Crispy Rice Salmon Salad That’s Creamy, Crunchy & Flavor-Packed
This crispy rice salmon salad is layered with crunchy cucumbers, creamy avocado, flaky salmon, and crispy jasmine rice. Tied together with a creamy Asian dressing, it's a refreshing and satisfying meal that's perfect for lunch, dinner, or meal prep.
Ingredients
- 2 Cups Cooked Rice cooled
- 2 Tsp Soy Sauce
- 1 Tbsp Sesame Oil
- 2 Tbsp Chili Crisp
- ¼ Cup Dried Onion Minced
- ¼ Cup Dried Garlic Minced
- 1 Tbsp Smoked Paprika
- ½ Tsp Sea Salt
- 1.5 Tbsp Crushed Red Pepper Flakes
- ½ Tsp Chili Powder
- ¾ Cup Olive Oil
- 8 oz Salmon
- ½ Tsp Sea Salt
- ½ Tsp Black Pepper
- ½ Tsp Garlic Powder
- 5 Persian Cucumbers sliced
- 1 Cup Edamame shelled
- 1 Bunch Green Onions thinly sliced
- 2 Avocados chopped
- ¼ Cup Olive Oil
- ¼ Cup Toasted Sesame Oil
- 3 Tbsp Soy Sauce
- 3 Tbsp Rice Vinegar
- 2 Tbsp Honey
- 1.5 Tsp Ground Ginger
- ½ Tsp Kosher Salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss cooled rice with soy sauce, sesame oil, and chili crisp. Spread on sheet.
- Bake rice for 30–40 minutes, stirring halfway, until crispy.
- Season salmon with sea salt, black pepper, garlic powder. Bake 13–14 mins.
- Shred salmon with fork. Set aside with crispy rice.
- Slice cucumbers, chop avocados, green onions, and combine in large bowl.
- Add edamame, salmon, and crispy rice to the bowl.
- Blend all dressing ingredients until smooth.
- Pour dressing over salad and toss to combine.
- Serve fresh or store separately for meal prep.
Notes
Use fully cooled rice for optimal crisping.
Swap salmon with tofu for a vegetarian version.
Store leftovers in fridge for up to 3 days.
Nutrition
Serving: 1BowlCalories: 1154kcalCarbohydrates: 66gProtein: 25gFat: 92gSaturated Fat: 13gPolyunsaturated Fat: 74gCholesterol: 31mgSodium: 1895mgFiber: 13gSugar: 14g
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