Introduction

This Quick Crispy Rice Salad with Peanut Sesame Dressing offers a delightful mix of textures and bold flavors. Crisp baked rice clusters combine with fresh veggies and a creamy, tangy dressing for a refreshing and satisfying meal. Perfect for a light lunch or an impressive side dish.

A black bowl filled with a colorful salad on a white marbled surface, showing layers of thin cucumber slices on one side, bright orange carrot strips, and shredded purple cabbage scattered throughout. The salad is topped with a generous amount of crunchy textured granola or nut clusters, drizzled with a creamy light brown sauce and sprinkled with white sesame seeds and small green herb pieces. The overall look is fresh and vibrant with contrasting textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked jasmine rice (preferably day-old)
1 tbsp sesame oil
1 tbsp soy sauce or tamari
1 tbsp chili crisp
3 tbsp sesame oil
2 tbsp peanut butter or tahini
2 tbsp soy sauce or tamari
2 tbsp rice vinegar
2 tbsp lime juice
1 tbsp honey
2 tsp chili crisp
1/2 inch piece ginger, grated
Salt and pepper, to taste
3 cups shredded cabbage (mix of green and red)
1 cup sliced cucumber
1 red bell pepper, thinly sliced
1 medium carrot, grated or julienned
1/2 cup chopped sugar snap peas
2 green onions, sliced
Toasted sesame seeds, for garnish

Instructions

Step 1: Preheat your air fryer or oven to 400°F (200°C). Line the air fryer tray, basket, or a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: In a large bowl, combine the day-old cooked jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp. Mix thoroughly until the rice is evenly coated and uniform in color. Spread the mixture in an even, thin layer over the prepared parchment. Keep some rice clusters together for crisp clumps. Bake in the air fryer for 16–18 minutes or in the oven for 40 minutes, until golden brown and crisp.
Step 3: While the rice bakes, prepare the dressing. In a small bowl, whisk together 3 tablespoons sesame oil, 2 tablespoons peanut butter or tahini, 2 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 tablespoon honey, 2 teaspoons chili crisp, and grated ginger. Whisk until smooth and emulsified. Add salt and pepper to taste. Optionally, add a bit more lime juice for brightness.
Step 4: Once the rice is golden and crisp, remove it from the heat and let it cool slightly. Break the crispy rice into small clumps by hand to create more texture throughout the salad.
Step 5: In a large salad bowl, combine shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated or julienned carrot, chopped sugar snap peas, sliced green onions, and the crispy rice pieces. Drizzle the prepared dressing evenly over the top.
Step 6: Toss everything thoroughly to combine. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle generously with toasted sesame seeds for extra flavor and crunch.

Tips & Variations

Use day-old rice for the best crispy texture; fresh rice tends to be too soft and sticky.
Substitute peanut butter with tahini for a different nutty flavor or use almond butter for a milder taste.
Adjust chili crisp quantity to control the heat level, or omit for a milder salad.
Add fresh herbs like cilantro or mint for additional brightness.
Try roasting the vegetables for a warm variation instead of using raw veggies.

Storage

Store the crispy rice and dressing separately in airtight containers in the refrigerator for up to 3 days. Keep the chopped vegetables refrigerated as well. Assemble the salad just before serving to maintain crispness. If needed, reheat the crispy rice gently in a toaster oven or skillet to restore crunch.

How to Serve

The image shows a dark bowl filled with a colorful rice salad. The base layer is brown cooked rice mixed with sauce, making it moist and shiny. Scattered through the rice are slices of bright green cucumber, thin strips of red bell pepper, and pieces of purple cabbage, adding vibrant color and a crunchy texture. On top, small white sesame seeds are sprinkled for contrast. A gold fork is lifting a bite-sized portion of this mixture, held by a woman's hand, showing a close view of the mixed ingredients. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice is too moist and soft, making it difficult to achieve a crispy texture. It’s best to use chilled, day-old rice for baking to get those crunchy rice clusters.

Is there a vegan option for the dressing?

Yes, simply use a plant-based sweetener instead of honey, like maple syrup or agave nectar, to keep the dressing vegan-friendly without changing the flavor much.