Bang Bang Crispy Rice Salad (Cold and Crunchy!)
This Bang Bang Crispy Rice Salad is a cold, crunchy, flavor-packed bowl loaded with golden crispy rice, fresh vegetables, and a creamy spicy bang bang sauce you will want to put on everything.
The Cold Crispy Rice Salad You Will Make on Repeat
If you have never had a cold crispy rice salad, prepare to have your lunch game completely changed. This Bang Bang Crispy Rice Salad takes everything you love about a crispy rice poke bowl and a chili crunch salad and smashes them together into one seriously craveable bowl. Golden, shatteringly crispy rice, cool crunchy vegetables, creamy diced avocado, and a spicy bang bang sauce that coats every single bite. It is the kind of all salad situation that does not feel like a salad at all.
Inspired by the viral crispy rice chicken and cucumber trend and elevated with bold bang bang flavors, this recipe is cold, refreshing, and incredibly satisfying. Think of it as a cousin to the crispy rice with salmon and avocado bowls you see everywhere, but simpler, more pantry-friendly, and packed with enough texture to keep every bite interesting.
Getting the rice properly crispy depends on two things: truly cold day-old rice and the right pan. A heavy nonstick skillet or a well-seasoned cast iron pan gives you that even golden sear without any sticking. Using a good quality toasted sesame oil and a neutral high-heat oil makes all the difference in flavor and browning.
The Secret to Truly Crispy Cold Rice
The single most important step in this entire recipe is using cold, dried-out rice. Freshly cooked rice is too moist and will steam in the pan instead of crisping up. Spread your cooked rice on a baking sheet the night before and refrigerate it uncovered. This dries out the surface of each grain so it fries rather than steams.
Chef's Tip: Press the rice firmly into the pan and then do not touch it. Resist the urge to stir. Letting it sit undisturbed is what builds that gorgeous golden crust. Patience is the move here.
Once it is crispy and golden, let it cool completely in the refrigerator before building the salad. Tossing warm rice with cool vegetables and creamy avocado will make everything soggy and sad. Cold rice, cold vegetables, cold sauce. That is the formula.
The Bang Bang Sauce
The sauce is the soul of this salad. It is creamy, spicy, tangy, and just a little sweet. Inspired by classic Ebby Moyer recipes and the bang bang flavor profile that has taken over food feeds everywhere, this version uses:
- Mayonnaise for creaminess
- Sweet chili sauce for that glossy sweetness
- Sriracha for heat you can control
- Rice vinegar and lime juice for brightness
- Grated garlic for a savory punch
A small drizzle of chili crunch oil over the finished bowl ties the whole thing together and adds that extra layer of depth you get in a great tuna crispy rice bowl or salmon sushi salad.
Build Your Bowl Your Way
This recipe is endlessly flexible. Here are some ways to make it your own:
- Add protein: Sliced sushi-grade salmon, cooked shrimp, or shredded rotisserie chicken all work beautifully. The crispy rice chicken and cucumber combination is especially good here.
- Swap the vegetables: Shredded carrots, snap peas, or thinly sliced radishes add great color and crunch.
- Make it spicier: Double the sriracha in the sauce or add a generous spoonful of chili crunch oil.
- Keep it light: Skip the mayo and thin the sauce with extra lime juice and a touch of honey for a lighter dressing.
Ready to build the crunchiest, most satisfying cold rice salad of your life? Here is everything you need:
Bang Bang Crispy Rice Salad (Cold and Crunchy!)
This Bang Bang Crispy Rice Salad is a cold, crunchy, flavor-packed bowl loaded with golden crispy rice, fresh vegetables, and a creamy spicy bang bang sauce you will want to put on everything.
Ingredients
- 3 cups cooked short-grain white rice, day-old and cold, packed firmly
- 2 tbsp sesame oil, toasted
- 1 tbsp soy sauce, low sodium preferred
- 3 tbsp neutral oil, avocado or vegetable oil
- 2 Persian cucumbers, thinly sliced into half-moons
- 1 ripe avocado, diced
- 1 cup shredded purple cabbage, thinly shredded
- 1/2 cup edamame, shelled and thawed if frozen
- 3 green onions, thinly sliced
- 1 tbsp sesame seeds, white or black, for garnish
- 1/4 cup mayonnaise, full-fat for best creaminess
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha, adjust to taste
- 1 tbsp rice vinegar
- 1 tbsp lime juice, freshly squeezed
- 1 clove garlic, finely grated or minced
- 1 tsp chili crunch oil, optional but highly recommended
Instruction
Cook the rice ahead of time and spread it onto a baking sheet. Refrigerate uncovered for at least 4 hours, or use leftover day-old rice straight from the fridge. Cold, dried-out rice is essential for achieving crispiness.
In a large bowl, toss the cold rice with the sesame oil and soy sauce until evenly coated.
Heat the neutral oil in a large nonstick skillet or cast iron pan over medium-high heat until shimmering. Press the seasoned rice into an even layer and cook undisturbed for 5 to 7 minutes until the bottom is deeply golden and crispy.
Flip sections of the rice using a spatula and press down again. Cook for another 4 to 5 minutes until most of the rice is crispy and golden. Transfer to a plate or baking sheet and let it cool completely in the refrigerator for at least 15 minutes. Do not assemble with warm rice.
While the rice cools, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, lime juice, and grated garlic in a small bowl until completely smooth. Taste and adjust the heat level with more sriracha if desired.
Prepare all the salad components: slice the cucumbers, dice the avocado, shred the cabbage, and slice the green onions.
Once the crispy rice is fully cooled, combine it with the cucumbers, cabbage, edamame, and green onions in a large bowl.
Drizzle the bang bang sauce over the salad and toss gently to combine, making sure every piece of rice gets coated.
Top with the diced avocado, sesame seeds, and a drizzle of chili crunch oil. Serve immediately while the rice is still crispy.
Equipment
- Large nonstick skillet or cast iron pan
- Baking sheet
- Large mixing bowl
- Small mixing bowl
- Whisk
- Spatula
- Sharp chef's knife
- Cutting board
Notes
Serving and Storing
Serve this salad immediately after tossing for maximum crunch. It is the perfect make-ahead lunch when you prep the components separately and assemble right before eating. The bang bang sauce keeps in the refrigerator for up to 5 days and is incredible on everything from grilled chicken to roasted cauliflower.
Leftovers will keep for 2 days in the refrigerator, though the rice will soften. To bring back the crispiness, spread the dressed salad on a baking sheet and bake at 400 degrees F for 8 to 10 minutes. It will not be quite as magical as fresh, but it is still very good.