Asian Toasted Rice Salad

Toasting rice is one of those low-effort, high-reward kitchen tricks—turns yesterday’s rice into a crunchy, nutty topping that instantly upgrades any salad.

But here’s the real hook: the dressing.
I’m deeply biased towards Asian flavours—
‘umami’ nuffsaid—and this toasted sesame dressing has become a fridge staple. Quick meal? Lazy lunch? Random veg drawer clean-out?

So we go all in on the theme: toasty rice, toasty dressing, a mix of hot and cold elements, whatever vegetables you love, maybe a protein—and you’ve built yourself a proper, satisfying meal.

Fun fact: the dressing works beautifully on its own… but I can’t help myself. I like nudging it a little, extra garlic, sesame, a hint of sweet—nonchalantly, of course.

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Asian Toasted Rice Salad

For the Toasted Rice
• 2 cups cooked rice (overnight works best)
• 3 tbsp neutral oil
• 2 tbsp chilli sauce
• Salt & pepper, to taste

Mix everything well. Spread flat on a baking tray.
Bake at 160°C for 45 minutes+, stirring and respreading every 20 minutes, until evenly golden and crunchy.

For the Dressing
• 2–3 tbsp Asian toasted sesame dressing
• 3 tsp yuzu vinaigrette (or rice wine vinegar)
• 1 tbsp soy sauce
• 6–7 garlic cloves, mashed
• 3–4 tbsp toasted sesame seeds
• 1–2 tsp honey (or preferred sweetener)

Whip everything into a smooth, punchy paste.

For Assembly
• Salad greens
• Sautéed mushrooms
• Grilled zucchini
• Raw veggies of choice
• Any protein, cubed

Toss everything together in a large bowl. Add the toasted rice, spoon over the dressing, and mix well. Serve cold.