (you can use as much or as little as you want, this is up to you) then mix/toss well and enjoy!

What Should I Serve with Crispy Rice Salad?

This salad doesn’t have any protein in it, so it’s a great side to go with any of your favorite proteins. If you’re feeling like fish, try Miso Glazed Salmon, Pan Seared Salmon, or Air Fryer Salmon. If you feel like chicken, make my Air Fryer Chicken Thighs or Baked Chicken Thighs. For steak, you can’t beat my simple Pan Seared Steak – it’s perfect!

Storage, Reheating, and Make Ahead Tips

If the salad has already been tossed in the dressing, store any leftovers in an airtight container in the refrigerator for up to 3 days. Salads tend to get soggy as they sit in the refrigerator, so you may notice this happening – it’s normal but personally I don’t enjoy it.

If you have leftovers that have not been tossed in the dressing, I would store everything separately in airtight containers in the refrigerator – the crispy rice, the vegetables, and the dressing should all be in its own container.

To make ahead, I would bake the rice and cool down before storing in an airtight container, as well as make the dressing. Once ready to serve, I would add everything into a mixing bowl and dress right before eating.