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Crispy Rice Salad

Crispy Rice Salad with Salmon and Avocado

This Crispy Rice Salad with Salmon and Avocado is a bold, crave-worthy dish that hits all the right notes—crunchy, creamy, savory, and fresh. With golden crispy rice, flaky salmon, creamy avocado, and a zingy peanut dressing, it’s perfect for lunch, dinner, or your next gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, LUNCH, Salad
Cuisine: ASIAN
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Crispy Rice Base
  • 1½ cups cooked long grain jasmine rice refrigerated overnight
  • 1½ tablespoons toasted sesame oil
  • 1½ teaspoons low-sodium soy sauce
  • 1 tablespoon garlic chili paste or chili crisp
For the Salmon
  • 8 oz salmon fillet skin removed if desired
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon honey or maple syrup
  • 1 pinch 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
  • ⅓ cup fresh cilantro roughly chopped
  • ¼ cup toasted cashews for crunch
For the Dressing
  • ¼ cup rice vinegar
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons creamy peanut butter or almond butter/tahini
  • ½ teaspoon ground ginger or fresh grated

Method
 

  1. Fluff cold rice and mix with sesame oil, soy sauce, and garlic chili paste until well coated.
  2. For crispy rice: Air fry at 400°F for 10 mins, stir and continue 15–20 mins. Or bake at 400°F for 30–40 mins, flipping halfway.
  3. Prep salad: Slice cucumber, dice avocado, thaw edamame, and chop green onions and cilantro. Combine in a large salad bowl with cashews.
  4. Cook salmon: Brush with soy sauce and honey, season, and bake at 400°F for 12–18 mins or air fry for 10–15 mins. Flake when done.
  5. Make dressing: Shake or whisk together rice vinegar, honey, soy sauce, peanut butter, and ginger until smooth and emulsified.
  6. Assemble: Add flaked salmon and crispy rice to the bowl. Drizzle with dressing and gently toss until evenly coated. Serve immediately.

Notes

Use tofu or grilled chicken instead of salmon. Swap cashews and peanut butter for sunflower seeds and tahini for nut-free. Store components separately for freshness and re-crisp rice if needed.