What makes crispy rice salad salmon so special?

Crispy rice salad salmon is truly unique due to the perfect balance of textures—the crunchy rice complements the tender, flaky salmon beautifully. Packed with fresh vegetables and dressed in a tangy, flavorful dressing, this dish is not only delicious but also a healthy option for any meal.

Can I use different types of fish for this salad?

Yes! While salmon is the star of this recipe, you can easily swap it out for other fish like tuna or trout. For a vegetarian option, crispy tofu or tempeh can also be used as a protein alternative while still maintaining the crispy texture and flavor profile.

How can I make the salad spicier?

If you enjoy spicy food, you can add sliced red chilies, a drizzle of sriracha sauce, or a dash of chili flakes to your crispy rice salad salmon. The heat will beautifully complement the richness of the salmon and the tanginess of the dressing.

Can I make crispy rice in advance for this salad?

Yes, you can! Prepare the crispy rice in advance by frying it and storing it in an airtight container. When you're ready to put the salad together, just add the salmon, veggies, and dressing to the crispy rice, and it will maintain that perfect crunch.

Crispy Rice Salad Salmon – Flavorful Variations to Try Today

Description

A vibrant and healthy crispy rice salad salmon combining crispy rice, tender salmon, fresh veggies, and a tangy dressing. Perfect for any meal, especially as a meal prep option.

Ingredients

For the Crispy Rice:

2 Cups Cooked Rice, cooled – I use jasmine rice, but any rice should work well
2 Teaspoons Soy Sauce
1 Tablespoon Sesame Oil
2 Tablespoons Chili Crisp – you can buy it at Trader Joe’s or make your own
¼ Cup Dried Onion, Minced
¼ Cup Dried Garlic, Minced
1 Tablespoon Smoked Paprika
½ Teaspoon Sea Salt
1.5 Tablespoons Crushed Red Pepper Flakes
½ Teaspoon Chili Powder
¾ Cup Olive Oil

For the Salmon:

8 Ounces Salmon
½ Teaspoon Sea Salt
½ Teaspoon Ground Black Pepper
½ Teaspoon Garlic Powder

For the Salad:

5 Persian Cucumbers, thinly sliced
1 Cup Edamame, shelled
1 Bunch Green Onions, thinly sliced – approximately ¾ cup
2 Avocados, chopped

For the Creamy Asian Dressing:

¼ Cup Olive Oil
¼ Cup Toasted Sesame Oil
3 Tablespoons Soy Sauce or Coconut Aminos
3 Tablespoons Rice Vinegar
2 Tablespoons Honey
1 ½ Teaspoons Ground Ginger
½ Teaspoon Kosher Salt

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Instructions

Preheat the oven to 400°F.
Line a baking sheet with parchment paper and set it aside.
Cook rice and allow it to cool completely. Then, add it to the baking sheet.
Toss cooled rice with soy sauce, chili crisp, and sesame oil.
Transfer the baking sheet to the oven and bake rice for 30-40 minutes, tossing halfway through to ensure it cooks evenly.
While rice is baking, season salmon with sea salt, black pepper, and garlic powder, then place it on a baking sheet.
Place the salmon in the oven with the rice and bake for 13-14 minutes or until done to your liking.
Once the salmon is cooked, remove it from the oven and shred it with a fork. Set it aside.
Remove the crispy rice from the oven and set aside.
Prepare salad ingredients: slice cucumbers, chop green onions, edamame, and avocado, then add to a large bowl.
Add shredded salmon and crispy rice to the salad bowl.
For the dressing, blend olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and sea salt in a blender until smooth.
Pour dressing over the salad and toss to combine.
Serve and enjoy! Leftovers can be stored in an airtight container in the fridge for up to three days.

Notes

You can substitute chili crisp with your homemade version or use a milder sauce.
To adjust the spice level, reduce the amount of crushed red pepper flakes or omit them entirely.

Prep Time: 15 minutes
Cook Time: 37 minutes
Category: Salad
Method: Baking, Searing
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 1154 kcal
Sugar: 14g
Sodium: 1895mg
Fat: 92g
Saturated Fat: 13g
Unsaturated Fat: 57g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 13g
Protein: 25g
Cholesterol: 31mg