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Cucumber salad with crispy rice and sesame seeds in a white bowl

Easy Cucumber Salad with Crispy Rice and Sesame

This crunchy, refreshing cucumber salad with crispy rice and sesame is the perfect quick lunch. Ready in 20 minutes with simple ingredients.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or 4 Persian cucumbers
  • 1 teaspoon salt
  • 1 cup cooked and cooled rice preferably day-old
  • 2 tablespoons neutral oil like avocado or vegetable
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic minced
  • 1 tablespoon toasted sesame seeds
  • Optional: red pepper flakes sliced scallions, nori strips

Method
 

  1. Slice cucumbers into thin rounds or half-moons. Place in a colander, sprinkle with salt, and toss. Let sit for 10 minutes to draw out moisture.
  2. While cucumbers rest, heat neutral oil in a non-stick skillet over medium-high heat. Add the cooked rice in an even layer. Cook without stirring for 2–3 minutes until golden and crispy on the bottom. Flip and cook another 2–3 minutes until evenly crisp. Transfer to a paper towel-lined plate.
  3. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and minced garlic until combined.
  4. Rinse the salted cucumbers under cold water to remove excess salt. Pat dry with a clean towel or paper towels.
  5. In a large bowl, combine cucumbers and dressing. Toss gently to coat.
  6. Divide cucumber mixture between bowls. Top with crispy rice and sprinkle with sesame seeds. Add optional toppings if desired. Serve immediately.