Crispy Rice Cucumber Salad

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This Crispy Rice Cucumber Salad is all about contrast. Cold, crunchy cucumbers, fresh herbs, creamy avocado, and shards of golden crispy rice tossed in a punchy sesame lime dressing. It’s light but satisfying, salty, tangy, and crunchy in all the right ways. Perfect as a side, a lunch bowl, or something you keep picking at straight from the bowl.

Prep Time20

Cook Time10

Total Time30

Course: Lunch, Salad

Cuisine: American

Servings:

Calories: 391kcal

Author: Joanna Cismaru

Ingredients

For the Crispy Rice:

2 cups cooked jasmine rice preferably day-old
2 tablespoons vegetable oil

For the Salad:

2 cucumbers thinly sliced or julienned
1 avocado diced
½ cup fresh herbs mint, cilantro, and basil, chopped
2 green onions thinly sliced
¼ cup roasted peanuts or cashews, chopped
1 red chili thinly sliced (optional, for heat)
1 tablespoon sesame seeds

For the Dressing:

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated ginger
1 clove garlic minced
Juice of ½ lime

US Customary - Metric

Instructions

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Spread the cooked rice evenly in the skillet and press it down gently to form a flat layer. Cook for 5-7 minutes until the bottom is golden and crispy. Flip in sections and cook for another 3-5 minutes.
Transfer to a plate lined with paper towels and let it cool slightly. Break into bite-sized crispy chunks.
In a large bowl, combine the cucumbers, avocado, fresh herbs, green onions, peanuts, red chili (if using), and sesame seeds.
Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, and lime juice in a small bowl until well combined.
Add the crispy rice chunks to the cucumber mixture. Drizzle the dressing over the salad and toss gently to combine.
Serve immediately to enjoy the perfect mix of crispy, crunchy, and fresh flavors. Garnish with extra herbs, sesame seeds, and a squeeze of lime if desired.

Notes

Use day old rice. Fresh rice won’t crisp properly. Cold rice straight from the fridge is what you want here.
Press the rice down. Let it cook undisturbed so it actually gets golden and crunchy instead of just warmed through.
Eat it right away. The crispy rice is best when it’s freshly cooked. Once it sits in the dressing too long, it softens. Still good, just less crunchy.
Adjust the heat. Skip the chili if you’re not into spice, or add more if you are. This salad can handle it.
Make it a meal. Add grilled chicken, shrimp, or tofu if you want something more filling.

Nutrition