Why You’ll Love This Recipe

This salad is a unique fusion of textures and flavors—crispy rice bites contrast beautifully with silky salmon and crisp vegetables. It’s a satisfying meal that’s both light and hearty, easy to prepare, and impressive enough for entertaining or weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Cooked sushi rice or short-grain rice

  • Fresh salmon fillets

  • Soy sauce

  • Sesame oil

  • Rice vinegar

  • Mayonnaise or Japanese mayo

  • Scallions (sliced)

  • Cucumber (diced)

  • Avocado (diced)

  • Mixed salad greens or lettuce

  • Vegetable oil (for frying)

  • Sesame seeds (optional)

  • Sriracha (optional, for heat)

Directions

  1. Preheat vegetable oil in a skillet over medium-high heat.

  2. Form cooked rice into small bite-sized cubes or rectangles. Fry rice cubes until golden and crispy on all sides. Drain on paper towels.

  3. Season salmon fillets with salt and pepper. Sear in a hot pan with a little oil until cooked through, about 3-4 minutes per side. Let rest, then flake into bite-sized pieces.

  4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and mayonnaise to make the dressing. Add sriracha if using.

  5. In a large bowl, combine mixed greens, cucumber, avocado, scallions, crispy rice, and flaked salmon.

  6. Drizzle dressing over salad and toss gently to combine.

  7. Sprinkle with sesame seeds before serving.

Servings and Timing

  • Servings: 4

  • Prep Time: 15 minutes

  • Cook Time: 15 minutes

Variations

  • Use smoked salmon or cooked shrimp instead of fresh salmon.

  • Add shredded carrots or radishes for extra crunch.

  • Substitute mayonnaise with Greek yogurt for a lighter dressing.

  • Toss in seaweed salad or pickled ginger for added flavor.

Storage/Reheating

This salad is best served immediately to maintain crispness. Store leftovers (without dressing) in the refrigerator for up to 1 day. Reheat crispy rice separately in a skillet to restore crunch before assembling.

FAQs

Can I use leftover rice?

Yes, day-old rice works best for frying and getting crispy.

Can I bake the rice cubes instead of frying?

Yes, brush with oil and bake at 400°F (200°C) until golden.

How do I keep rice cubes crispy?

Fry or bake rice cubes just before serving and avoid soaking in dressing.

Can I make this salad vegetarian?

Omit salmon and add tofu or tempeh for protein.

Is this salad spicy?

It can be, depending on how much sriracha you add.

Can I prepare dressing ahead?

Yes, store in the refrigerator for up to 3 days.

Can I use different greens?

Yes, spinach, arugula, or mixed greens all work well.

How do I prevent avocado from browning?

Add avocado just before serving and toss gently.

Can I freeze crispy rice?

No, freezing will make rice soggy.

What side dishes pair well?

Serve with miso soup, edamame, or steamed vegetables.

Conclusion

Salmon Crispy Rice Salad is a fresh, flavorful dish that combines crunchy, tender, and creamy textures in every bite. Easy to prepare and packed with nutrients, this salad offers a delightful twist on traditional salmon dishes perfect for lunch or dinner.


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Salmon Crispy Rice Salad

Salmon Crispy Rice Salad

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  • Author: Alice
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Frying
  • Cuisine: Asian
  • Diet: Gluten Free

Description

Salmon Crispy Rice Salad combines crispy fried rice cubes with tender salmon and fresh greens, tossed in a tangy dressing for a perfect balance of crunch, richness, and freshness. This vibrant, texturally exciting dish is easy to prepare and great for entertaining or weeknight dinners.


Ingredients

  • 2 cups cooked sushi rice or short-grain rice

  • 4 fresh salmon fillets

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp rice vinegar

  • 2 tbsp mayonnaise or Japanese mayo

  • 3 scallions, sliced

  • 1 cucumber, diced

  • 1 avocado, diced

  • 4 cups mixed salad greens or lettuce

  • Vegetable oil (for frying)

  • Sesame seeds (optional)

  • Sriracha (optional, for heat)

  • Salt and pepper, to taste

Instructions

  • Heat vegetable oil in a skillet over medium-high heat. Form cooked rice into small bite-sized cubes or rectangles. Fry rice cubes until golden and crispy on all sides. Drain on paper towels.

  • Season salmon fillets with salt and pepper. Sear in hot pan with a little oil about 3-4 minutes per side until cooked through. Let rest, then flake into bite-sized pieces.

  • In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, mayonnaise, and sriracha if using to make the dressing.

  • In a large bowl, combine mixed greens, cucumber, avocado, scallions, crispy rice, and flaked salmon.

  • Drizzle dressing over salad and toss gently to combine.

  • Sprinkle with sesame seeds before serving.


Notes

Substitute smoked salmon or cooked shrimp for fresh salmon.Add shredded carrots or radishes for extra crunch.Use Greek yogurt instead of mao for a lighter dressing.Include seaweed salad or pickled ginger for added flavor.Store leftovers (without dressing) refrigerated up to 1 day. Reheat crispy rice separately to restore crunch.

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