Crispy Rice Caprese Salad (Printable)

Golden crispy rice cakes paired with juicy tomatoes, creamy mozzarella, and fresh basil for a fresh, vibrant salad.

# What You Need:

→ Crispy Rice

01 - 2 cups cooked and cooled sushi or short-grain rice
02 - 2 teaspoons rice vinegar
03 - 1/2 teaspoon sea salt
04 - 2 tablespoons neutral oil (vegetable or canola)

→ Caprese Topping

05 - 2 cups cherry tomatoes, halved
06 - 7 ounces fresh mozzarella balls, halved
07 - 1/4 cup fresh basil leaves, torn
08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon balsamic glaze or reduction
10 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Combine cooked rice with rice vinegar and sea salt. Wet hands and shape into eight 1/3-cup round patties.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Fry rice patties for 3 to 4 minutes per side until golden and crispy. Drain on paper towels and cool slightly.
03 - In a bowl, toss cherry tomatoes, mozzarella, and basil with olive oil, salt, and pepper.
04 - Arrange crispy rice cakes on a serving platter. Spoon Caprese mixture generously over each patty.
05 - Drizzle balsamic glaze atop each cake. Serve immediately while warm and crispy.

# Expert Tips:

01 -
  • It's like your favorite Caprese, but the crispy rice base feels like a secret upgrade for texture lovers.
  • I find it’s one of the fastest ways to impress guests or family with minimal fuss and almost no prep stress.
02 -
  • Don't rush shaping the rice—if it’s too loose, the cakes will fall apart and make a frustrating mess in the pan.
  • The day I tried these with cold, straight-from-the-rice-cooker rice, they went soggy instead of crispy—always let the rice cool first.
03 -
  • Letting the rice cool fully before shaping is non-negotiable if you want that perfect crunch.
  • A gentle hand with the balsamic glaze prevents overpowering the other flavors—less is, surprisingly, more.
Go Back