This crispy rice salad with cucumbers is a play of crunchy veggies and a bright, spicy dressing that surprises with every bite.
The house was quiet, save for the gentle whir of the refrigerator. Through the windows, the late afternoon sun spilled golden light across the floor, warming the house in a way that made you feel a little drowsy. It was a fleeting moment of calm—the kind where you can hear yourself think, and the chaos of parenting two young kids briefly melts away.
I found myself scrolling aimlessly on my phone when a TikTok video stopped me in my tracks. It was one of those crispy rice recipes, the kind where the sound of sizzling rice makes you lean in closer to the screen. Normally, rice isn’t something I get excited about, but this was different.
I couldn’t help but think of our favorite neighborhood Vietnamese restaurant. It’s one of those places that feels like a family secret—a tiny spot tucked between larger, shinier restaurants. The koi fish swimming near the entrance are massive, bigger than my three-year-old, and endlessly fascinating to the both of my kids. We visit often enough that the servers greet us with familiar smiles.
There, the kids always reach for the crispy spring rolls with both hands, and I can’t resist their huge bowls of pho. I pile oodles of fresh vegetables, sprouts, sriracha, and chili oil into my bowl, the perfect combination of fresh, crunchy, umami, and spicy. I decided to recreate that magic in my kitchen, in salad form.
Where Comfort Meets Crunch
This salad combines everything I love in life—crispy, crunchy rice, fresh veggies, and an aromatic, spicy sauce that tastes like the best Vietnamese takeout.
It was completely different from my usual Middle Eastern fare, but the idea of merging my love for bold, vibrant flavors with a new technique had me feeling inspired.
I whisked together a bold and flavorful dressing, with just the right touch of sweetness. The vibrancy of the dressing had me excited to toss it over the crisp cucumbers and scallions, all waiting to be folded with the golden, crispy rice.
The house filled with the warmth of spices and the comforting scent of sesame oil. The kids wandered in from their play time, drawn by the smell. I knew they were curious, but I hesitated for a moment. The salad was a tad bit spicy, and I wasn’t sure if their young taste buds would be ready for it. I could already imagine their little faces scrunching up in protest if they took a bite.
So, I kept a few simple bowls of plain rice and sliced cucumber nearby, just in case they wanted something milder to balance things out. The kids happily dug into their own versions, spooning the rice and cucumbers into their bowls, while I savored the flavors of the salad—rich, spicy, and comforting.
And so the quiet moments were filled with small laughter as we all found our way to a new favorite, no matter how simple or bold the flavors were.
That’s the magic of this nice and easy salad recipe. It’s a little nostalgic, a little experimental, but wholly satisfying. I hope you love this crispy rice salad recipe as much as our family did, and that it becomes a cherished part of your family’s story, just as it has for ours.
Ingredients
For the crispy rice
Cooked Jasmine Rice - I like to use cooked white rice for creating our crispy base, but you can also use brown rice if it's what you have on hand.
For the cucumber salad
Persian cucumbers - crisp and refreshing base for the salad.
Scallions - thinly sliced for a mild onion flavor and a pop of freshness in every bite
Toasted Sesame Seeds - adds both texture and a roasted depth to the dish.
Dried Fried Shallots - provide an additional layer of texture and rich flavor.
Mint Leaves - gives a cooling contrast to the spicy and savory elements.
Cilantro Leaves - brings a fresh contrast to the crispy rice.
Peanuts - gives that satisfying crunch and a nutty, toasty flavor.
For the dressing
Gochujang - a fermented Korean chili paste that gives that spicy and umami-packed flavor. I use this gluten-free gochujang paste.
Rice Vinegar - adds a clean, tangy flavor that cuts through the richness of the dish.
Soy Sauce - this enhances the dressing's savory notes.
Honey - a touch of sweetness that balances the tang and spice perfectly.
Sesame Oil - ties the dressing together with a nutty finish.
Chili Oil (optional) - for those who like heat, this adds a spicy kick to the salad.
See the recipe card for exact quantities.
Step-By-Step Instructions
If you’re looking to shake up your salad routine, this dish offers a vibrant and crunchy option that’s full of flavor. With its perfect mix of fresh cucumbers, crispy rice, and a savory-sweet dressing, this bowl recipe is as satisfying as it is simple to make. Here’s how to make this easy recipe:
Preheat the Oven
Set your oven to the broil setting to prepare for crisping the rice.
Make the Crispy Rice
For that nice and crispy rice, put the rice on a baking sheet, I use Jasmine rice for this recipe. Spread the rice evenly and drizzle with oil. Place the baking sheet under the broiler for 5-10 minutes, stirring occasionally.
Watch closely to prevent burning. Once golden and crispy, remove it from the oven and set it aside to let it cool completely.
