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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.