Get ready to meet your new salad obsession! This vegan crispy rice salad is making waves on social media, and it’s easy to see why – think poke bowl vibes but totally plant-based, loaded with fresh, vibrant flavours, and, of course, those ultra-satisfying crispy rice bites! Each forkful, or spoonful, has the perfect balance of crunch, freshness, and just the right amount of zing. Plus, it’s packed with nutrients, making it the ultimate feel-good meal that’s as nutritious as it is delicious.
Whether you’re meal-prepping for the week or looking to wow at your next lunch, this salad has you covered. And trust me, with each bite better than the last, it’s no wonder people can’t stop posting it. Give it a try and join the crispy rice salad fan club – it’s about to become your go-to bowl!
How do I make the rice crispy?
To get perfectly crispy rice, start by cooking your rice as usual (or use a pre-cooked packet rice like I do) then let it cool and dry slightly. Spread it in an even layer on a baking tray with chilli oil and tamari which will help crisp it up when it’s cooking in the oven. I usually also like to flip the tray around half-way in the oven and use my fork to move the rice around for an even crisp cook.
What’s the best rice for crispy rice salad?
There is really no right answer for this one. However, I’ve found that long grain rice or basmati rice works best to get that crisp texture. However, you can also use jasmine or standard short grain rice if that’s what you have on hand. If you’re also looking for a fun and healthier alternative, you could try brown basmati rice, wild rice or black rice too! I would personally avoid something like a sushi rice or arborio rice because these can be quite sticky and gluey.
What kitchen tools do I need to make this crispy rice salad?
Here is a list of what you’ll need to get started on making your very own crispy rice salad:
- Baking paper – to prevent sticking on your oven tray
- Baking tray – for crisping the rice in the oven
- Fork – for flipping and mixing around the rice on the tray
- Mixing bowls – for preparing veggies and mixing the dressing
- Measuring cups and spoons – for measuring the correct dressing and salad ingredients out
- Small whisk or fork – for whisking the dressing ingredients
- Serving bowl or plates – to assemble and serve the salad
- Salad servers – to mix and then serve the salad
- Chopping board and knife – to chop vegetables and garnishes
Can I make this salad gluten-free?
Yes! Just make sure any sauces or dressings used are gluten-free, especially soy sauce, which can be substituted with tamari or coconut aminos for a similar flavour – which is it what I have used in this recipe.
What’s a good protein to add?
This vegan crispy rice salad contains edamame beans which is a great plant-based source of protein, as well as tahini which I have included in the dressing. However, for more added protein, try pan-fried tofu, tempeh or chickpeas for a boost of plant-based goodness. They blend well with the flavours and keep the salad filling and balanced.
Crispy Rice Salad
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This plant-based Crispy Rice Salad is a fresh, flavourful twist on a poke bowl, loaded with crunchy textures and vibrant veggies. Each bite is packed with nourishing ingredients and a satisfying crispiness that makes it totally crave-worthy!
Ingredients
250 grams Packet Cooked Basmati Rice
1/3 cup Edamame Beans, cooked
1 cup Cucumber
1 Spring Onion
4 Radishes
1 tsp Tamari Sauce
2 tsp Chilli Oil
1 tbsp Sesame Seeds
1 Large Avocado
2 tbsp Fresh Mint Leaves
- Miso Tahini Dressing
2 tbsp White Miso
1 tbsp Tahini or Sesame Paste
1 tbsp Tamari
1/2 tbsp Rice Wine Vinegar
1 tsp Maple Syrup
1/2 tsp Siracha
1 tsp Fresh Minced Ginger
1 tsp Peanut Butter (optional)
2 tbsp Water, to mix
1 tsp Toasted Sesame Oil
Directions
- Pre-heat oven to 200 degrees celsius. Place cooked rice onto a baking tray on baking paper. Spread thinly and evenly. Add tamari and chilli oil. Evenly coat. Place rice into bake, flipping around the tray halfway and using your fork to move around the rice to prevent burning on one side. Bake for about 30 minutes or until crispy.
- Prepare your dressing by whisking all ingredients together. Set aside.
- Prepare your vegetables by cubing the cucumber, thinly slicing the radishes, slicing the spring onion and roughly chopping mint. Ensure you have cooked and drained edamame beans. Open avocado and cube.
- Once the rice is cooked, remove from the oven. Assemble the salad in a large mixing bowl or serving plate, including the crispy rice. Pour over dressing and sprinkle with sesame seeds. Using salad servers, mix the dressing through the salad. Serve immediately.
