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Crispy Rice Salad with Ginger-Sesame Dressing

Crispy Rice Salad with Ginger-Sesame Dressing features golden baked rice, fresh vegetables, and a bold sesame ginger vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Salad
Cuisine Asian-Inspired

Ingredients
  

For the Crispy Rice

  • 2 cups cooked jasmine rice cooled
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon sesame oil

For the Salad

  • 3 Persian cucumbers thinly sliced
  • ½ cup cooked shiitake mushrooms thinly sliced
  • 1 cup shelled edamame
  • ½ cup chopped scallions
  • ¼ cup fresh mint
  • 2 avocados diced
  • 1 Fresno pepper sliced or diced

For the Ginger Sesame Vinaigrette

  • 1 bunch scallions thinly sliced
  • 3 inches fresh ginger peeled and grated
  • 4 cloves garlic minced
  • 1 tablespoon toasted sesame oil
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ⅓ cup avocado oil
  • 1 tablespoon sambal

Instructions
 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • In a bowl, toss cooked and cooled jasmine rice with soy sauce and sesame oil.
  • Spread evenly on the baking sheet and bake for 30–40 minutes, tossing halfway through, until golden brown and crispy. Let cool.
  • While rice bakes, slice cucumbers, mushrooms, scallions, Fresno pepper, dice avocados, and chop mint. Add to a large mixing bowl with edamame.
  • In a small bowl or jar, whisk together scallions, ginger, garlic, sesame oil, soy sauce, rice vinegar, avocado oil, and sambal until well combined.
  • Pour dressing over salad ingredients and toss gently to coat.
  • Just before serving, fold in the crispy rice for maximum crunch.
  • Serve immediately for the best texture and flavor.

Notes

  • Add grilled tofu or chicken for extra protein.