Crispy Rice Salad with Yuzu Ponzu Dressing

Name: Crispy Rice Salad with Yuzu Ponzu Dressing
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 4
Cuisine: Asian, Make It Vegan
Ingredients: For Crispy Rice; 2 cups cooked long grain white rice, cooled; 1 tablespoon Kikkoman® Sesame Oil; 1 tablespoon Kikkoman® Soy Sauce; 2 teaspoons Kikkoman® Sriracha Hot Chili Sauce; For Yuzu Dressing; 3 tablespoons Kikkoman® Yuzu Ponzu; 2 tablespoons olive oil; 1 tablespoon honey; ½ teaspoon minced garlic; For Salad; 1 cup sliced English cucumber; ½ cup shelled edamame, thawed; ½ cup peeled/grated carrot; ¼ cup chopped green onion; 2 tablespoons chopped cilantro; 2 tablespoons chopped roasted cashews

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Yield

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

kikkoman products used:

Soy Sauce (Non-GMO) Sesame Oil (Non-GMO) Gluten-Free Sriracha Hot Chili Sauce Yuzu Ponzu

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About this recipe

Crispy Rice Salad with Yuzu Ponzu Dressing is a vibrant, crunchy, and flavor-packed dish that’s perfect for a refreshing meal or side! Made with crispy oven-baked rice, fresh veggies, and a tangy Kikkoman® Yuzu Ponzu dressing, this salad brings the perfect balance of texture and zest to your table.

This crispy rice salad recipe takes a simple bowl of rice to the next level. Baking the rice creates irresistible crunch, while the mix of cucumbers, edamame, carrots, and cashews adds freshness and bite. The light and citrusy yuzu dressing ties everything together, making it an easy, refreshing option for lunch, dinner, or even meal prep.

This is a perfect vegetarian option that can be easily customized by adding protein like tofu for an extra boost. With its crisp texture, bright dressing, and satisfying crunch, this Asian-inspired salad is a must-try for anyone who loves bold flavors in a light and refreshing dish.

Tips and Tricks

To get perfectly crispy rice, make sure the cooked rice is completely cooled before baking to help achieve that golden crunch.
Want even more crunch? Let the rice sit in the oven with the heat off for 5 extra minutes to dry out slightly before cooling.
If you like a little heat, add an extra drizzle of Kikkoman® Sriracha Hot Chili Sauce to the dressing or toss in some sliced jalapeños.
For added protein, top your salad with grilled shrimp, tofu, or even a scoop of spicy tuna salad.

ingredients

For Crispy Rice
2 cups cooked long grain white rice, cooled
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon Kikkoman® Soy Sauce
2 teaspoons Kikkoman® Sriracha Hot Chili Sauce

For Yuzu Dressing
3 tablespoons Kikkoman® Yuzu Ponzu
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon minced garlic

For Salad
1 cup sliced English cucumber
½ cup shelled edamame, thawed
½ cup peeled/grated carrot
¼ cup chopped green onion
2 tablespoons chopped cilantro
2 tablespoons chopped roasted cashews

directions

Preheat oven to 400ºF. Stir together cooled rice, sesame oil, soy sauce, and sriracha in a mixing bowl. Spread on a parchment paper lined baking sheet and bake for 30-40 minutes, until rice is crispy and lightly browned. Cool completely at room temperature.
Stir together ingredients for dressing in a small bowl. Set aside.
Combine ingredients for salad in a large bowl. Add cooled rice and pour dressing on top. Toss to coat. Serve topped with chopped cashews.

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Gluten-Free Soy Sauce

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE