Crispy Rice Salad

Name: Crispy Rice Salad with Tahini Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 cups cooked rice, cooled; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp chili onion crunch; 1 English cucumber; 1.5 cups edamame, shelled and cooked; 1 bunch green onions; 1/4 cup fresh mint; 1 avocado; 1/3 cup olive oil; 1/4 cup tahini; 2 tbsp honey; black pepper, to taste; salt, to taste

Crispy Rice Salad combines oven-baked rice with fresh cucumber, creamy avocado, and tender edamame, dressed in a savory tahini sauce and finished with mint. The contrast between crispy rice and soft vegetables makes it a satisfying single-bowl meal.

🌍Fusion 🏷️Crispy rice salad 🏷️Salad 🏷️Rice salad 🏷️Edamame Avocado

🏷️

🏷️Cucumber

-0:00

TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

4 cups cooked rice, cooled
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp chili onion crunch
1 English cucumber
1.5 cups edamame, shelled and cooked
1 bunch green onions
1/4 cup fresh mint
1 avocado
1/3 cup olive oil
1/4 cup tahini
2 tbsp honey
black pepper, to taste
salt, to taste

14 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine the cooled cooked rice with soy sauce, sesame oil, and chili onion crunch. Mix well.
2
Spread the rice mixture in a thin, even layer on a parchment-lined baking sheet.
3
Bake the rice until it's golden brown and crispy. Set aside to cool slightly.
4
While the rice bakes, prepare the salad ingredients. Thinly slice the cucumber, chop the green onions and fresh mint, and dice the avocado.
5
In a large serving bowl, combine the sliced cucumber, edamame, green onions, mint, and diced avocado.
6
To make the dressing, whisk together olive oil, tahini, honey, salt, and pepper in a separate bowl or measuring cup until smooth.
7
Add the crispy rice to the bowl with the vegetables.
8
Pour the dressing over the salad and toss gently to combine.
9
Serve immediately to enjoy the crispy texture of the rice.

Was this recipe helpful?

Tips & Notes

Pro tips

Cool the rice completely before baking—residual moisture prevents crispness. Spread in a thin, even layer for uniform browning.
Toast the sesame oil and soy sauce mixture lightly on the rice before baking to deepen nutty flavor.
Add avocado and soft herbs (mint) only at plating to preserve texture and prevent browning.
Make the tahini dressing thinner than usual so it coats the crispy rice without softening it—whisk in water gradually.

Substitutions

English cucumber → zucchini or bell pepper (raw or lightly charred)
Edamame → chickpeas or white beans (for a heartier salad)
Fresh mint → cilantro or basil (keep one herb for brightness)
Chili onion crunch → crispy fried shallots or sriracha-tossed panko

Storage & make-ahead

Store crispy rice, vegetables, and dressing separately in airtight containers for up to 2 days; assemble just before eating to maintain crispness.

Equipment

baking sheet · mixing bowl

Common Questions

How do you get the rice crispy?

Spread cooled cooked rice on a baking sheet, toss with soy sauce and sesame oil, then bake at 400°F until golden and crunchy (12–15 minutes), stirring halfway through.

Can you make this salad ahead?

Yes. Store the crispy rice, cut vegetables, and tahini dressing separately in airtight containers for up to 2 days. Assemble just before serving to keep the rice crispy.