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.)
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Cooked sushi rice or short-grain rice
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Fresh salmon fillets
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Soy sauce
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Sesame oil
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Rice vinegar
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Mayonnaise or Japanese mayo
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Scallions (sliced)
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Cucumber (diced)
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Avocado (diced)
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Mixed salad greens or lettuce
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Vegetable oil (for frying)
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Sesame seeds (optional)
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Sriracha (optional, for heat)
Directions
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Preheat vegetable oil in a skillet over medium-high heat.
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Form cooked rice into small bite-sized cubes or rectangles. Fry rice cubes until golden and crispy on all sides. Drain on paper towels.
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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.
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In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and mayonnaise to make the dressing. Add sriracha if using.
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In a large bowl, combine mixed greens, cucumber, avocado, scallions, crispy rice, and flaked salmon.
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Drizzle dressing over salad and toss gently to combine.
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Sprinkle with sesame seeds before serving.
Servings and Timing
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Servings: 4
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Prep Time: 15 minutes
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Cook Time: 15 minutes
Variations
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Use smoked salmon or cooked shrimp instead of fresh salmon.
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Add shredded carrots or radishes for extra crunch.
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Substitute mayonnaise with Greek yogurt for a lighter dressing.
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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.
Salmon Crispy Rice Salad
- 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
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2 cups cooked sushi rice or short-grain rice
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4 fresh salmon fillets
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2 tbsp soy sauce
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1 tbsp sesame oil
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1 tbsp rice vinegar
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2 tbsp mayonnaise or Japanese mayo
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3 scallions, sliced
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1 cucumber, diced
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1 avocado, diced
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4 cups mixed salad greens or lettuce
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Vegetable oil (for frying)
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Sesame seeds (optional)
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Sriracha (optional, for heat)
- Salt and pepper, to taste
Instructions
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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.
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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.
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In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, mayonnaise, and sriracha if using to make the dressing.
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In a large bowl, combine mixed greens, cucumber, avocado, scallions, crispy rice, and flaked salmon.
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Drizzle dressing over salad and toss gently to combine.
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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.
