Bang Bang Crispy Rice Salad (Cold Rice Salad Recipe)
This Bang Bang Crispy Rice Salad is a bold, satisfying cold rice salad loaded with crunchy pan-fried rice, fresh vegetables, and a creamy spicy sauce. Perfect for meal prep, summer lunches, or a showstopping side dish.
The Cold Rice Salad You Will Make on Repeat All Summer
If you have ever stared at a container of leftover rice in the fridge and wondered what to do with it, this Bang Bang Crispy Rice Salad is your answer. It is bold, colorful, satisfying, and just a little bit addictive. Think of it as the lovechild of a chili crunch salad, a crispy rice poke bowl, and the most vibrant all salad you have ever eaten. Cold, crunchy, creamy, and spicy all at once.
This recipe has been making the rounds for good reason. It is the kind of dish that people see on the table and immediately ask, "What is that?" And when you tell them it is basically a rice salad, they are shocked. Because this is nothing like the sad, mushy rice salads of the past. This one has texture, personality, and serious flavor.
Using the right pan makes a real difference when you are trying to get that deeply golden, shatteringly crispy rice. A heavy nonstick skillet or a well-seasoned cast iron pan gives the rice direct, even contact heat without sticking.
Why Day-Old Rice Is the Secret
The single most important thing you can do for this recipe is start with cold, day-old rice. Fresh rice is too moist. It steams in the pan instead of crisping, and you end up with something sticky and pale instead of those gorgeous, golden, crunchy clusters.
Day-old jasmine rice that has been sitting uncovered in the fridge loses just enough moisture that when it hits a hot, oiled pan, it gets crispy on the bottom and chewy in the middle. That contrast is everything in this salad.
Chef's Tip: If you only have fresh rice, spread it in a thin layer on a sheet pan and refrigerate uncovered for at least 2 hours. It will dry out enough to crisp beautifully.
The Bang Bang Sauce That Ties It All Together
Inspired by the beloved bang bang crispy rice salad trend, this sauce is creamy, spicy, tangy, and just a little sweet. It is made from Kewpie mayo, sriracha, sweet chili sauce, rice vinegar, and a touch of honey. You will want to put it on everything.
The key is using Japanese Kewpie mayo if you can find it. It is richer and slightly tangier than regular mayo, and it gives the sauce a silkier consistency. That said, any good quality mayo works perfectly fine.
If you love heat, this sauce plays very well with a spoonful of chili crunch stirred in or drizzled on top. Think of it as a cousin to a chili crunch salad, with an extra layer of savory, spicy oil that makes every bite interesting.
Building the Salad
The vegetable base is fresh and crunchy: purple cabbage, shredded carrots, edamame, cucumber, avocado, and green onions. Together they create a rainbow of color and a satisfying mix of textures that holds up beautifully against the warm, crispy rice.
This is also a recipe that welcomes additions. Fans of a crispy rice chicken and cucumber bowl can add shredded rotisserie chicken. If you love a tuna crispy rice bowl or crispy rice with salmon and avocado, simply fold in seared or raw fish just before serving. The whole formula is incredibly flexible.
Inspired by Ebby Moyer recipes and the viral bang bang crispy rice salad trend, this version keeps things approachable without sacrificing any of the drama.
Ready to make it? Here is the full step-by-step recipe:
Bang Bang Crispy Rice Salad (Cold Rice Salad Recipe)
This Bang Bang Crispy Rice Salad is a bold, satisfying cold rice salad loaded with crunchy pan-fried rice, fresh vegetables, and a creamy spicy sauce. Perfect for meal prep, summer lunches, or a showstopping side dish.
Ingredients
- 3 cups cooked jasmine rice, day-old, cold, and slightly dried out for best crispiness
- 2 tbsp sesame oil, divided
- 1 tbsp soy sauce, low-sodium preferred
- 1 avocado, diced
- 1 English cucumber, thinly sliced or diced
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/2 cup edamame, shelled, thawed if frozen
- 3 green onions, thinly sliced
- 1 tbsp sesame seeds, toasted, for garnish
- 3 tbsp mayonnaise, Japanese kewpie mayo preferred
- 2 tbsp sriracha, adjust to taste
- 1 tbsp sweet chili sauce
- 1 tbsp rice vinegar
- 1 tsp honey, or maple syrup for vegan
- 1 tbsp chili crunch, optional but highly recommended
Instruction
Make the bang bang sauce: In a small bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, rice vinegar, and honey until completely smooth. Taste and adjust heat level with more sriracha if desired. Set aside in the refrigerator.
Crisp the rice: Heat 1 tablespoon of sesame oil in a large nonstick skillet or cast iron pan over medium-high heat. Add the cold rice in an even layer, pressing it down firmly with a spatula. Drizzle the soy sauce and remaining 1 tablespoon of sesame oil over the top. Let it cook undisturbed for 5 to 6 minutes until the bottom is deeply golden and crispy.
Flip and finish: Use a spatula to flip sections of the rice (it does not need to flip perfectly) and cook for another 3 to 4 minutes to get more crispy bits throughout. Remove from heat and spread on a plate or sheet pan. Let it cool completely to room temperature, about 10 minutes.
Prep the salad base: While the rice cools, combine the shredded purple cabbage, carrots, edamame, cucumber, and green onions in a large mixing bowl.
Assemble the salad: Once the crispy rice is fully cool, add it to the bowl of vegetables along with the diced avocado. Drizzle with half the bang bang sauce and toss gently to combine, keeping the avocado intact.
Serve cold: Transfer to a serving bowl or platter. Drizzle additional bang bang sauce over the top, garnish with toasted sesame seeds and a spoonful of chili crunch if using. Serve immediately or chill for up to 1 hour before serving.
Equipment
- Large nonstick skillet or cast iron pan
- Spatula
- Large mixing bowl
- Small bowl for sauce
- Whisk
- Sheet pan or large plate for cooling rice
Notes
Serving, Storing, and Variations
This salad is best served immediately after assembling so the crispy rice stays crunchy against the fresh vegetables. Bring it to the table as a main course for two, or serve it as a side dish alongside grilled proteins for four.
Make it a meal: Add salmon, tuna, shrimp, or chicken for a full crispy rice poke bowl experience.
Make it vegan: Swap the Kewpie mayo for a vegan mayo and replace the honey with maple syrup. Every other ingredient is already plant-based.
Leftovers: Store in an airtight container for up to 1 day. The rice softens but the flavor stays incredible. A quick 2-minute broil can revive some of the crunch.
However you serve it, this cold rice salad is one of those recipes that earns a permanent spot in your regular rotation.
