Bang Bang Crispy Rice Salad (Cold Rice Salad Recipe)
This Bang Bang Crispy Rice Salad is a cold, crunchy, flavor-packed bowl loaded with golden crispy rice, fresh vegetables, and a creamy bang bang sauce you will want to put on everything.
The Cold Rice Salad That Actually Has It All
If you have ever scrolled past a gorgeous crispy rice poke bowl and thought, "I need that in my life," this Bang Bang Crispy Rice Salad is exactly what you have been waiting for. It is cold, bold, impossibly crunchy, and layered with creamy bang bang sauce that hits every single note. This is the kind of all salad recipe that earns a permanent spot in your weekly rotation.
Inspired by the viral crispy rice chicken and cucumber bowls and the punchy flavors of a chili crunch salad, this version keeps things simple and completely vegetable-forward while still delivering that restaurant-quality experience at home. Think of it as a crispy rice with salmon and avocado situation, minus the fish, plus a sauce that will make you rethink every salad you have ever made.
Getting the rice truly crispy depends on two things: starting with cold day-old rice and using the right baking sheet. A heavy rimmed pan gives you even browning without hot spots. A good bottle of Japanese mayo and a quality chili crunch oil will also take the bang bang sauce from good to genuinely special.
Why Cold Rice Is the Secret Weapon
The entire magic of this salad lives in the contrast between the crackling golden rice and the cool, crisp vegetables piled on top. It is a texture experience. Warm, freshly cooked rice holds too much moisture and turns gummy in the oven. Day-old rice that has been chilled overnight is the only path to those shatteringly crispy edges.
If you are starting from scratch, cook your rice earlier in the day, spread it across a sheet pan, and let it dry out in the fridge for at least two hours. This trick is borrowed from every great fried rice recipe and works just as beautifully here.
Chef's Tip: Short-grain Japanese rice gives the crispiest, most satisfying clusters because of its natural starch content. Long-grain rice works in a pinch but produces a lighter, less cohesive crunch.
Building the Bang Bang Sauce
The sauce is three ingredients and takes about 90 seconds to make. Japanese Kewpie mayo brings a rich, slightly tangy base. Sweet chili sauce adds that signature sticky-sweet heat. Sriracha gives it a clean, sharp kick.
This is the same sauce energy you find in bang bang shrimp, applied to a cold rice salad context, and it is perfect. Start with the ratios in the recipe, taste it, and adjust. More sriracha for heat lovers. A splash more rice vinegar if you want a brighter, tangier finish.
The Vegetables That Make It Sing
This is not a heavy bowl. The crispy rice does the structural work, and the vegetables keep everything feeling fresh and vibrant. Here is what makes the combination work:
- English cucumber adds cool crunch and mild flavor that lets the sauce shine
- Ripe avocado brings creaminess that balances the heat
- Purple cabbage gives color, texture, and a slight peppery bite
- Edamame adds protein and a satisfying pop
- Chili crunch over the top finishes the whole bowl with smoky, garlicky depth
This lineup is a nod to the crispy rice with salmon and avocado bowls that took over social media, and to the colorful spirit of Ebby Moyer recipes that remind us a beautiful salad does not have to be complicated.
Ready to pull it all together? Here is the full recipe:
Bang Bang Crispy Rice Salad (Cold Rice Salad Recipe)
This Bang Bang Crispy Rice Salad is a cold, crunchy, flavor-packed bowl loaded with golden crispy rice, fresh vegetables, and a creamy bang bang sauce you will want to put on everything.
Ingredients
- 3 cups cooked short-grain white rice, day-old and cold, packed firm
- 3 tbsp neutral oil, avocado or vegetable oil
- 1 tbsp soy sauce, low sodium preferred
- 1 tsp sesame oil, toasted
- 1 English cucumber, thinly sliced into half moons
- 1 ripe avocado, diced
- 1 cup shredded purple cabbage
- 1/2 cup shelled edamame, thawed if frozen
- 3 green onions, thinly sliced
- 1 tbsp sesame seeds, toasted, for garnish
- 3 tbsp mayonnaise, Japanese mayo preferred
- 2 tbsp sweet chili sauce
- 1 tsp sriracha, adjust to taste
- 1 tsp rice vinegar
- 1 tbsp chili crunch, optional but highly recommended
Instruction
Start with cold, day-old short-grain rice. If your rice is freshly cooked, spread it on a baking sheet and refrigerate for at least 2 hours until completely cold and firm.
Preheat your oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the cold rice with the neutral oil, soy sauce, and sesame oil until every grain is coated. Spread it in a single, even layer on the prepared baking sheet, pressing it down gently.
Bake for 20 to 25 minutes, stirring once halfway through, until the rice is golden, fragrant, and crackling with crispy edges. Remove from the oven and let it cool completely to room temperature.
While the rice cools, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a small bowl until smooth. Taste and adjust heat with more sriracha if desired.
Prepare all your salad vegetables: slice the cucumber, dice the avocado, shred the cabbage, and slice the green onions.
Once the crispy rice is fully cooled, spread it across a large serving platter or divide among bowls. Arrange the cucumber, avocado, cabbage, and edamame over the top.
Drizzle the bang bang sauce generously over the salad. Finish with green onions, sesame seeds, and a spoonful of chili crunch if using. Serve immediately while the rice is still crispy.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp chef's knife
- Cutting board
- Large serving platter or bowls
Notes
Serving, Storing, and Variations
Serve this salad immediately after dressing it. The whole point is that crunch, and it fades fast once the sauce hits the rice.
Want to turn it into a tuna crispy rice bowl? Lay thin slices of sushi-grade tuna seasoned with soy sauce and sesame oil right over the top before drizzling the bang bang sauce. It is stunning and takes about five extra minutes.
For a heartier version inspired by a crispy rice chicken and cucumber bowl, add sliced grilled or rotisserie chicken. The flavors work beautifully together.
Store any undressed components separately in airtight containers. The crispy rice keeps well at room temperature, uncovered, for up to a day. Re-crisp it in a dry skillet if needed before serving again.