Crispy Rice Salad

If you’re tired of the same bland salads, it’s time to change the game with this Crispy Rice Salad—a bold, texture-rich dish that’s both satisfying and fresh. This isn’t just a salad, it’s a crave-worthy meal with layers of crispy rice, flaky salmon, creamy avocado, crunchy veggies, and a zingy peanut-soy dressing. Whether you’re looking for a refreshing lunch, an impressive dinner, or a crowd-pleaser for your next gathering, this recipe checks all the boxes.

Table of Contents

Table of Contents

Why You’ll Love This Crispy Rice Salad

• Incredible texture – Crispy rice, creamy avocado, crunchy cucumber, and roasted cashews
• Versatile – Works with oven or air fryer, and customizable proteins
• Quick & Easy – Simple prep, minimal clean-up
• Healthy twist – Loaded with veggies, lean protein, and healthy fats
• Flavor-packed – The dressing has just the right balance of tang, umami, sweetness, and creaminess

This Crispy Rice Salad stands out with its bold use of textures and Asian-inspired flavors that go beyond your average salad. The use of leftover rice for an ultra-crispy base adds a genius zero-waste approach too. It’s a comfort food makeover you didn’t know you needed—until now.

Ingredients Needed

For the Crispy Rice Base:

• 1 ½ cups cooked long grain rice (preferably Jasmine), refrigerated overnight for best texture
• 1 ½ tablespoons toasted sesame oil – for flavor and crisp
• 1 ½ teaspoons low-sodium soy sauce
• 1 tablespoon garlic chili paste (like Sambal Oelek or chili crisp)

For the Salmon:

• 1 (8-ounce) salmon fillet – skin removed if desired
• 1 teaspoon low-sodium soy sauce – gives a rich umami base
• 1 teaspoon honey or pure maple syrup – adds sweetness and balances spice
• Pinch of kosher salt

For the Salad Bowl:

• 1 English cucumber – halved, deseeded, and sliced
• 1 cup frozen shelled edamame – thawed
• 1 avocado – ripe and diced
• 3 green onions – thinly sliced (about ½ bunch)
• ⅓ cup fresh cilantro – roughly chopped
• ¼ cup toasted cashews – for extra crunch

For the Tangy-Savory Dressing:

• ¼ cup rice vinegar
• 2 tablespoons honey – or swap with maple syrup for vegan version
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons creamy peanut butter (or almond butter/tahini for variation)
• ½ teaspoon ground ginger – or freshly grated for extra kick

How to Make Crispy Rice Salad

1. Prep and Season the Rice

Start by placing your cold, cooked rice in a large mixing bowl. If it feels clumped, gently fluff it with a fork. Drizzle with toasted sesame oil, soy sauce, and garlic chili paste. Mix thoroughly until every grain is well coated. This simple step infuses the rice with rich umami and heat, creating a flavor-packed base.

2. Crisp the Rice (Two Methods)

In the Air Fryer

• Line the air fryer basket with parchment paper to prevent sticking.
• Add seasoned rice and press into a flat, compact layer with the back of a spoon.
• Air fry at 400°F for 10 minutes. Stir gently, re-flatten, and air fry for another 15–20 minutes.
• Stir once more halfway through to ensure even crisping.
• Once deep golden and crispy, transfer the parchment to a plate to cool.

In the Oven

• Preheat oven to 400°F and line a baking sheet with parchment.
• Spread rice into a thin, even sheet and press down lightly.
• Bake for 30–40 minutes, tossing once and pressing back flat halfway through.
• Remove when rice is golden brown and crunchy throughout.

3. Prep Fresh Salad Ingredients

While your rice crisps, prepare the vegetables:

• Halve the cucumber lengthwise and scoop out the seeds. Cut into thin quarter-moons.
• Dice the avocado, thaw the edamame, and chop cilantro and green onions.
• Toss all into a large salad bowl along with toasted cashews.

4. Cook the Salmon

To Bake:

• Pat salmon dry and brush with soy sauce and honey. Lightly salt.
• Place on a parchment-lined baking sheet and bake at 400°F for 12–18 minutes, depending on thickness.
• Use a meat thermometer—145°F is fully done; aim for 140°F then rest for perfect flake.

To Air Fry:

• Place salmon on foil or parchment in air fryer basket.
• Air fry at 400°F for 10–15 minutes. Check early to avoid overcooking.

5. Make the Creamy Dressing

In a mason jar or small bowl, combine rice vinegar, honey, soy sauce, peanut butter, and ginger. Shake (or whisk) vigorously until the mixture is smooth and emulsified. Taste and adjust salt or sweetness as needed.

6. Assemble the Salad

• Use two forks to gently flake the cooked salmon into bite-sized pieces.
• Add to the salad bowl with the veggies.
• Break crispy rice into smaller chunks (around pea-size or smaller) and add it in.
• Drizzle the dressing over everything, then toss gently but thoroughly until evenly coated.
• Serve immediately to maintain crunch!

Serving and Storage Tips

• Best Served Fresh: For optimal texture, serve immediately after assembling.
• Make-Ahead Tips: Prep all components separately and assemble just before serving.
• Storage: Store leftovers in an airtight container for up to 2 days. Keep dressing and crispy rice separate to avoid sogginess.
• Reheating Tips: If storing crispy rice, reheat in air fryer or oven for 5–7 minutes to restore crunch before using again.

Helpful Notes

• Rice Tip: Day-old rice works best. Fresh rice will be too moist and won’t crisp well.
• Salmon Swap: Use tofu or grilled chicken for a pescatarian or meat-eater-friendly version.
• Nut-Free Option: Swap cashews and peanut butter for sunflower seeds and tahini.
• Dressing Variation: Add a splash of lime juice or minced garlic for extra zing.

Conclusion

This Crispy Rice Salad is a true texture-lover’s dream and brings together bold flavors with minimal effort. With its crave-worthy crunch, protein-rich salmon, and vibrant, fresh veggies, it’s bound to become your go-to for lunches, dinners, or meal-prep favorites.

Tried it? Leave a comment and a star rating below! We’d love to hear how you made it your own.
Don’t forget to share your creation on Pinterest or Facebook—tag us so we can see!
What variation would you try first—chicken, tofu, or shrimp?

Frequently Asked Questions (FAQ)

Can I use brown rice instead of jasmine rice?

Yes! Just make sure it’s thoroughly cooled and slightly dry. Brown rice crisps up beautifully too.

How can I make this gluten-free?

Swap regular soy sauce for tamari or coconut aminos. Everything else is naturally gluten-free.

Can I make this recipe vegan?

Absolutely! Replace the salmon with baked tofu or tempeh, and use maple syrup in place of honey.

Why is my crispy rice not crunchy?

Too much moisture is usually the issue. Always use day-old rice and spread it in a thin, compact layer.

Is this crispy rice salad freezer-friendly?

Not really. The textures don’t hold up well to freezing. It’s best eaten fresh or within 1–2 days of preparation.