Crispy Rice Salad
Crispy sesame rice with cucumber, edamame, avocado, mint, scallions, peanuts, and sesame-ginger dressing — halfway between a salad and a rice bowl.
Overview
Ingredients
Equipment
- Baking sheet
- Large bowl
- Oven
Method
Roast the rice
Heat the oven to 400°F. Toss the chilled rice with the sesame oil and tamari, spread it in one layer, and roast 10 minutes. Stir and roast another 12 to 16 minutes until crisp around the edges. Cool briefly so the rice crisps further.
Prep the vegetables
Combine the cucumber, edamame, scallions, avocado, and mint in a large bowl.
Toss and serve
Add the crispy rice and peanuts and toss with the sesame-ginger dressing just before serving.
Tips
Nutrition
Storage
Frequently asked
Why did my rice not crisp?+
It was too fresh and too wet — day-old refrigerated rice, spread thin, is the reliable route.
Can I fry the rice instead?+
Yes — a hot, oiled pan pressed with the rice works faster than the oven.
Other proteins?+
Crispy baked tofu or a jammy egg on top both belong here.
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