The Viral Crispy Rice Salad

Ingredients

• 2 cups Cooked White Rice (day‑old or freshly cooked and cooled)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 2 tablespoons Chili Oil (include the chunky bits for texture)
• 3 medium Cucumber (sliced into rounds)
• 5 stalks Spring Onion (white part thinly sliced, green part for color)
• 1 cup Shelled Edamame (frozen; thaw in microwave if short on time)
• 1/2 cup Fresh Mint Leaves (loosely packed, roughly chopped)
• 1/2 cup Cilantro (Coriander) Leaves (roughly chopped)
• 1/2 cup Roasted Salted Peanuts (roughly chopped; unsalted can be used with extra salt)
• 1 large Avocado (sliced thinly at the end)
• 2 tablespoons Extra Virgin Olive Oil
• 1/3 cup Lemon Juice (freshly squeezed)
• 3 tablespoons Tahini
• 2 tablespoons Pure Maple Syrup
• 1/4 teaspoon Ground Cumin
• 1 teaspoon Fresh Ginger (finely chopped)
• 2 tablespoons Water (to thin dressing if needed)

Instructions

1. Season the Rice

   In a large mixing bowl combine the cooked white rice, soy sauce, sesame oil, and chili oil. Stir until the rice is evenly coated and turns a bright orange‑red color.

   Time: PT5M

2. Bake the Rice

   Spread the seasoned rice onto a baking sheet in a thin, even layer (about 1/4‑inch thick). Bake in a pre‑heated oven at 200°C for 30 minutes, stirring halfway through, until the top is crispy and the bottom remains soft.

   Time: PT30M

   Temperature: 200°C

3. Prepare Fresh Vegetables & Herbs

   While the rice bakes, slice 3‑4 cucumbers into rounds, thinly slice 5 spring‑onion stalks (use the milder green parts more), thaw the edamame, and roughly chop the mint and cilantro.

   Time: PT10M

4. Rough‑Chop Peanuts

   Place 1/2 cup roasted salted peanuts in a small bowl and give them a few rough chops with a knife or pulse briefly in a food processor.

   Time: PT2M

5. Make the Creamy Tahini Dressing

   In a separate bowl whisk together extra virgin olive oil, lemon juice, tahini, maple syrup, ground cumin, and chopped ginger. If the dressing is too thick, whisk in water one tablespoon at a time until smooth.

   Time: PT5M

6. Combine Salad Base

   In a large serving bowl combine the baked crispy rice, cucumber rounds, sliced spring onion, edamame, chopped mint, cilantro, and rough‑chopped peanuts. Toss gently to distribute.

   Time: PT5M

7. Dress the Salad

   Drizzle the tahini dressing over the salad, starting with a modest amount. Toss gently until everything is lightly coated. Add more dressing if needed, but avoid drowning the salad.

   Time: PT3M

8. Add Avocado

   Slice the avocado thinly with a butter knife, then gently fold the slices into the salad, being careful not to mash them.

   Time: PT3M

9. Serve

   Transfer the salad to a serving bowl or platter. Garnish with a few extra peanuts and fresh herb leaves if desired. Serve immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Cooked White Rice: cooked quinoa, cooked brown rice
• Instead of Soy Sauce: tamari (gluten‑free)
• Instead of Sesame Oil: peanut oil
• Instead of Chili Oil: sriracha mixed with oil
• Instead of Cucumber: zucchini
• Instead of Spring Onion: chives
• Instead of Shelled Edamame: green peas
• Instead of Fresh Mint Leaves: Vietnamese mint
• Instead of Cilantro (Coriander) Leaves: flat‑leaf parsley
• Instead of Roasted Salted Peanuts: fried shallots, crushed pumpkin seeds
• Instead of Avocado: ripe mango cubes
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Lemon Juice: lime juice
• Instead of Tahini: white miso paste, smooth peanut butter
• Instead of Pure Maple Syrup: agave nectar
• Instead of Ground Cumin: ground coriander
• Instead of Fresh Ginger: ground ginger (1/8 tsp)

Equipment Needed

• Baking Sheet
• Mixing Bowl
• Whisk
• Knife
• Cutting Board
• Fork or Spatula
• Colander/Strainer
• Paper Towel (optional)
• Oven

Critical Steps — Do Not Skip

• Spread the rice in a thin layer before baking to achieve maximum crispiness.
• Whisk the tahini dressing thoroughly to prevent lumps.
• Add avocado at the very end to keep its shape and prevent it from turning mushy.

Chef Tips from the Video

• Day‑old rice dries out slightly, which is perfect for getting that crunchy texture.
• Include the solid bits from the chili oil jar for extra flavor and crunch.
• Use a large bowl so you can toss without crushing the delicate avocado slices.
• If you prefer extra heat, add a pinch of red pepper flakes to the dressing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; keep dressing separate if possible.

Freezer: Not recommended; texture of rice and avocado will degrade.

Room temperature: Can sit out for up to 1 hour during a buffet.

Make-Ahead Tips

• Cook and cool the rice a day ahead; store in the fridge.
• Prepare the tahini dressing up to 12 hours in advance; whisk before using.
• Chop herbs and peanuts ahead of time and keep them in separate containers.

Frequently Asked Questions