Crispy Rice Salad
This crispy rice salad recipe transforms leftover rice into a bold, textured bowl full of freshness. Golden, soy-roasted rice meets creamy avocado, crisp cucumber, edamame, and fragrant herbs. Finished with a smooth tahini dressing, it’s light, satisfying, and packed with flavor.
🛒 Ingredients
👩🍳 Instructions
For the crispy rice:
3 cups cooked rice, cooled
2–3 tbsp soy sauce
1 tbsp olive oil
For the salad:
1 avocado, diced
1 small cucumber, diced
1 cup edamame, cooked
1 small red onion, thinly sliced
2 tbsp sesame seeds
Fresh cilantro, chopped
Fresh mint, chopped
For the tahini dressing:
3 tbsp tahini
1 tbsp lemon juice
1 tsp honey or maple syrup
1 small garlic clove, minced
1 tsp freshly grated ginger
2–4 tbsp warm water
Salt to taste
Preheat the air fryer to 190°C (375°F) or the oven to 200°C (400°F).
In a bowl, mix the cooled rice with soy sauce and olive oil.
Spread evenly on a baking tray or air fryer basket.
Roast for 15–25 minutes, stirring occasionally, until golden and crispy.
Let the rice cool slightly to maintain crunch.
In a large bowl, combine avocado, cucumber, edamame, red onion, cilantro, and mint.
Toast sesame seeds briefly in a dry pan, then sprinkle over the salad.
For the dressing, whisk together tahini, lemon juice, honey, minced garlic, freshly grated ginger, salt, and warm water until smooth and creamy. Adjust consistency as needed.
Add the crispy rice to the salad bowl.
Drizzle with the tahini ginger dressing and toss gently to combine.
Serve immediately while the rice is still crunchy.
✨ Quick Tips
Use day-old rice for maximum crispiness.
Grate the ginger finely for a smooth sauce texture.
Add chili flakes or sriracha for extra heat.
Toss just before serving to keep the rice crunchy.