How can you prevent the rice crisp from getting too wet in salads?

To keep the rice crisp keep it in a separate container until you're ready to serve. Just before serving, add it to the salad and don't dress the salad ahead of time.

Can I make use of canned salmon in place of fresh?

Absolutely, canning salmon can be used as a fast substitute. Simply drain it and then lightly season it prior to adding it to your salad to get the best taste.

What is a substitute for avocado for this recipe?

For those who aren't a big fan of avocado, you can substitute diced mango for sweetness, or roasting sweet potatoes to create creaminess that has a twist.

This Crispy Rice Salmon Salad is great to use for meal preparation?

Absolutely! Prepare all the ingredients in advance and keep them in a separate container. Dress and put together just prior to eating to preserve the texture and taste fresh.

Crispy Rice Salmon Salad – Flavorful Power Bowl You’ll Crave

Description

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

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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.

Prep Time: 15 minutes
Cook Time: 37 minutes
Category: Salad
Method: Baked
Cuisine: Asian-Inspired