Introduction

This Quick Crispy Rice Salad with Peanut Sesame Dressing is a delightful mix of textures and flavors, combining crunchy rice clusters with fresh vegetables and a tangy, nutty dressing. It’s perfect for a light lunch or a vibrant side dish that comes together in no time.

The image shows a black bowl filled with a colorful layered salad. The base layer has cooked brown grains with a textured, slightly crispy look. On top of this are slices of green cucumber scattered around the edges. Mixed in are bright purple cabbage pieces and thin red bell pepper strips adding vibrant color. Small pieces of green herbs, likely cilantro, are sprinkled throughout. A creamy, light brown dressing is drizzled unevenly over the top, with white sesame seeds sprinkled on the surface, adding texture and contrast. The bowl is set on a white marbled surface with a blurred background including part of a lemon and a glass jar with a light brown ingredient. 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 (for dressing)
2 tbsp peanut butter or tahini
2 tbsp soy sauce or tamari (for dressing)
2 tbsp rice vinegar
2 tbsp lime juice
1 tbsp honey
2 tsp chili crisp (for dressing)
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 tray, basket, or baking sheet with parchment paper to prevent sticking.
Step 2: In a bowl, mix the cooked jasmine rice with 1 tbsp sesame oil, 1 tbsp soy sauce or tamari, and 1 tbsp chili crisp until evenly coated. Spread the rice in a thin, even layer over the parchment, keeping some clusters together for extra crispy clumps.
Step 3: Bake the rice until golden brown and crisp. In an air fryer, this takes about 16–18 minutes; in an oven, about 40 minutes.
Step 4: While the rice is baking, whisk together 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, grated ginger, and salt and pepper in a small bowl until smooth and emulsified. Adjust lime juice for brightness if desired.
Step 5: Remove the crispy rice from heat and let it cool slightly. Break it into small clumps for texture.
Step 6: In a large bowl, combine the shredded cabbage, sliced cucumber, red bell pepper, grated carrot, chopped sugar snap peas, and sliced green onions.
Step 7: Add the crispy rice pieces to the vegetables, pour the dressing evenly over the salad, and toss everything together until well combined.
Step 8: Taste and adjust seasoning as needed. Garnish with toasted sesame seeds before serving.

Tips & Variations

Use day-old rice for the best texture and to help the rice crisp up evenly.
Swap peanut butter with tahini for a different but equally creamy flavor.
Add fresh herbs like cilantro or mint to brighten the salad.
For extra protein, toss in grilled chicken, tofu, or edamame.
If you prefer less heat, reduce or omit the chili crisp.

Storage

Store the salad and crispy rice separately in airtight containers in the refrigerator. The crispy rice can stay crunchy for up to 2 days when kept separate. Dress and toss just before serving to maintain texture. Reheat crispy rice briefly in an oven or air fryer to refresh its crunch.

How to Serve

A close-up shows a black bowl filled with a colorful mix of cooked brown rice, bright green sliced cucumber, thin strips of red bell pepper, and vibrant purple cabbage pieces, topped with sesame seeds scattered across the ingredients. A gold fork lifts a spoonful of the textured rice and vegetables, showing the combination of each element with a shiny, slightly saucy coating. The bowl sits on a white marbled textured surface in soft light. 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 tends to be too moist and sticky to crisp properly. For best results, use day-old rice that has been refrigerated so it’s drier and firmer.

Is there a substitute for chili crisp?

You can substitute chili crisp with a small amount of chili flakes or sriracha for heat. Adjust quantity to taste, keeping in mind it alters the texture and flavor slightly.