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A large ceramic bowl filled with a colorful crispy rice salad. The salad features golden-brown toasted rice, sliced avocado, edamame, shredded purple cabbage, and thin cucumber slices. It is garnished with fresh mint leaves and drizzled with a thick, pale-orange spicy tahini dressing.

Crispy Rice Salad with Spicy Tahini Dressing

RASHA
This crispy rice salad combines crunchy golden rice, fresh vegetables, creamy spicy tahini dressing, and vibrant herbs into a satisfying meal that feels both comforting and refreshing. Perfect for lunch, meal prep, or a restaurant-style dinner at home.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, lunch, Salad
Cuisine Asian inspired, Fusion
Servings 4 servings
Calories 420 kcal

Equipment

  • Baking tray
  • Parchment Paper
  • Mixing bowls
  • Whisk
  • Knife
  • Cutting board
  • Air fryer (optional)

Ingredients
  

Crispy Rice

  • 3 cups cooked and chilled sushi rice or jasmine rice preferably day-old
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chili crisp

Salad

  • 2 cups shredded cabbage
  • 1 cucumber thinly sliced
  • 1 avocado diced
  • 3 green onions chopped
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1 cup edamame shelled
  • 1 tablespoon sesame seeds

Spicy Tahini Dressing

  • 1/4 cup tahini
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon maple syrup or honey
  • 1 garlic clove minced
  • 1 teaspoon sriracha
  • 2 tablespoons warm water add more as needed

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
  • Spread the chilled rice onto the prepared tray and gently break apart any large clumps.
  • Toss the rice with olive oil, soy sauce, sesame oil, and chili crisp until evenly coated.
  • Bake for 35 to 45 minutes, stirring halfway through, until the rice becomes deeply golden and crispy around the edges.
  • While the rice bakes, prepare the vegetables by shredding the cabbage, slicing the cucumber, dicing the avocado, and chopping the herbs and green onions.
  • To make the spicy tahini dressing, whisk together tahini, lime juice, soy sauce, maple syrup, garlic, and sriracha in a bowl.
  • Slowly whisk in warm water until the dressing becomes smooth and creamy.
  • In a large serving bowl, combine cabbage, cucumber, avocado, edamame, cilantro, mint, and green onions.
  • Add the crispy rice just before serving to maintain maximum crunch.
  • Drizzle the salad with spicy tahini dressing, toss lightly, and finish with sesame seeds before serving.

Notes

Day-old rice creates the crispiest texture because excess moisture has already evaporated. Avoid overcrowding the baking tray to ensure proper browning. For extra crunch, use an air fryer at 400°F (200°C) for 12 to 15 minutes, shaking halfway through cooking. Store the crispy rice separately from the vegetables and dressing for meal prep.
This salad pairs beautifully with crispy tofu, grilled chicken, shrimp, or salmon for additional protein.
Keyword crispy rice recipe, crispy rice salad, healthy grain bowl, meal prep salad, spicy tahini dressing