Asian Crispy Rice Salad with Spicy Sriracha Dressing
This Asian crispy rice salad delivers that crave-worthy crunch you can’t get enough of. Golden, oven-crisped rice mingles with chili-seasoned shredded tofu, fresh crunchy vegetables, creamy diced avocado, and toasted sesame seeds. Everything gets drenched in an umami-packed spicy cashew dressing that is zesty, fiery, and completely dairy-free. Packed with clean plant-based protein and wholesome fats, this high protein Asian crispy rice salad tastes like takeout yet keeps you full for hours.
Protein Packed Vegan Recipes
Crispy Tofu Shawarma Salad
Mexican Street Corn Pasta Salad
Crispy Rice Salad with Asian Tahini Dressing
Why You’ll Love This Recipe
High-Protein & Incredibly Satisfying – Grated tofu crisps up into savory crumbles that pack a powerful punch of complete plant-based protein. Paired with healthy fats from raw cashews and avocado, plus complex carbs from the crispy rice, this Asian-inspired crispy rice salad is a nutritionally balanced, muscle-fueling meal.
Ultra-Creamy Dairy-Free Spicy Dressing – Raw cashews blend with spicy sriracha, bright lemon juice, tamari, and a hint of maple syrup to create a luxurious sauce that coats every component. It delivers rich umami depth and a gentle kick of heat without relying on mayo or heavy oils.
Perfect for Using Leftover Rice – This recipe is the ultimate way to transform day-old chilled rice into an exciting, elevated high protein salad bowl. Chilled cooked rice dries out in the fridge, making it crisp up even faster and better in the oven.
Perfect for Leftover Rice – This Asian crispy rice salad recipe is the ultimate, delicious way to use up chilled leftover rice and lingering produce so nothing goes to waste. Mix and match with whatever you have in the fridge—toss in shelled edamame, shredded purple cabbage, radishes, or bell peppers to make it your own.
Meal Prep Friendly – Even with fresh ingredients like avocado and crisp mini cucumbers, the components of this Asian crispy rice salad hold up remarkably well in the fridge for 2 to 3 days. Store your dressing, roasted elements, and fresh veggies separately, then toss everything together right before eating for a quick, high-protein grab-and-go lunch.
How to Make Asian Crispy Rice Salad
- Bake the Crispy Rice
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper. Spread the cooked rice onto the first sheet, toss with the soy sauce and olive oil, and press into an even, single layer. Bake for 25–30 minutes, tossing halfway through, until golden brown and super crispy.
- Roast the Crispy Shredded Tofu
Grate the tofu blocks directly onto the second lined baking sheet. Toss the shredded tofu with chili oil, soy sauce, and cornstarch until evenly coated. Bake at 425°F for 25–30 minutes, stirring halfway through, until deeply golden and crisp around the edges.
- Chop Slice and Dice the Veggies
While the rice and tofu bake, thinly slice the mini cucumbers, julienne or ribbon the carrots, chop the green onions, and dice the ripe avocado.
- Blend the Spicy Cashew Dressing
In a high-speed blender, combine the raw cashews, lemon juice, sriracha, maple syrup, tamari, salt, and soy milk. Blend on high until silky smooth and pourable, adding more soy milk if needed to reach your desired consistency. Taste and adjust salt or sriracha to your heat preference.
- Assemble and Toss
In a large salad bowl, combine the baked crispy rice, crispy tofu crumbles, sliced vegetables, diced avocado, and sesame seeds.
Pour over the spicy cashew dressing, toss thoroughly until evenly coated, and serve immediately for maximum crunch.
Recipe Tips
Soak Cashews for an Ultra-Smooth Dressing: If you don’t have a high-speed blender, soak your raw cashews in boiling water for 15–20 minutes, then drain before blending for a silky texture.
Make It Gluten-Free: Use certified gluten-free tamari or coconut aminos in place of regular soy sauce for both the crispy components and the dressing.
Make It Nut-Free: Swap the raw cashews in the dressing for sunflower seeds, tahini (sesame seed paste), or dairy-free Greek-style yogurt.
Meal Prep Hack: Store the crispy baked rice, crispy tofu, fresh sliced veggies, and spicy cashew dressing in separate airtight containers in the fridge. Assemble and toss right before serving to maintain the signature crunch.
More Vegan Recipes You’ll Love
Kale and White Bean Salad (Erewhon Copycat)
Crispy Tofu Harvest Salad
VIRAL Matthew Mcconaughey Tuna Salad Veganized
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
🙌YouTube @ThatVeganBabe
Asian Crispy Rice Salad with Spicy Sriracha Dressing
Ingredients
Crispy Tofu
- 1.5 block tofu
- 1 tbsp chili oil
- 1 tbsp soy sauce
- 1 tbsp cornstarch
Salad
- 4 Mini cucumber
- 3 carrots
- 4 sprigs green onion
- 1 avocado
- 2 tbsp sesame seeds
Spicy Cashew Dressing
- ¾ cup raw cashews
- 2.5 tbsp lemon juice
- 1-1.5 tbsp sriracha
- 4 tsp maple syrup
- 1 tbsp tamari
- ½-¾ tsp salt to taste
- 6 tbsp soy milk
Instructions
- Place the cooked rice onto a lined baking sheet. Toss with the soy sauce and olive oil, then spread into an even layer. Bake at 425°F for 25–30 minutes, tossing halfway through, until golden and crispy.
- Grate the tofu onto a second lined baking sheet. Toss with the chili oil, soy sauce, and cornstarch until evenly coated. Bake at 425°F for 25–30 minutes, tossing halfway through, until golden and crispy.
- Meanwhile, thinly slice the cucumbers, carrots, green onions, and avocado.
- Add all of the dressing ingredients to a blender and blend until smooth. Adjust the salt to taste.
- Add the crispy rice, crispy tofu, vegetables, sesame seeds, and dressing to a large bowl. Toss until everything is well coated and serve immediately.