Crispy Rice Salad

Some recipes come together like a happy accident—like this crispy rice salad, born from a fridge clean-out that turned into one of my most requested dishes. I remember scooping leftover brown rice onto a sheet pan one busy weeknight, trying to add a little crunch for dinner. A dash of gochujang here, a splash of sesame oil there—and before I knew it, the whole kitchen smelled like something special.

The crisped-up rice became the base for what’s now a staple in our home: a crispy rice salad layered with tender peas, cool cucumber, creamy avocado, and the zing of lime-tahini dressing. It’s bright, crunchy, creamy, and deeply satisfying—all in one bite. Whether you’re prepping lunches for the week or pulling together a last-minute potluck dish, this salad brings flavor and freshness with ease.

Gather around the table — something delicious is waiting!

Why You’ll Love This Recipe

This crispy rice salad isn’t just easy—it’s a flavor-packed celebration of texture and balance. You’ll love how the warm, spicy rice contrasts with the cool, creamy avocado and the snap of fresh cucumber. It’s refreshing, hearty, and satisfying all at once.

Perfect for meal prep or a quick dinner, this crispy rice salad comes together in under 40 minutes. There’s no complicated cooking—just simple ingredients that shine when combined. Whether you serve it as a light main or a vibrant side, it’s always a hit.

It’s also a fantastic way to use up leftover rice. Instead of tossing it, you’re turning it into the star of your plate. The gochujang adds just enough heat, while the tahini-lime dressing ties everything together with creamy zing.

Even better? This crispy rice salad is fully plant-based, but so satisfying that even meat-lovers go back for seconds. It’s allergy-friendly, gluten-free adaptable, and endlessly customizable to fit your fridge and your cravings.

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Ingredient Overview

This crispy rice salad is bursting with freshness and flavor in every bite. Here’s what you’ll need to bring it to life:

• Brown Rice (cooked and cooled): The base of the salad. Use leftovers for convenience and best crisp factor.

• Gochujang: This Korean chili paste gives the rice its bold, tangy-sweet spice. Start with 2 teaspoons and adjust to taste.

• Sesame Oil & Soy Sauce: Rich, nutty, and savory—these coat the rice for max flavor as it crisps up.

• Steamed Peas: Bright and sweet, they add color and pop to the dish.

• Persian Cucumber: Cool and crunchy, perfect against the warm rice.

• Green Onions: Finely sliced for just the right bite.

• Avocado: Creamy, luscious, and essential for that contrast.

• Mint & Cilantro: Fresh herbs lift the whole salad with brightness and depth.

• Tahini-Lime Dressing: A mix of tahini, lime juice, honey, and soy sauce creates a creamy, tangy drizzle that brings it all together.

Tip for styling: Garnish with extra mint and a lime wedge. The colors pop, and guests love that fresh finish.

Step-by-step Instructions

Step 1: Prep the Rice

Start with 2 cups of cooked, cooled brown rice. Day-old rice works best—it crisps beautifully and gives your crispy rice salad its signature texture.

Step 2: Mix the Sauce

In a bowl, whisk together 2 teaspoons of gochujang, 2 tablespoons of sesame oil, and 2 tablespoons of soy sauce. Add the rice and toss well until every grain is coated in this bold, spicy mix.

Step 3: Crisp the Rice

Preheat your oven to 400°F. Spread the seasoned rice in a thin, even layer on a parchment-lined sheet pan. Bake for 15 to 20 minutes, stirring once or twice.
Tip: Don’t crowd the pan—space helps the rice crisp instead of steam!

Step 4: Steam the Peas

While the rice crisps, steam 1 cup of peas until tender and bright green. Set aside to cool slightly before adding to the salad.

Step 5: Chop the Veggies

Dice 1 avocado, chop 1 Persian cucumber, and thinly slice 3 green onions. Fresh mint and cilantro (about ¼ cup each) add incredible lift to the crispy rice salad.

Step 6: Make the Dressing

In a small bowl, whisk ¼ cup tahini, ¼ cup lime juice, 2 tablespoons soy sauce, 1 tablespoon honey, and ¼ cup water. It will look a little clumpy at first—just keep whisking until it’s smooth and creamy.

Step 7: Toss the Salad

In a large bowl, combine the crisped rice, peas, cucumber, avocado, green onions, and herbs. Drizzle the dressing over the top and toss gently to coat everything in that creamy tang.

Step 8: Serve & Enjoy

Your crispy rice salad is ready! Serve immediately for peak crunch or store in the fridge and enjoy it as a chilled, marinated dish the next day.

Now that your dish is coming together beautifully, let’s explore some pro tips and creative variations!

Pro Tips

For the crispiest results, always start with cold, cooked rice—leftovers from the night before work like a charm. Spreading the grains in a thin, even layer helps them crisp instead of steaming. I like to use a large baking sheet to keep everything spaced out just right.

Don’t skip the turning! Every 5 minutes or so, stir the rice and gently spread it again. This ensures every grain gets a golden kiss of heat. You’ll know it’s ready when you hear that delightful crackle as you stir it.

If you love bold flavor, let the gochujang-sesame oil mixture sit with the rice for 5 minutes before baking. This gives it time to soak in and deepen the flavor base of your crispy rice salad.

Add a pop of color and freshness by garnishing with extra herbs or a wedge of lime. Not only does it look beautiful, but it brightens the whole dish.

Want to pair this with something equally refreshing? Try this cucumber salad recipe—it balances the spice of the crispy rice perfectly and brings even more crunch to your table.

Variations

This crispy rice salad is flexible and forgiving, which makes it perfect for personalization. Swap out brown rice for jasmine or even quinoa—just make sure it’s dry and cooled before crisping it up.

For a more protein-packed version, add crispy tofu or a poached egg right on top. The creamy yolk plays so nicely with the gochujang heat and tahini-lime tang.

Seasonal swaps also work wonders. In cooler months, try roasted sweet potato or butternut squash instead of peas. You can even sprinkle toasted pumpkin seeds for crunch.

Looking for a cozy side to serve with your salad? This easy fall cowboy soup is a hearty, comforting complement that rounds out a satisfying vegetarian meal beautifully.

And if tahini isn’t your thing, a Greek yogurt-lime dressing adds creamy tang with a lighter twist—just as tasty and just as dreamy!

Frequently Asked Questions

Serving Suggestions

This crispy rice salad is versatile enough to shine as both a main or a side. For a light summer meal, serve it chilled with a side of sliced watermelon and mint. On cooler nights, it pairs beautifully with a cozy entrée like this warm and hearty marsala chicken orzo. The creamy textures in both dishes create a balanced, comforting combo.

For gatherings, consider offering it in individual jars or bowls with an extra drizzle of tahini-lime dressing on top—presentation counts! Add a sprinkle of sesame seeds or a curl of cucumber ribbon for a little visual magic. I’ve even served this crispy rice salad alongside grilled skewers and a chilled fruit salad, and it always disappears fast.

It also makes a fantastic potluck option. The textures hold well, and it travels beautifully in a sealed container. Just toss everything together right before serving for peak crunch and flavor.

Conclusion

Whether you’re craving something fresh for lunch, prepping ahead for busy weekdays, or pulling together a vibrant dinner spread, this crispy rice salad fits the bill. It’s bold, nourishing, and just plain fun to eat. The textures are crave-worthy, the dressing adds zing, and it brings color and life to any plate.

Hungry for more ideas like this? Stop by my kitchen and stay a while—there’s always something cooking.

If you give this recipe a try, I’d love for you to tag your creations on Pinterest over on our favorite boards (open in new tab). Sharing your meals builds our sweet little cooking community, one bite at a time.

From my kitchen to yours — happy cooking, friends!