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Crispy Rice Salad with Salmon

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

This Crispy Rice Salad with Salmon combines texture, freshness, and bold umami in one satisfying bowl. Oven-crisped rice brings crunch and depth, while tender broiled salmon adds richness. Tossed with edamame, cucumber, avocado, herbs, and a tangy sesame-lime dressing, this salad is hearty enough for a main yet light and vibrant.

Ingredients
    Crispy Rice
  • 2 cups cooked rice (day-old preferred)
  • 1 tsp soy sauce
  • 1 tsp crispy chili oil (adjust to taste)
  • 1 tsp sesame oil
    • Salmon
  • 12 oz salmon, cut into cubes
  • 1 tsp soy sauce
  • ½ tsp onion powder
  • Salt and black pepper, to taste
  • 1 tsp honey
  • 1-2 tsp sriracha (to taste)
  • 1 tbsp olive oil
    • Dressing
  • 2 tbsp soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 tsp brown sugar
  • 1 tsp sesame oil
  • Juice of 1 key lime (lemon, regular lime, or calamansi also work)
    • Salad Base
  • 1 cup cooked edamame
  • 1 cucumber, chopped
  • 1 avocado, diced
  • 2 green onions, chopped
  • Handful of chopped cilantro
  • Lightly crushed peanuts
Instructions
  1. 1
    Prepare the Crispy Rice

    In a bowl, combine cooked rice, soy sauce, crispy chili oil, and sesame oil. Mix until evenly coated. Spread the rice in a thin, even layer on a parchment-lined baking tray. Bake at 400°F (205°C) for 40 minutes, stirring halfway, until golden and crisp.

    Tips:

    • Day-old rice crisps better than freshly cooked rice

    • Spread thin—crowded rice steams instead of crisping

    • Add more chili oil for deeper color and heat

  2. 2
    Prepare the Salmon

    In a bowl, toss cubed salmon with soy sauce, onion powder, salt, pepper, honey, sriracha, and olive oil until well coated. Arrange on a baking tray and broil on high for 8–10 minutes, until lightly browned and just cooked through.

    Tips:

    • Watch closely—broilers work fast

    • Slight charring adds flavor without drying the fish

    • Don’t overcrowd the pan or the salmon will steam

  3. 3
    Make the Dressing

    In a small bowl or cup, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, and citrus juice. Set aside.

    Tip:
    Taste and adjust—this dressing should be tangy, slightly sweet, and savory.

  4. 4
    Assemble the Salad

    In a large bowl, combine edamame, cucumber, avocado, crispy rice, green onions, cilantro, and peanuts. Pour over the dressing and toss gently until evenly coated.

    Tip:
    Add avocado last and fold gently to keep it from breaking down.

  5. 5
    Plate and Serve

    Transfer the salad to a deep bowl and top with broiled salmon. Serve immediately and enjoy.

Note

Extra Tips

  • This salad is best eaten fresh while the rice stays crispy
  • Swap salmon for tofu or shrimp if desired
  • Add shredded cabbage or romaine for extra volume
  • Finish with a drizzle of chili oil for extra heat
Keywords: crispy rice salad, salmon salad bowl, Asian-inspired salad, crispy rice recipe, healthy salmon bowl, sesame lime dressing
Read it online: https://www.mrstcooks.com/recipe/crispy-rice-salad-with-salmon/
Donna