Ingredients
For the Crispy Rice:
2 cups cooked rice (cooled)
1 tablespoon olive oil
1 tablespoon soy sauce
For the Salad:
1 cup cucumber (diced)
1/2 cup shredded carrots
2 green onions (chopped)
1/4 cup cilantro
For the Dressing:
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon grated ginger
Optional:
Sesame seeds
Chili flakes
Avocado slices
Instructions
1. Preheat oven to 200°C (400°F).
2. Toss cooked rice with olive oil and soy sauce.
3. Spread on a baking tray and bake for 20–25 minutes until crispy.
4. Let rice cool slightly.
5. In a bowl, combine cucumber, carrots, green onions, and cilantro.
6. In another bowl, whisk dressing ingredients.
7. Add crispy rice to the vegetables.
8. Pour dressing over and toss well.
9. Garnish with sesame seeds or chili flakes and serve.
Notes
Use day-old rice for best crispiness.
Do not overcrowd rice when baking.
Add protein like chicken or tofu if desired.
Serve immediately for crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: crispy rice salad, asian rice salad recipe, healthy crunchy salad, sesame rice salad, easy asian salad