Crispy Rice Salad with All the Crunchy Things

25 minsPrep Time
15 minsCook Time

40 minsTotal Time


Crispy Rice Salad with All the Crunchy Things

  • 2 Cups Cooked Rice
  • 1 Tbsp Neutral Tasting Oil Such as avocado oil
  • 2 Tsp Rice Vinegar
  • 1 Tsp Soy Sauce
  • 2 Tsp Sesame Oil
  • 2 Tbsp Nori Furikake or substitute with toasted sesame seeds and crushed nori
  • 4 Stalks Celery Trimmed, peeled, and cut into 3" batons, about 1/4" thick
  • 2 Persian Cucumbers Cut into 1" pieces and lightly salted
  • 1 Clove Garlic Grated on a microplane or minced fine
  • Juice of 1 Lime Freshly squeezed
  • 1 Tbsp Sesame oil
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Maple Syrup
  • 1/4 Tsp Togorashi Or substitute with your favorite chili flakes (plus more for serving)
  • 1 Ripe Avocado Lightly mashed
  • 1/2 Head Iceberg Lettuce Cut into 2" wedges
  • 1 Stalk Scallion Trimmed, white and green parts finely sliced on the bias
  • Kewpie Mayonnaise

  • Kosher Salt and Freshly Ground Black Pepper


In a small bowl, whisk together the rice vinegar, soy sauce, 2 teaspoons sesame oil and nori furikake.


Toss the celery with half of the sauce (save the rest for the rice.) Place the seasoned celery in the refrigerator for 15 minutes and allow flavors to meld.

Meanwhile, prepare the rice: Season the rice with a pinch of salt and the remaining sauce. Heat avocado oil over medium-high heat. Swirl pan to coat. Add the seasoned

rice, spreading it in one thin, even layer. Let cook, undisturbed, until crispy and slightly golden in spots, 4-5 minutes. Transfer the rice to your cutting board, crispy side up, and allow to cool slightly. Cut or tear into irregular bite-sized pieces.

Build your dressing: In a medium bowl, add maple syrup, lime juice, garlic, togorashi and remaining sesame oil. Whisk to combine. Check for seasoning. Toss the seasoned cucumbers in the dressing.

Build the plate: Add the smashed avocado to the bottom of the plate. Layer on the wedges of the iceberg. Drizzle half of the dressing. Season with salt and pepper. Spoon the cucumber and the celery on top. Add the crispy rice. Drizzle with the remaining dressing. Finish with some kewpie mayonnaise and scallions, and togorashi if desired. Enjoy immediately; the salad is good at room temperature, but even better when the rice is still a little warm!

One of the most common leftovers people have in their fridge is rice- whether it be extra from a dish you made the night before, or from a large takeout order. I love to use leftover cooked rice in this way—it’s light and satisfying and is jam-packed with flavor
and a ton of texture.

Two quick tips: I love to season heavier ingredients in a salad differently and separately, in this case, the celery and the cucumbers. It turns the seemingly simple into maximum flavor bombs. Second: We love celery, cucumbers and lettuce over here, but feel free to experiment with what you have in the kitchen - like cooked green beans, shaved cabbage or bell peppers and carrots. This recipe allows a ton of flexibility with your base