This Crispy Chili Rice Salad Bowl is a crave-worthy explosion of textures and tastes.
Warm, golden rice crisped with chili oil meets a cooling medley of avocado, cucumber, edamame, herbs, and crunchy peanuts—all brought together with a creamy peanut-chili dressing.
It’s fresh, satisfying, and naturally plant-based!
Why You’ll Love This Recipe
Hot meets cool – warm crispy rice paired with chilled veggies
Tons of texture – crunchy, creamy, crisp, and chewy in every bite
Fast and flexible – easy to make with swaps based on what’s in your fridge
Flavor-packed – bold dressing, herbs, and chili crunch make every bowl sing
Meal prep-friendly – components can be made ahead and assembled fresh
What You’ll Need (Ingredient Highlights)
Cooked jasmine rice – The perfect base—use day-old rice for extra crispiness.
Chili oil – Adds heat and depth. Use less or swap for neutral oil if preferred.
Edamame – Protein-rich and pleasantly chewy.
Avocado & cucumber – Cooling, creamy, and fresh.
Red bell pepper & spring onions – Crunchy with natural sweetness and bite.
Fresh coriander & dill – An herbaceous twist that takes it over the top.
Peanut butter – The creamy base of the rich, spicy-sweet dressing.
Crushed peanuts – For a crunchy finish.
Pro Tips Before You Start
Use cold rice for best crisping results—freshly cooked rice will get mushy.
Bake or air-fry the rice until golden and crunchy—don’t rush it!
Customize the spice level by adjusting the Sriracha and chili oil.
Chop the veggies while the rice bakes to save time.
Thin the dressing gradually—start with 2 tbsp water, add more only if needed.
How to Make Crispy Chili Rice Salad Bowl
Step 1: Prep the Salad Base
In a large bowl, combine edamame, diced avocado, sliced cucumber, bell pepper, spring onions, coriander, and dill. Set aside.
Step 2: Make Crispy Chili Rice
Preheat oven to 425°F (220°C).
Spread cooked jasmine rice on a baking sheet.
Drizzle with chili oil (or neutral oil) and soy sauce.
Toss to coat evenly.
Bake for 20 minutes, stirring at 10 and 15 minutes, until rice is golden and crisp.
Air fryer option: Air-fry at 400°F for 12–14 minutes, shaking halfway through.
Step 3: Whisk the Peanut-Chili Dressing
In a small bowl, combine peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and 2 tbsp water.
Whisk until smooth and pourable.
Add more water as needed to adjust consistency.
Step 4: Assemble the Bowl
Drizzle the dressing over the salad mix.
Add warm crispy rice on top and gently toss to combine.
Sprinkle crushed peanuts and an extra drizzle of chili oil or Sriracha, if desired.
What to Serve It With
Extra lime wedges for brightness
A side of miso soup or tofu skewers
A light green smoothie or iced green tea
Fresh mango slices for dessert
Variations / Substitutions
Add tofu, tempeh, or grilled shrimp for extra protein
Use brown rice or quinoa instead of jasmine rice
Sub parsley for dill if you prefer a milder herb
Swap peanut butter with almond or cashew butter
Skip peanuts for sunflower seeds or toasted sesame
Storage & Leftovers
Store dressing, crispy rice, and veggies separately in airtight containers.
Dressing lasts up to 5 days refrigerated.
Crispy rice is best fresh but can be reheated in the oven.
Assembled salad is best eaten the same day for peak texture.
FAQs
Can I make this salad ahead?
Yes! Prep all components separately and combine when ready to serve.
Is this gluten-free?
Use gluten-free soy sauce or tamari to make it completely gluten-free.
Can I skip the chili oil?
Of course—use any neutral oil for baking the rice if you want it mild.
Can I use fresh rice instead of day-old?
You can, but day-old rice crisps better and won’t clump.
How do I make it spicier?
Add more Sriracha to the dressing or chili flakes on top.
Can I air-fry instead of baking?
Yes—air fry at 400°F for 12–14 minutes, shaking halfway.
What’s the best peanut butter to use?
Creamy natural peanut butter works great, but any smooth variety will do.
Final Thoughts
This crispy chili rice salad bowl hits every craving—from crunchy and spicy to creamy and fresh.
It’s the kind of nourishing, flavor-loaded bowl I keep coming back to again and again.
Easy to prep, flexible, and oh-so-delicious.
Crispy Chili Rice Salad Bowl
Ingredients
For the Crispy Chili Rice:
- 2 cups cooked jasmine rice
- 1 –2 tbsp chili oil or neutral oil
- 2 tbsp soy sauce
For Salad Base:
- 1 cup shelled edamame thawed if frozen
- 1 ripe avocado diced
- 1 English cucumber thinly sliced
- 1 red bell pepper thinly sliced or diced
- 3 spring onions thinly sliced (white + green parts)
- 1/2 cup fresh coriander cilantro, chopped
- 1/4 cup fresh dill roughly chopped
- 1/4 cup crushed peanuts
- Optional: chili flakes or Sriracha drizzle
For the Peanut-Chili Dressing:
- 3 tbsp creamy peanut butter
- 1 –3 garlic cloves minced
- 1 –2 tsp Sriracha optional
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 –4 tbsp water to thin
Instructions
- Combine edamame, avocado, cucumber, bell pepper, spring onions, coriander, and dill in a large bowl.
- Preheat oven to 425°F (220°C).
- Spread rice on a baking sheet, toss with oil and soy sauce.
- Bake 20 minutes, stirring halfway. (Air fry: 400°F, 12–14 min.)
- Whisk peanut butter, garlic, Sriracha, vinegar, soy sauce, and water until smooth.
- See full steps with tips & photos → https://mischacrossing.com/crispy-chili-rice-salad-bowl/
Notes
- For extra protein, add crispy tofu, grilled tempeh, or a soft-boiled egg.
- Don’t skip the dill—it adds an unexpected brightness that balances the bold flavors.
- You can prep the salad base and dressing ahead; just add crispy rice before serving.
