Crispy Rice Salad with Lemon Tahini Dressing

Crispy Rice Salad is not your average side dish—it’s a bold, texture-packed flavor bomb that brings crunch, creaminess, and fresh zest to your table. With crispy oven-baked jasmine rice, cool cucumbers, creamy avocado, and a zippy lemon tahini dressing, every forkful is a mini adventure. I first made this salad after spotting a viral version online—and let’s just say, I haven’t looked back. It’s the perfect way to turn leftover rice into something crave-worthy and completely addictive. You’ll find yourself making it for lunch, dinner, and maybe even breakfast.

Why You’ll Love This Crispy Rice Salad

This Crispy Rice Salad is about to become your new go-to recipe—and here’s why:

• Big Texture, Bigger Flavor: Crispy, chewy, crunchy, creamy—it’s all here.
• Easy to Make at Home: The rice crisps up in the oven—no frying mess!
• Naturally Gluten-Free and Vegan: No hard-to-find ingredients, just pantry staples.
• Perfect as a Meal or Side: Serve it solo or with your favorite protein.

The Story Behind Crispy Rice Salad

You might be wondering where this unique dish comes from. Here are a few fun facts that inspired its creation:

• Versions of crispy rice dishes show up in Thai (Nam Khao) and Persian cuisine.
• The idea of toasting or frying day-old rice is a genius way to reduce food waste.
• Modern food bloggers have made it viral, especially paired with tahini or Asian-fusion dressings.
• It’s a fantastic fridge-clean-out recipe that feels fancy but is super simple.

Key Ingredients in Crispy Rice Salad

Let’s break down the essential elements that bring this salad to life:

• Cooked Jasmine Rice: The base gets crispy in the oven for a golden crunch.
• Chili Crisp & Sesame Oil: Add a smoky-spicy kick and fragrant depth to the rice.
• Dried Onion & Garlic: Create extra texture and boost the savory flavor.
• Fresh Mint & Green Onions: Bring light, herby brightness to balance the richness.
• Persian Cucumbers & Edamame: Add juicy crunch and protein-packed substance.
• Avocados & Salted Peanuts: Creamy meets nutty for the ultimate salad balance.
• Lemon Tahini Dressing: A bold, garlicky, citrusy finish that ties it all together.

How to Make Crispy Rice Salad

1. Cook and Cool the Rice: Use 2 cups of jasmine rice, cooked and cooled completely. Cold rice crisps better in the oven.
2. Preheat and Prep: Heat your oven to 400°F and line a baking sheet with parchment paper.
3. Toss the Rice: In a bowl, mix cooled rice with sesame oil, soy sauce, and chili crisp. Spread it on the baking sheet.
4. Bake Until Crispy: Bake the rice for 30–40 minutes, tossing halfway. It should be golden and crunchy.
5. Mix the Spice Blend: While the rice bakes, combine dried onion, garlic, paprika, red pepper flakes, chili powder, sea salt, and olive oil. You can drizzle this over the crispy rice once it’s done for an extra kick.
6. Chop the Salad Ingredients: Slice cucumbers and green onions, chop mint and avocado, and toss in edamame and peanuts. Add to a large salad bowl.
7. Whisk the Dressing: In a separate bowl, whisk olive oil, lemon juice, tahini, maple syrup, mashed garlic, cumin, salt, and pepper. Taste and adjust.
8. Assemble and Toss: Pour the dressing over the salad ingredients and toss gently. Add the crispy rice last and mix again. Serve immediately!

Crispy Rice Salad Tips and Twists

Want to make your Crispy Rice Salad even more amazing? Try these:

Top 5 Tips:

• Use day-old rice for best crispiness—fresh rice will steam, not crisp.
• Don’t skip the parchment paper—it helps the rice cook evenly.
• Let the rice cool after baking before mixing into the salad to keep it crunchy.
• Add the dressing just before serving to preserve texture.
• Chop ingredients small for easy bites and better flavor distribution.

3 Fun Variations:

• Add Protein: Toss in grilled chicken or tofu.
• Make It Spicier: Add extra chili crisp or a splash of sriracha to the dressing.
• Swap Herbs: Use Thai basil or cilantro instead of mint.

Storage, Reheating, and Make-Ahead Tips

• Storage: Keep leftover salad (without crispy rice) in an airtight container for up to 2 days. Store crispy rice separately.
• Reheating: Re-crisp rice in a hot skillet with a drizzle of oil for 3–4 minutes.
• Make-Ahead: Prep all components separately and assemble just before serving to keep the rice crispy and avocado fresh.

What to Serve with Crispy Rice Salad

This salad pairs beautifully with a wide range of dishes. Try it with:

• Grilled Chicken Wraps: A hearty handheld that complements the salad’s freshness.
• Simple Avocado Toast with Egg: Double the avocado love—perfect for brunch.
• Slow Cooker Tuscan Chicken Meatballs: Pair this warm, saucy dish with the chilled salad for contrast.
• Sparkling Lemon Water or Green Iced Tea: Light and bright drinks that match the salad’s zing.

Frequently Asked Questions

Can I use brown rice?
Yes, just make sure it’s cooked and cooled. It may take a bit longer to crisp.

Can I make this gluten-free?
Absolutely—use tamari or coconut aminos instead of soy sauce.

What can I substitute for tahini?
Try sunflower seed butter or plain Greek yogurt for a different texture.

Is chili crisp very spicy?
It depends on the brand—start small and adjust to taste.

Can I make it ahead for a party?
Yes! Prep the salad and dressing a few hours ahead. Add the rice just before serving.

Enjoy Your Crispy Rice Salad

There’s something so satisfying about this Crispy Rice Salad—it’s vibrant, nourishing, and packed with textures that just work. Whether you serve it as a light meal or a bold side, it’s bound to steal the show. The combo of smoky chili crisp rice, fresh herbs, creamy avocado, and that zesty lemon tahini dressing is pure magic. Try it once, and it just might become your signature dish!

Explore More Recipes You’ll Love

Ready to keep the flavor party going? Here are some dishes that pair perfectly with this salad:

• Quick Cheddar Ranch Crack Dip: A creamy, crave-worthy starter to pair with your salad.
• Grilled Chicken Wraps: Add your salad inside the wrap for a fresh, crunchy filling.
• Avocado Toast with Egg: A classic combo—avocado from the salad meets breakfast favorite.
• Roasted Broccoli and Carrots: A warm, earthy side to balance the cool salad.