Bright, crunchy, and wildly addictive, this salad turns plain sushi rice into a textural star. It’s an easy weeknight make-ahead that still feels special.
Every bite mixes cool vegetables, nutty sesame, and the satisfying chew of perfectly cooked rice.
If you like inventive crunch in rice-based dishes, think of this as a cross between a chilled grain bowl and a crispy snack. For fans of crunchy rice textures, see how related recipes like crispy rice paper spring rolls transform simple starches into fireworks of crunch.
Why You’ll Love This Crispy Rice Salad
– Light enough for lunch but substantial enough for dinner.
– Fridge-friendly and great for meal prep.
– A playground of textures: creamy edamame, crisp cucumber, soft rice.
– Simple pantry dressing with big flavor.
– Easy to customize for dietary needs.
– Balanced between savory soy and aromatic sesame.
– Perfect served chilled or just-cooked.
The taste is a lively balance of savory soy, toasted sesame, and bright rice vinegar, while the texture alternates between pillowy sushi rice and crisp vegetables. Each forkful offers a contrast that keeps you coming back for one more bite, and the cilantro and green onion lift the flavors into fresh territory.
“I made this on a whim and it disappeared at the barbecue — the crisped rice and edamame are genius. Five stars!” — Emily R., home cook
Key Ingredients for Crispy Rice Salad
Sushi rice
Sushi rice is the foundation: its short, starchy grains become slightly sticky and pillowy, which holds the salad together without getting mushy. Buy a good-quality short-grain rice labeled “sushi” or “calrose” and rinse thoroughly; rinsing removes excess surface starch and prevents clumping. If you substitute long-grain rice, expect a looser, less cohesive salad with a dryer mouthfeel.
Edamame
Shelled edamame adds a creamy, protein-rich bite and pleasant green color. Buy frozen, unsalted edamame for convenience and a fresh snap when blanched briefly. Replacing edamame with chickpeas gives a nuttier, drier texture and changes the salad from Asian-leaning to more Mediterranean.
Sesame oil
Toasted sesame oil delivers deep, toasty aroma with just a touch. Use a dark, toasted sesame oil (not the light cooking kind) and add it sparingly — it’s potent. If you swap in olive oil, you’ll lose the distinctive toasted sesame fragrance and gain a fruitier profile.
Soy sauce & rice vinegar
These two are the umami-and-acidity backbone. Use low-sodium soy if you plan to salt separately; rice vinegar gives a mild, sweet acidity that complements sesame. Substituting apple cider vinegar will work but introduce a fruitier tang and a slightly stronger bite.
Full Ingredient List for Crispy Rice Salad
– 1 cup sushi rice
– 2 cups water
– 1 cucumber, diced
– 1 bell pepper, diced
– 1 carrot, grated
– 1 cup edamame, shelled
– 2 green onions, sliced
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
Step-by-Step Instructions for Crispy Rice Salad
Step 1: Cook the sushi rice
Rinse the sushi rice under cold water until the water runs clear to remove excess surface starch. Bring 2 cups of water to a boil in a pot, add the rice, reduce the heat to low, cover, and simmer for 18–20 minutes until the water is absorbed. Remove from heat and let the rice sit covered for 10 minutes, then fluff with a fork and let it cool to room temperature.
Pro Tip: The rice should look glossy and plump, not sticky enough to form a paste; it should smell slightly sweet and steam gently when you lift the lid.
Step 2: Prep the vegetables
While the rice cools, dice the cucumber and bell pepper, grate the carrot, slice the green onions, and chop the cilantro. If using frozen edamame, briefly blanch it in boiling water for 2–3 minutes, then transfer to ice water to keep the color bright and texture snappy.
Pro Tip: The vegetables should be bright and crisp; the cucumber will shed a tiny bit of water but should remain firm, and the edamame should be vibrant green and springy to the bite.
Step 3: Combine rice and vegetables
In a large bowl, stir the cooled rice with the diced cucumber, bell pepper, grated carrot, shelled edamame, sliced green onions, and chopped cilantro until evenly mixed. Use a wide bowl so ingredients fold in gently rather than getting crushed.
Pro Tip: When mixed, the salad should look colorful and evenly distributed with rice grains separated, not clumped in large sticky masses.
Step 4: Make the dressing
Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil in a small bowl until emulsified. Pour the dressing over the salad and toss gently to coat every grain and vegetable piece.
Pro Tip: The dressing should form a thin sheen on the rice and vegetables; it should smell toasty from the sesame oil and slightly tangy from the vinegar.
Step 5: Season and serve
Season with salt and pepper to taste, keeping in mind soy sauce adds saltiness already. Serve immediately for the freshest crunch, or chill in the refrigerator for an hour to meld the flavors; give it a quick toss before plating.
Pro Tip: If chilling, look for a glossy, slightly tightened texture as flavors come together; the rice will firm up slightly but should not become hard.
Expert Tips for Crispy Rice Salad
– Chill strategy: Cool the rice completely before mixing to avoid soggy veggies from steam.
– Temperature tips: Serve slightly chilled or at room temperature; hot rice will wilt the cucumber and soften textures too quickly.
– Texture troubleshooting: If your salad is gummy, you likely didn’t rinse the rice enough or mixed while the rice was too hot. Rinse again next time and cool thoroughly.
– Equipment tip: Use a wide, shallow bowl and a silicone spatula to fold ingredients; a tight pot or spoon will mash the grains.
