Homemade Asian Crispy Rice Salad

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Here is my favorite Asian crispy rice salad recipe, with crunchy toasted rice, fresh vegetables, herbs, and a tangy dressing that brings everything together perfectly.

This salad has become our go-to summer dinner when it’s too hot to cook. The kids love the crispy rice bits, and I love how easy it is to throw together with whatever vegetables I have in the fridge.

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What Kind of Rice Should I Use?

For this crispy rice salad, you’ll want to stick with a starchy rice variety like jasmine, sushi, or sticky rice as mentioned in the recipe. These types of rice have more natural starch content, which helps them crisp up better when you pan-fry them for the salad. Regular long-grain white rice can work in a pinch, but it won’t get quite as crispy or hold together as well. The key is using rice that’s been cooked and cooled completely – day-old rice from the fridge actually works perfectly since it’s dried out a bit and will crisp up even better than freshly cooked rice.

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Options for Substitutions

This Asian-inspired salad is pretty forgiving when it comes to swaps and substitutions:

• Starchy rice varieties: Jasmine, sushi, or sticky rice work best for getting crispy, but if you only have long-grain or basmati rice, that’s totally fine. The texture might be slightly different, but it’ll still taste great.
• Edamame beans: No edamame? Try frozen peas, snap peas, or even cooked green beans. Just make sure to blanch them quickly if using fresh vegetables.
• Mirin: If you can’t find mirin, mix 2 tablespoons rice vinegar with 1 tablespoon sugar, or use rice wine vinegar with a pinch of sugar.
• Tahini: Peanut butter or almond butter work as substitutes, though they’ll give a slightly different flavor profile. Start with 2 tablespoons and adjust to taste.
• Asian shallots: Regular green onions or scallions are perfect substitutes. You can also use finely diced regular shallots if that’s what you have.
• Cooked chicken or tuna: Feel free to swap with cooked shrimp, tofu, or even leftover salmon. For a vegetarian version, try marinated tempeh or extra nuts for protein.
• Roasted almonds: Peanuts, cashews, or sesame seeds all work well here. Just make sure they’re toasted for that extra crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crispy rice salad is using freshly cooked, hot rice instead of day-old rice – warm rice will steam and turn mushy rather than getting crispy, so always use rice that’s been refrigerated overnight or let fresh rice cool completely before using.

Another common error is not getting your pan hot enough before adding the rice, which prevents that golden, crispy texture you’re after – heat your oil until it shimmers, then spread the rice in a single layer and resist the urge to stir it too often.

Don’t add your avocado and cucumber until just before serving since they’ll release water and make everything soggy, and be careful not to overdress the salad as the crispy rice will absorb the dressing and lose its crunch.

Finally, taste your tahini dressing before adding it to the salad since tahini can vary in saltiness – you might need to adjust the soy sauce or add a splash of water to thin it out.

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What to Serve With Asian Crispy Rice Salad?

This crispy rice salad is pretty much a complete meal on its own, but I love serving it alongside some light Asian-inspired sides that won’t compete with all those fresh flavors. A simple miso soup or clear broth makes a great starter, especially since the salad has so many textures and the soup keeps things balanced. If you want to add more vegetables to the meal, try some steamed bok choy or snap peas with a drizzle of soy sauce, or even some quick-pickled cucumbers for extra crunch. For a heartier spread, consider adding some gyoza or spring rolls on the side – they pair really well with the sesame and soy flavors already in the salad.

Storage Instructions

Keep Fresh: This crispy rice salad is best enjoyed fresh, but you can store it in the fridge for up to 2 days in an airtight container. Keep the dressing separate until you’re ready to eat to prevent the rice from getting soggy. The avocado might brown a bit, but a squeeze of lime juice helps slow that down.

Make Ahead: You can prep most components ahead of time to save yourself some work! Cook the rice and let it cool, prep your veggies, and whisk up the tahini dressing up to a day before. Just wait to dice the avocado and assemble everything until you’re ready to serve for the best texture.