Prepare the Cucumbers
Slice the cucumbers thinly. Salt them, then allow them to drain for 30 minutes to remove excess moisture.
Prepare the Dressing
In a large bowl, whisk together the gochujang, rice vinegar, soy sauce, honey, and sesame oil until smooth and well-combined. Slice your shallots and scallions into thin slices.
Combine the Ingredients
Toss the salted cucumbers with the dressing, scallions, and sesame seeds into the bowl.
Add the Crispy Rice
Slowly pour the dressing on top of your crispy rice in the bowl. Fold the perfectly crispy rice into the cucumber mixture, adding half of the fried shallots for extra crunch and flavor.
Serve and Enjoy
Top with the remaining fried shallots for garnish and serve immediately.
Note
Reserve the frying oil for future use! It carries a savory flavor that can enhance other dishes. By broiling the rice, you achieve a crispy texture without the extra oil needed for frying, but keep an eye on it to prevent burning.
Storage
This salad is best enjoyed fresh, but if you have leftovers, store the ingredients separately to keep everything crisp. The dressing can be kept in an airtight container for up to 4 days, and I find it actually tastes even better the next day!
Store the cucumbers and herbs in their own container to preserve their crunch, and add the crispy rice just before serving to keep it from getting soggy. Just don’t dress the salad until you’re ready to eat—nothing beats that fresh, crunchy bite!
Top Tips
Add the Rice Last – I’ve learned from experience that it’s best to add it just before serving, or else it loses its satisfying crunch.
Store Separately for Freshness – To keep everything crisp, I recommend storing the ingredients separately. I always keep the dressing in a sealed container in the fridge, and I find it stays fresh for about 4 days—perfect for meal prepping!
What to Serve With Cucumber Rice Salad
I love this recipe with its fun crunch and tangy dressing which always makes me think of those evenings when the whole family gathers around the table. The flavors always remind me of the bustling energy of family meals, where the table is filled with a mix of dishes, chatter, and laughter.
This crispy rice salad is a versatile dish that pairs beautifully with a variety of meals. For a light and refreshing option, serve it with Tofu Spring Rolls With Apple. The crisp veggies and tart apple slices harmonize perfectly with the salad’s tangy crunch, making it a great choice for warm days.
If you’re craving something bolder, try it with Lime, Chili, and Ginger Broccoli. The bright, punchy flavors of the broccoli echo the salad’s spicy notes, creating a vibrant, energizing pairing.
For a heartier meal, consider Pan-Fried Duck Breast with Berry Apple Compote. The richness of the duck contrasts beautifully with the salad’s fresh crunch, while the fruity compote adds a delightful sweetness. Another option is Sockeye Salmon with Mustard, Honey, and Wild Herbs. The salmon’s earthy herbs and light glaze complement the salad’s crispy, character.
Finally, for something comforting and cozy, serve the salad alongside an Authentic Russian Vegetarian Vareniki. These soft dumplings balance the crisp texture of the salad, offering a warm, satisfying combination for quieter nights.
No matter what you pair it with, this crispy cucumber rice salad brings a little crunch, a little spice, and a lot of flavor to your table, transforming any meal into something special.
Recipe
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Cucumber Crispy Rice Salad
Ingredients
- 2 cups Jasmine rice cooked
- 3 Persian cucumbers
- 1 tablespoon gochujang
- 2 tablespoon soy sauce
- 1 ½ tablespoon honey
- 1 ½ tablespoon sesame oil
- 2 scallions thinly slice
- 1 tablespoon toasted sesame seeds
- ¼ dried fried shallots
- ½ cup mint leaves chiffonaded
- ½ cup cilantro leaves whole
- ½ cup peanuts toasted and chopped
- chili oil optional
Instructions
- Preheat your oven to the broil setting.
- Spread 2 cups of cooked Jasmine rice in a thin, even layer on a baking sheet.
- Drizzle the rice with oil, ensuring it's lightly coated.
- Place the baking sheet under the broiler and cook for 5–10 minutes, stirring occasionally, until the rice is crispy and golden brown.
- Keep a close watch to prevent burning. Once done, remove the baking sheet from the oven and let the rice cool completely.
- Thinly slice 3 Persian cucumbers. Sprinkle the slices with salt and let them drain in a colander for 30 minutes to remove excess moisture.
- In a large bowl, whisk together the gochujang, rice vinegar, soy sauce, honey, and sesame oil until smooth and well combined.
- Toss the drained cucumbers with the prepared dressing. Add the sliced scallions and toasted sesame seeds, stirring to combine.
- Gently fold the crispy rice into the cucumber mixture, ensuring the rice stays crisp. Mix in half of the fried shallots for added flavor and texture.
- Top with the remaining fried shallots, chiffonaded mint leaves, whole cilantro leaves, and chopped peanuts.
- Drizzle with chili oil if desired for an extra kick of heat.
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