This Crispy Rice Salad with cucumber has oven-baked chili sesame rice, crispy shredded tofu, cool cucumber, edamame, avocado, and a creamy sweet chili dressing. It is crunchy, fresh, and filling enough for lunch or dinner, with no deep frying needed.
Jump to:
The Secret to a Great Crispy Rice Salad
The best crispy rice salads are all about contrast: crunchy rice, cool cucumber, creamy dressing, and plenty of texture in every bite. After testing different versions, the combination of crispy shredded tofu, edamame, avocado, and sweet chili dressing makes this one filling enough for lunch or dinner while still feeling fresh.
The rice and tofu bake in the oven at the same time, so you get that crispy, golden texture without deep frying or a lot of extra effort. It’s the kind of salad people make once and immediately start thinking about making again, especially if you’re someone who loves crunchy, texture-packed meals.
Instructions
Follow along with this step-by-step guide to make your Crispy Rice Salad. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Spread the seasoned rice onto a baking tray in a thin layer so it can crisp up evenly in the oven.
Step Two: Prepare the shredded tofu on a separate bowl and pan fry until golden and crispy.
Step Three: Whisk together the sweet chili dressing until smooth and creamy, adding a little water if needed to loosen it.
Step Four: Combine the cucumber, edamame, green onions, and avocado in a large bowl.
Step Five: Add the crispy rice and tofu, then toss everything with the dressing just before serving to keep the texture crunchy.
Storage
Store the crispy rice, crispy tofu, salad, and dressing in separate airtight containers in the refrigerator for up to 3 days. For the best texture, assemble individual portions just before serving. If needed, re-crisp the rice and tofu in the oven or air fryer before adding them to the salad.
Expert Tips
Let the baked rice cool for 5 minutes before adding it to the salad. It continues to crisp up slightly as it cools, giving you better crunch without overbaking.
FAQ
The rice has likely baked for too long. Remove it once it is golden and crisp around the edges, as it will continue to firm up slightly while cooling.
Yes, but cooled rice works best because excess moisture has evaporated, helping it crisp more evenly in the oven.
Yes. Spread the rice in a thin layer and cook until golden and crisp, shaking or stirring occasionally for even browning.
Serving Suggestions and More Recipes
Serve with extra lime wedges, sriracha, or a sprinkle of chopped peanuts for added flavor and crunch. For a more substantial meal, pair it with a side of Sticky Orange Tofu or Air Fryer Tofu.
If you enjoy crunchy, texture-packed salads, try my Brown Rice Salad, Chickpea, Roast Pumpkin & Walnut Salad, or Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous. They all work well as make-ahead lunches and have the same balance of hearty ingredients and fresh vegetables.
Crispy Rice Salad Recipe
Ingredients
Crispy Rice
- 2½ cups cooked jasmine rice cooled (450 g)
- 1 tbsp soy sauce 15 ml
- 1 tbsp sesame oil 15 ml
- 1–2 tsp chili paste such as sambal oelek or gochujang (5–10 g)
Crispy Shredded Tofu
- 14 oz firm or extra-firm tofu 400 g
- 1 tbsp soy sauce 15 ml
- 1 tbsp olive oil or avocado oil, 15 ml
- 1 tbsp cornstarch optional (8 g)
- ½ tsp garlic powder 1.5 g
- ½ tsp onion powder 1.5 g
- ½ tsp smoked paprika 1 g
- ¼ tsp salt 1.5 g
- Black pepper to taste
Sweet Chili Creamy Dressing
- ¼ cup unsweetened soy yogurt 60 g
- ¼ cup mayonnaise vegan if needed (60 g)
- 3 tbsp sweet chili sauce 45 ml
- 1–2 tsp fresh lime juice 5–10 ml
- ½ tsp smoked paprika 1 g
- 1–2 tsp sriracha optional (5–10 ml)
- 1–2 tbsp water as needed to thin (15–30 ml)
Salad
- 2 Persian cucumbers thinly sliced (200 g) or 1 large English cucumber
- 1 cup shelled edamame 150 g
- 3 green onions thinly sliced (30 g)
- 1 avocado diced (200 g)
- 1–2 tbsp chopped peanuts optional (8–16 g)
- 1–2 tsp sesame seeds for serving (3–6 g)
Instructions
- Preheat the oven to 400°F (200°C).
- Add the rice to a parchment-lined baking sheet. Drizzle with the soy sauce, sesame oil, and chili paste. Toss until evenly coated, then spread into a thin layer.
- Pat the tofu dry and grate or crumble it onto a second baking sheet. Drizzle with the soy sauce and oil, then sprinkle with the cornstarch (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat and spread into an even layer.
- Bake both trays, tossing halfway through, until golden and crispy. Use separate trays to avoid overcrowding and help everything crisp evenly.
- Meanwhile, whisk together the soy yogurt, mayonnaise, sweet chili sauce, lime juice, smoked paprika, and sriracha (if using). Add a splash of water until the dressing reaches a pourable consistency.
- Add the cucumber, edamame, green onions, and avocado to a large bowl.
- Add the crispy rice and crispy tofu. Pour over the dressing and toss gently to combine.
- Top with sesame seeds, chopped peanuts, and extra sriracha if desired. Serve immediately.
Notes
- Microwaveable jasmine rice pouches work well if you don’t have leftover rice.
- Let the rice cool completely before baking for the best texture.
- Dry the tofu thoroughly before shredding to help it crisp.
- Start with 1 teaspoon of chili paste for a milder salad.
- Store the rice, tofu, salad, and dressing separately if making ahead.
- Slice the cucumber just before serving to keep it crisp.
- Best enjoyed fresh while the rice and tofu are still crunchy.
Leave a Reply