Crispy Rice Salad is life-changing—if by life, we’re talking about your lunchtime routine. Crispy baked (or air-fried) rice, honey-glazed salmon, and a spoon-licking good peanut sauce make it all-caps INCREDIBLE.
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A salad worth getting excited about.
If you ever wondered how this whole food blogging thing works, this crispy rice salad is a little sneak peek into what happens behind the scenes.
Usually, every recipe is chosen and planned months in advance. Once I actually finish developing the recipe, it still has several weeks to go before I post it. But this salad was so good, it was like RECORD SCRATCH, stop the presses, hold the phone, and drop the mic: you needed this salad in your life ASAP.
So friends, here it is. The salad that says it serves 3, but you might just eat it all yourself. (Ahem, I ate it all by myself.) The salad so good that it leap-frogged all the way to the top of my editorial calendar. The salad that’s bold enough to be made with a base of crispy rice instead of greens, making you wonder how else you can put this glorious crispy rice to use in your day-to-day life. (Maybe as a base for Soy Ginger Salmon? In a Mason Jar Salad?)
All that’s to say: I really think you should make this crispy rice salad. And probably soon.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Cooked Rice. Just like when you’re making Chicken Fried Rice, cold leftover rice is a must. I used jasmine rice, but any long-grain variety will work.
Toasted Sesame Oil. This adds an irresistible nuttiness and helps the rice get nice and crispy.
Soy Sauce. Or tamari for a gluten-free option. I always use low-sodium.
Garlic Chili Paste. AKA Sambal Oelek. Chili crisp would also be delicious—Trader Joe’s has a fantastic one with little bits of crunchy onion.
Salmon. You can use frozen salmon in this crispy rice salad, but thaw it first.
Honey or Maple Syrup. To add a little sweetness to balance the salmon.
English Cucumber. Persian cucumbers are also good.
Edamame. More protein please!
Avocado. This adds a fantastic creamy element to contrast with the crisp rice.
Green Onions, Cilantro, and Cashews. To add some flavor and additional texture to the salad.
Dressing. Basically, this is a thinner version of the peanut sauce you get at Thai restaurants, made with vinegar, honey, soy sauce, peanut butter, and ginger.
How to Make Crispy Rice Salad
Season the Rice. Toss it with the rest of the crispy rice ingredients, making sure it’s evenly coated.
Bake or Air Fry the Rice. Line either a baking sheet or your air fryer with parchment. Press the rice into a single layer. Cook at 400 degrees F stirring a few times through. It will be dark! Super crispy! This is what we want.
Prep the Salad. Scoop the seeds from the cucumber and cut it, then toss it with the edamame, avocado, green onion, cilantro, and cashews.
Cook the Salmon. You can do this in the air fryer, just like my Air Fryer Salmon, or on the baking sheet beside the rice.
Make the Dressing. Shake it together in a mason jar.
Assemble. Flake the salmon and break up the crispy rice. Add it to the salad, then pour the dressing on top and toss it all together. Season your crispy rice salad and ENJOY!
Recipe Variations
Make It With Tofu. Air Fryer Tofu or Baked Tofu would make this crispy rice salad vegetarian.
Try It With Chicken. You could use grilled chicken, baked chicken, air fried, but I’m eying this Hot Honey Chicken for the next time I make this salad.
Switch It Up With Shrimp. Yep, we’ve got ALL the protein options here! Grilled Shrimp would be fab too.
More Meal-Worthy Salad Recipes
Italian Chopped Salad
Taco Salad Recipe
Greek Bowls
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Crispy Rice Salad
This crispy rice salad is vibrant and delicious, with cucumber, avocado, glazed salmon, and irresistible peanut sauce. Make in the oven or air fryer!
Course Salad
Cuisine American, Asian
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 3servings
Calories 653kcal
Author Erin Clarke / Well Plated
Ingredients
For the Rice:
1 ½cupscooked and cooled long grain riceI used Jasmine, refrigerated overnight is best
1 ½tablespoonstoasted sesame oil
1 ½teaspoonslow-sodium soy sauce
1tablespoongarlic chili pasteSambal Oelek or chili crisp
For the Salmon:
1(8-ounce) salmon fillet
1teaspoonlow-sodium soy sauce
1teaspoonhoney or pure maple syrup
Pinchkosher salt
For the Salad:
1English cucumber
1cupfrozen shelled edamamethawed
1avocadodiced
3green onions thinly slicedabout ½ bunch or ⅓ cup
⅓cupfresh cilantro leaveschopped
¼cuptoasted cashewsroughly chopped
For the Dressing:
¼cuprice vinegar
2tablespoonshoney
2tablespoonslow sodium soy sauce
2tablespoonscreamy peanut butteror almond butter or tahini
½teaspoonground ginger
Instructions
Place the cooked and cooled rice in a bowl – if it’s super compacted use a fork to break it up. Top with the sesame oil, soy sauce, and chili paste. With a spoon, stir to combine so that all the rice is nicely coated.
To Crisp the Rice in the Air Fryer: Line your air fryer basket with parchment paper. Add the rice and use a spoon to press it firmly into a single layer. Air fry crispy rice at 400°F for 10 minutes, then remove the basket and stir. Repress the rice into a single layer, then continue to air fry 15 to 20 minutes more until it's darkened and crisp, stirring again at the 20-minute mark. Lift out the paper and set on a plate to cool.
To Crisp the Rice in the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the rice into an even layer on the paper, then use the back of a spoon to press it into a sheet. Bake for 30 to 40 minutes, until it's dark golden and crispy, tossing once and pressing it back into a sheet halfway through.
Prep the Veg: While the rice cooks, halve the cucumber lengthwise and scrape out the seeds. Cut each half in half lengthwise again so you have 4 batons total, then cut cross-wise into 1/2-inch slices. Add to a big bowl with the edamame, diced avocado, green onion, cilantro, and cashews.
Bake or Air Fry the Salmon: Pat the salmon dry, then brush with the soy sauce and honey. Sprinkle with salt. To bake in the oven, place it on a second parchment lined baking sheet, then cook at 400°F with the rice for 12 to 18 minutes. To make in the air fryer, place a fresh piece of parchment paper or foil in the air fryer, then transfer to the air fryer basket and cook 10 to 15 minutes. Salmon is done when it registers 145°F on an instant read thermometer (I remove mine at 140°F and let it rest). Check it a few times towards the end to make sure it doesn’t overcook. Transfer to a plate and let cool a few minutes.
Make the Dressing: Add the vinegar, honey, soy sauce, peanut butter, and ginger to a mason jar. Secure the lid then shake vigorously until smoothly combined.
With two forks, flake the salmon into-bite sized pieces. Add to the salad bowl.
With your fingers, break up the crispy rice into small-ish pieces (about pea-sized). Add to the bowl.
Pour the dressing over the salad, then with a big spoon, stir to combine. Taste and season with additional salt as desired.
Notes
TO STORE: If possible, refrigerate the rice, dressing, salmon, and veggies separately. It will last 2 to 3 days this way (although the avocado will brown). If you’ve already assembled the salad, it will last 1 to 2 days, but the rice will soften.