Crispy Rice Salad
The crispiest rice you'll ever have, piled over creamy avocado, shrimp, and crunchy vegetables with a nutty peanut dressing that ties it all together. Day-old rice air-fried until deep golden is the secret — fold it in last so it stays perfectly crunchy.
Ingredients
Crispy Rice
- 1 cup cold cooked rice, day-old preferred
- 1 tbsp chili oil
- 1 tsp soy sauce
- 1/2 cup peanut butter
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 1/2 tsp toasted sesame oil
- 2 garlic cloves, finely minced
- 1–2 tbsp warm water, to loosen
- 1 cup thinly sliced cucumber
- 1 avocado, sliced
- 1 cup cooked shrimp or protein of choice
- 1/2 cup cooked shelled edamame
- 1–2 green onions, thinly sliced
- Fresh cilantro or mint
- Sesame seeds
- Lime wedges, for serving
Instructions
- Preheat air fryer to 400°F (200°C).
- Toss cold rice with chili oil and soy sauce until evenly coated. Spread in thin, even layer on parchment-lined air fryer basket. Air fry for 14–18 minutes until deep golden and crispy. Let cool slightly.
- While rice cooks, whisk together peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic in bowl until smooth. Add warm water 1 tbsp at a time, whisking until dressing is creamy and pourable.
- Combine cucumber, avocado, shrimp, edamame, and green onion in large bowl.
- Fold crispy rice into salad. Drizzle dressing over top and toss gently to coat. Finish with cilantro, sesame seeds, and a squeeze of lime.
Tip: Day-old rice is drier and crisps up much better than freshly cooked rice — don't skip this. Taste dressing before serving: it should hit salty, sweet, tangy, and nutty. Adjust with extra lime juice for tang or honey for sweetness. Fold crispy rice in just before serving so it doesn't soften.
If you made this
I'd love to see it — tag @mydarr on Instagram so I can find your galette in the wild.