Amazing Crispy Rice Salad Recipe
Oh this is a fun one folks. Crispy, crunch, fresh, bright, and just so tasty. Just a delightful combination of textures and flavors, making it the perfect addition to any meal. Whether you’re planning a family barbecue or a light lunch, this crispy rice salad with cucumbers will be sure impress.
Why You’ll Love This Crispy Rice Salad
The magic of this salad lies in its texture. The crunchy rice complements the juicy cucumbers and creamy avocados, creating a satisfying texture contrast.
Not only is it delicious, but it’s also incredibly easy to make. Plus, it’s versatile enough to complement any main course or stand on its own as a light, refreshing meal. While this is perfect all year long, I am picturing you enjoying this on a hot summer day!
Making the crunch. Crispy rice at home.
I have made crispy rice in a few different ways, but making it in the oven is by far the easiest. You will want to start by making your rice by following the package instructions. Once you cook the rice, spread it out onto a parchment lined baking sheet and pour on a tablespoon of oil, then toss it with your hands. Bake that in the preheated 450F oven for about 10-15 minutes until it becomes nice and crispy.
Let it cool and then toss into the crispy rice salad. If you are looking for a quality baking sheet, these are the ones I use at home.
Ingredients You’ll Need
- 2 cups of cooked jasmine rice
- 1 cup of diced cucumbers
- 1/2 cup edamame
- 1/2 cup of sliced green onions
- 3 tablespoons of rice vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of lime juice
- Salt and pepper to taste
Steps to Create the Perfect Crispy Rice Salad
- To make the rice, spread cooked jasmine rice on a baking sheet. Mix it with oil. Bake it in a preheated 450F oven for 15 minutes.
- Mix the Salad: In a large bowl, combine the diced cucumbers, avocado, edamame, and sesame seeds.
- Prepare the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, salt, and pepper.
- Assemble the Salad: Add the crispy rice to the bowl of veggies and pour the dressing over the top. Toss everything together until well combined.
- Serve and Enjoy: Transfer the salad to a serving dish and enjoy the refreshing crunch of this summer masterpiece.
Why This Recipe Works
The combination of crispy rice and fresh cucumbers creates a texture and flavor profile that’s hard to beat. The herbs add a burst of freshness, while the dressing ties everything together with a tangy, savory finish. This crispy rice salad is not only a feast for your taste buds but also a visual treat with its vibrant colors.
Other recipes you will love!
Give this crispy rice salad a try and let us know how it turned out in the comments below. For more summer recipes and culinary inspiration, don’t forget to explore our recipe collection.
Ingredients:
- 2 cups Jasmine Rice, cooked Follow package instructions
- 3 cucumbers, diced 2 cups
- 1 avocado, diced
- 1/2 cup green onions
- 1/2 cup edamame, de-shelled
- 3 tbs low sodium soy sauce
- 3 tbs Rice Wine Vinegar
- 1 tbs sesame oil
Instructions:
- Preheat oven to 450F and prepare a baking sheet with parchment paper. Spread cooked jasmine rice over baking sheet a toss with 1 tbs of olive oil. Bake for 15 minutes or until sides of rice are browning. Remove from oven and allow to cool.
- In a large bowl add in cucumbers, avocado, edemame, and sesame seeds.
- In a small bowl mix together soy sauce, rice wine vinegar, and sesame oil. Pour dressing over cucumber salad.
- Add in the crispy rice and toss! Enjoy!
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