Making a viral crispy rice salad recipe with Chef Alekka

Ingredients

• 3 cups Cooked White Rice (Day‑old, refrigerated)
• 1 tablespoon Soy Sauce (Low‑sodium preferred)
• 1 tablespoon Sesame Oil (Toasted sesame oil for flavor)
• 1 teaspoon Chili Crisp (Momofuku brand or similar)
• 0.5 cup Edamame (shelled) (Cooked and cooled)
• 1 medium Avocado (Diced)
• 0.5 cup Cucumber (Seedless, diced)
• 0.5 cup Red Bell Pepper (Diced)
• 3 stalks Scallions (Sliced, green parts only)
• 2 tablespoons Cashews (Unsalted, roughly chopped)
• 2 tablespoons Fresh Cilantro (Chopped)
• 1 tablespoon Fresh Mint (Chopped, optional)
• 2 tablespoons Tahini (Smooth)
• 1 tablespoon Maple Syrup (Pure grade)
• 1 tablespoon Rice Vinegar (Seasoned)
• 1 teaspoon Additional Chili Crisp (For the dressing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 200°F (93°C) and let it preheat while you prepare the rice.

   Time: PT5M

   Temperature: 200°F

2. Season the Rice

   In a mixing bowl combine the day‑old rice, soy sauce, sesame oil, and 1 teaspoon chili crisp. Toss until every grain is lightly coated.

   Time: PT5M

3. Spread on Baking Sheet

   Line a baking sheet with parchment paper and spread the seasoned rice in an even, thin layer.

   Time: PT3M

4. Bake the Rice

   Place the sheet in the oven. Bake for about 20 minutes, stirring gently every 15 minutes to prevent the edges from burning and to promote even crisping.

   Time: PT20M

   Temperature: 200°F

5. Prep the Veggies & Herbs

   While the rice bakes, dice the avocado, cucumber, red bell pepper, slice the scallions, chop cilantro and mint, and roughly chop the cashews.

   Time: PT10M

6. Make the Tahini Dressing

   In a small bowl whisk together tahini, maple syrup, rice vinegar, 1 teaspoon chili crisp, and a splash of soy sauce if desired. Thin with a tablespoon of water until the dressing is pourable.

   Time: PT5M

7. Combine All Components

   Transfer the crispy rice to a large bowl. Add edamame, avocado, cucumber, red pepper, scallions, cashews, cilantro, and mint. Drizzle the tahini dressing over everything and toss gently until evenly coated.

   Time: PT5M

8. Serve or Store

   Serve the salad immediately, or let it cool and store according to the storage guidelines.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

9g

Carbohydrates

45g

Fat

13g

Fiber

6g

Ingredient Substitutions

• Instead of Cooked White Rice: Cooked quinoa, Cauliflower rice
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Sesame Oil: Olive oil, Avocado oil
• Instead of Chili Crisp: Sriracha, Crushed red pepper flakes with oil
• Instead of Edamame (shelled): Peas, Green beans
• Instead of Avocado: Mango, Cucumber
• Instead of Cucumber: Zucchini
• Instead of Red Bell Pepper: Carrot
• Instead of Scallions: Chives
• Instead of Cashews: Almonds, Peanuts
• Instead of Fresh Cilantro: Parsley
• Instead of Fresh Mint: Basil
• Instead of Tahini: Peanut butter, Almond butter
• Instead of Maple Syrup: Honey, Agave nectar
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Additional Chili Crisp: Sriracha, Red pepper flakes

Equipment Needed

• Mixing Bowl
• Baking Sheet
• Parchment Paper
• Oven
• Spatula or Wooden Spoon
• Whisk
• Gloves (optional)
• Cutting Board
• Chef's Knife

Critical Steps — Do Not Skip

• Use day‑old rice for optimal crisping.
• Coat the rice evenly with soy sauce, sesame oil, and chili crisp before baking.
• Bake at a low temperature (200°F) and stir every 15 minutes to avoid burning.
• Whisk the tahini dressing until smooth and thin to the right consistency.
• Combine the warm crispy rice with fresh vegetables and herbs for the best texture.

Chef Tips from the Video

• Line the baking sheet with parchment paper to prevent sticking and make cleanup easier.
• For extra flavor, toast the cashews lightly in a dry pan before adding.
• A splash of lime juice in the dressing brightens the overall taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Add fresh dressing just before serving.

Freezer: Not recommended; rice loses crispness after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep away from direct sunlight.

Make-Ahead Tips

• Bake the seasoned rice a day ahead and store in a sealed bag; re‑crisp in a hot skillet before assembling.
• Prepare the tahini dressing and keep it refrigerated; whisk again before using.

Frequently Asked Questions