Serve: When you’re ready to eat your stored salad, give it a good toss and add a bit more dressing if needed since the rice tends to absorb it. If the salad seems a little dry, a splash of soy sauce or sesame oil will bring it back to life.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1150
• Protein: 70-80 g
• Fat: 60-70 g
• Carbohydrates: 80-90 g

Ingredients

For the crispy rice:

• 1 cup cooked jasmine, sticky, or sushi rice
• 2 tsp light soy sauce
• 2 tsp maple syrup
• 3 tsp sesame oil
• 1 tsp crispy chili oil (optional)

For the salad:

• 1 cup shelled edamame
• 1 small cucumber, diced
• 1 ripe avocado, diced
• 3 spring onions or asian shallots, finely sliced
• 2 cups cooked chicken or 1 1/2 cups canned tuna
• 2 tbsp roasted chopped almonds

For the tahini-mirin dressing:

• 3 tbsp tahini
• 3 tbsp mirin
• 1 tbsp light soy sauce
• 1 tsp maple syrup
• 1 tsp sesame oil

Step 1: Preheat the Oven and Prepare the Rice

• 1 cup cooked jasmine, sticky, or sushi rice

Preheat your oven to 200°C (400°F).

Line a large baking tray with greaseproof paper.

Spread 1 cup of cooked jasmine, sticky, or sushi rice over the tray, breaking up any clumps for even crisping.

Step 2: Make the Soy-Maple Sauce and Bake the Rice

• 2 tsp light soy sauce
• 2 tsp maple syrup
• 3 tsp sesame oil
• 1 tsp crispy chili oil (optional)
• rice from Step 1

In a small bowl, whisk together 2 teaspoons light soy sauce, 2 teaspoons maple syrup, 3 teaspoons sesame oil, and 1 teaspoon crispy chili oil (if using).

Drizzle this sauce over the rice and toss gently to coat every grain.

Spread the rice out in an even layer and bake for 20-25 minutes, or until golden and crispy.

I find tossing the rice halfway through baking gives it extra crunch.

Step 3: Prepare the Tahini-Mirin Dressing

• 3 tbsp tahini
• 3 tbsp mirin
• 1 tbsp light soy sauce
• 1 tsp maple syrup
• 1 tsp sesame oil

While the rice is baking, make the dressing.

In a bowl, whisk together 3 tablespoons tahini, 3 tablespoons mirin, 1 tablespoon light soy sauce, 1 teaspoon maple syrup, and 1 teaspoon sesame oil until smooth.

Set aside.

For a creamier texture, I like to whisk in a splash of warm water if the dressing seems too thick.

Step 4: Assemble the Salad Ingredients

• 1 cup shelled edamame
• 1 small cucumber, diced
• 1 ripe avocado, diced
• 3 spring onions or Asian shallots, finely sliced
• 2 cups cooked chicken or 1 1/2 cups canned tuna
• 2 tbsp roasted chopped almonds

In a large serving bowl, combine 1 cup shelled edamame, 1 small diced cucumber, 1 ripe diced avocado, 3 finely sliced spring onions or Asian shallots, your choice of 2 cups cooked chicken or 1 1/2 cups canned tuna, and 2 tablespoons roasted chopped almonds.

Step 5: Cool and Add Crispy Rice

• crispy rice from Step 2
• salad ingredients from Step 4

Once the rice is golden and crispy, remove it from the oven and allow it to cool on the tray for about 10 minutes.

After it has cooled, pour the crispy rice over the mixed salad ingredients in the serving bowl.

Step 6: Dress and Toss the Salad

Drizzle the tahini-mirin dressing over everything in the bowl.

Gently toss to coat all the ingredients evenly with the dressing.

I like to taste and add an extra drizzle of soy sauce or a squeeze of lemon for brightness, if needed.

Step 7: Serve

Serve the crispy rice salad immediately and enjoy the combination of textures and flavors.

This dish is best eaten fresh while the rice is still satisfyingly crisp.