– Dressing balance: Taste the dressing before tossing; start with half the soy and add more to avoid over-salting.
– Crunch upgrade: For a contrast, top with quick-fried shallots or store-bought crispy onions; I like to use an air-fryer method for lighter crispness like in this air fryer crispy onions guide.
– Common mistake: Over-salting — remember soy sauce is salty, so add table salt sparingly.
– Make-ahead tip: Store dressing separately if prepping more than a few hours ahead so textures remain distinct.
Storage & Freezing for Crispy Rice Salad
Fridge storage: Store in an airtight container for up to 3 days. Use a shallow container to cool the salad quickly before sealing.
Freezer storage: Assembled salad does not freeze well; rice and vegetables separate and textures degrade. Instead, freeze components separately — cooked rice in sealed bags for up to 2 months and blanched edamame for up to 6 months.
Thawing: Thaw frozen rice in the fridge overnight or reheat gently on the stovetop with a splash of water to steam it back to life.
Reheating: If reheating rice for a warm salad, do it briefly and then add fresh cucumbers and cilantro right before serving to restore crispness.
Variations & Substitutions for Crispy Rice Salad
Spicy sesame version: Add 1 teaspoon chili oil or 1 tablespoon sriracha to the dressing and top with toasted sesame seeds. This gives the salad a warm heat that pairs well with the cooling cucumber.
Mediterranean twist: Swap edamame for chickpeas, use lemon juice instead of rice vinegar, and add chopped mint. The result shifts the dish toward bright, herb-forward Mediterranean flavors.
Crunch boost with fried onions: Sprinkle homemade or store-bought crispy onions on top for extra crunch and umami; for a lighter crisp, use an air-fryer method shown in this air-fryer crispy onions recipe.
Fruit & nut version: Fold in diced apples or pears and a handful of toasted almonds for a sweet, crunchy contrast. Expect a sweeter, more texturally complex salad that works well for brunch.
Frequently Asked Questions About Crispy Rice Salad
Q: Can I use leftover rice for this Crispy Rice Salad?
A: Yes, day-old rice works well so long as it was properly cooled and refrigerated. Leftover rice tends to be firmer and easier to separate into grains, which helps prevent a mushy salad. Rehydrate briefly with a tablespoon of water if it seems dry.
Q: How do I keep the cucumber from making the salad watery?
A: Pat the diced cucumber dry with paper towels after cutting, or salt it lightly and let it sit for 10 minutes, then blot the released water. Use a firmer variety like English cucumber to reduce moisture.
Q: Is this Crispy Rice Salad suitable for meal prep?
A: Absolutely. Store the dressing separately and combine it with the rice and vegetables within a day for best texture. If refrigerating premixed, expect some softening; it will still be flavorful for up to 72 hours.
Q: Can I make this Crispy Rice Salad vegan or gluten-free?
A: It’s naturally vegan if you use a plant-based sweetener and ensure no fish-based sauces are added. For gluten-free, choose tamari or a certified gluten-free soy sauce; regular soy sauce contains wheat.
Q: What protein pairs best with this Crispy Rice Salad?
A: Grilled tofu, sliced grilled chicken, or seared salmon are excellent choices. Tofu provides a plant-based textural match, while salmon or chicken add richness and make the dish heartier.
Final Thoughts on Crispy Rice Salad
Crispy Rice Salad is an effortless, flavorful recipe that balances texture and freshness with pantry-friendly ingredients. If you tried it, please leave a star rating in the recipe card below and pin this salad to Pinterest for later.
Crispy Rice Salad
Ingredients
For the salad
- 1 cup sushi rice Buy good-quality sushi rice and rinse thoroughly.
- 2 cups water For cooking the rice.
- 1 piece cucumber, diced Use a firm variety for best texture.
- 1 piece bell pepper, diced
- 1 piece carrot, grated
- 1 cup edamame, shelled Use frozen, unsalted edamame.
- 2 pieces green onions, sliced
- 1/4 cup fresh cilantro, chopped
For the dressing
- 2 tablespoons soy sauce Use low-sodium soy sauce if desired.
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil Use dark, toasted sesame oil.
- Salt and pepper to taste Keep in mind that soy sauce adds saltiness.
Instructions
Cooking the sushi rice
- Rinse the sushi rice under cold water until the water runs clear to remove excess surface starch.
- Bring 2 cups of water to a boil in a pot, add the rice, reduce the heat to low, cover, and simmer for 18–20 minutes until the water is absorbed.
- Remove from heat and let the rice sit covered for 10 minutes, then fluff with a fork and let it cool to room temperature.
Preparing the vegetables
- While the rice cools, dice the cucumber and bell pepper, grate the carrot, slice the green onions, and chop the cilantro.
- If using frozen edamame, briefly blanch it in boiling water for 2–3 minutes, then transfer to ice water.
Combining rice and vegetables
- In a large bowl, stir the cooled rice with the diced cucumber, bell pepper, grated carrot, shelled edamame, sliced green onions, and chopped cilantro until evenly mixed.
Making the dressing
- Whisk together soy sauce, rice vinegar, and sesame oil in a small bowl until emulsified.
- Pour the dressing over the salad and toss gently.
Seasoning and serving
- Season with salt and pepper to taste and serve immediately or chill in the refrigerator for an hour before serving.
