Introduction

This Cucumber Edamame Rice Salad is a refreshing and flavorful dish that combines tender rice with crunchy vegetables and a zesty, savory dressing. It’s perfect as a light lunch or a side dish that’s easy to prepare and packed with texture and color.

Ingredients

1 cup rice, uncooked
1/2 tablespoon toasted sesame oil
1/2 tablespoon soy sauce or tamari
1 cup diced cucumber
1 cup cooked and shelled edamame (ready to eat or heated)
1 large avocado, pitted, peeled, and diced
1/3 cup chopped fresh cilantro
1/3 cup thinly sliced green onion
1 tablespoon toasted sesame seeds (or more as desired)
1–2 tablespoons chili crisp or chili crunch (drained of most oil, using the crunchy part)
1/4 cup neutral flavored oil (such as expeller pressed safflower oil)
1/4 cup rice wine vinegar
1 tablespoon tamari or soy sauce
2 teaspoons toasted sesame oil
1 teaspoon pure maple syrup
1 tablespoon chili onion crunch or chili paste (use less if using chili paste)
1 clove garlic, minced
1/2 teaspoon grated ginger
Salt, to taste

Instructions

Step 1: Cook the rice according to package directions. For stovetop, rinse the rice well and add it to a small saucepan with 2 cups of water. Bring to a slow boil over medium-high heat, then reduce to the lowest heat and cook until all water is absorbed, about 15 minutes. Turn off the heat and let it sit covered for 10 minutes, then fluff with a fork.
Step 2: Prepare the dressing by whisking together the neutral oil, rice wine vinegar, tamari, toasted sesame oil, maple syrup, chili onion crunch or chili paste, minced garlic, grated ginger, and a pinch of salt in a small bowl or jar. Taste and adjust seasoning as needed. Set aside.
Step 3: In a large bowl, combine the slightly cooled cooked rice with 1/2 teaspoon each of toasted sesame oil and soy sauce. Mix well to coat the rice evenly.
Step 4: Add the diced cucumber, cooked edamame, diced avocado, chopped cilantro, sliced green onions, chili crunch, and toasted sesame seeds to the rice. Toss gently to combine.
Step 5: Slowly pour the dressing over the salad, starting with a little and mixing it in. Add more dressing to taste, mixing until you achieve your preferred flavor balance.
Step 6: Enjoy the salad immediately or refrigerate until ready to serve. This dish can be eaten warm or chilled.

Tips & Variations

Make sure the edamame is labeled “ready to eat” or heat it thoroughly before adding to avoid any food safety issues.
Use less chili paste if you prefer a milder spice level, and adjust chili crunch according to taste for added texture.
If you don’t have rice wine vinegar, substitute with apple cider vinegar for a slightly different flavor.
Add toasted nuts or seeds like chopped peanuts or sunflower seeds for extra crunch and nutrition.
For a gluten-free option, use tamari instead of soy sauce.

Storage

Store the salad in an airtight container in the refrigerator for up to 3–4 days. It can be served chilled or warmed gently. Since avocado and cucumber don’t reheat well, avoid microwaving the salad for long—just a few seconds if needed to warm the rice slightly.

How to Serve

A close-up view of a brown bowl filled with a mixed rice salad that has three main layers: the base is light brown cooked rice, mixed throughout with bright green edamame beans and chopped cucumber pieces; scattered on top are small green cilantro leaves and light beige sesame seeds, with some red chili flakes adding small pops of color. The bowl sits on a white marbled surface with a small black bowl containing sesame seeds visible near the top right and a grey cloth napkin on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well in this salad. Just be sure to cook it according to package instructions, as it takes longer to cook than white rice.

Is this salad vegan and gluten-free?

Yes, this salad is naturally vegan. To keep it gluten-free, choose tamari or a gluten-free soy sauce alternative instead of regular soy sauce.