Crispy Rice Salad

Ingredients

• 2 cups Jasmine Rice (cooked and cooled)
• 1 tablespoon Low Sodium Soy Sauce (for coating rice and dressing)
• 1 tablespoon Vegetable Oil (or avocado oil, for coating rice)
• 1 tablespoon Sriracha (for coating rice)
• 0.5 teaspoon Sriracha (for dressing)
• 5 teaspoons Sesame Oil (2 tsp for rice, 3 tsp for dressing)
• 0.5 cup Red Bell Pepper (diced)
• 0.5 cup Persian Cucumbers (seedless, diced)
• 0.25 cup Red Onion (diced)
• 0.5 cup Shelled Edamame (thawed if frozen)
• 2 tablespoons Fresh Parsley (chopped)
• 0.5 cup Mayonnaise (regular or light)
• 2 tablespoons Rice Vinegar
• 1 tablespoon Honey
• 2 tablespoons Scallions (diced, for topping)
• 1 tablespoon Toasted Sesame Seeds (for topping)

Instructions

1. Cook Jasmine Rice

   Rinse 1 cup uncooked jasmine rice until water runs clear, then combine with 1 1/4 cups water in a saucepan. Bring to a boil, cover, reduce heat to low and simmer 12‑15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes.

   Time: PT15M

2. Cool the Rice

   Transfer the cooked rice to a large shallow dish and spread it out to cool completely, about 10 minutes.

   Time: PT10M

3. Season the Rice

   In a large bowl combine the cooled rice with 1 tbsp low‑sodium soy sauce, 1 tbsp vegetable (or avocado) oil, 1 tbsp sriracha, and 2 tsp sesame oil. Toss gently until every grain is evenly coated.

   Time: PT5M

4. Bake the Rice

   Line a baking sheet with parchment paper or spray with non‑stick spray. Spread the seasoned rice in an even, thin layer. Bake in a pre‑heated oven at 400°F for 25 minutes, or until the rice is golden and crisp.

   Time: PT25M

   Temperature: 400°F

5. Cool and Break Crispy Rice

   Remove the sheet from the oven and let the rice cool completely (about 10 minutes). Then break the crispy rice into bite‑size pieces and transfer to a mixing bowl.

   Time: PT10M

6. Prep the Vegetables

   Dice 1/2 cup red bell pepper, 1/2 cup Persian cucumbers, 1/4 cup red onion. Thaw and drain 1/2 cup shelled edamame. Roughly chop 2 tbsp fresh parsley. Add all to the bowl with crispy rice.

   Time: PT10M

7. Make the Sesame Dressing

   In a separate small bowl whisk together 0.5 cup mayonnaise, 2 tbsp rice vinegar, 1 tbsp low‑sodium soy sauce, 1 tbsp honey, 3 tsp sesame oil, and 0.5 tsp sriracha until smooth.

   Time: PT5M

8. Combine Salad

   Pour the dressing over the rice and vegetable mixture. Toss gently until everything is evenly coated.

   Time: PT5M

9. Finish and Serve

   Top the salad with 2 tbsp diced scallions and 1 tbsp toasted sesame seeds. Serve immediately or chill for up to 2 hours.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Jasmine Rice: short‑grain rice, basmati rice
• Instead of Low Sodium Soy Sauce: regular soy sauce, tamari
• Instead of Vegetable Oil: canola oil, olive oil
• Instead of Sriracha: chili garlic sauce
• Instead of Sriracha: hot sauce
• Instead of Sesame Oil: toasted sesame oil
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Persian Cucumbers: regular cucumbers
• Instead of Red Onion: white onion
• Instead of Shelled Edamame: green peas
• Instead of Fresh Parsley: cilantro
• Instead of Mayonnaise: vegan mayo
• Instead of Rice Vinegar: apple cider vinegar
• Instead of Honey: maple syrup
• Instead of Scallions: green onions
• Instead of Toasted Sesame Seeds: pumpkin seeds

Equipment Needed

• Saucepan
• Fine Mesh Sieve (optional)
• Mixing Bowl
• Whisk
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Spatula
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Cooking the rice to the correct texture
• Cooling the rice completely before baking
• Baking until the rice is golden and crisp
• Ensuring the dressing emulsifies before tossing

Chef Tips from the Video

• Use day‑old rice for the best crispiness; fresh rice holds more moisture.
• Toast sesame seeds in a dry skillet until fragrant for extra flavor.
• For extra heat, increase sriracha in the dressing to 1 teaspoon.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. The crispy rice may lose some crunch; re‑bake briefly if needed.

Freezer: Not recommended; rice will become soggy after thawing.

Room temperature: Can sit at room temperature for up to 2 hours, but keep chilled for safety.

Make-Ahead Tips

• Cook and cool the rice a day ahead; store in the fridge.
• Bake the crispy rice and keep it in a sealed container; re‑crisp in a hot oven 5 minutes before serving.
• Prepare the dressing and store in a separate jar; whisk together just before tossing.

Frequently Asked Questions