Crispy Rice Salad

This crispy rice salad is a colorful and flavor-packed dish that combines golden toasted rice, tender glazed salmon, creamy avocado, and a fresh veggie medley—all brought together with a zesty, nutty peanut dressing. The combination of textures and bright flavors makes it a balanced, crave-worthy meal perfect for lunch or dinner. It’s easy to customize, oven- or air fryer-friendly, and comes together in under an hour.

Why You’ll Love This Recipe

This crispy rice salad is not just delicious—it’s a complete meal that hits every craving. The rice is perfectly crisp, giving a satisfying crunch in every bite. The salmon is flaky and sweet-savory, the veggies are refreshing, and the creamy peanut dressing ties it all together with a bold, tangy kick. It’s protein-rich, full of nutrients, and works well for meal prep or a fresh weeknight dinner.

Ingredients

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

For the Rice:
1½ cups cooked and cooled long-grain rice (preferably refrigerated overnight)
1½ tablespoons toasted sesame oil
1½ teaspoons low-sodium soy sauce
1 tablespoon garlic chili paste (like Sambal Oelek or chili crisp)

For the Salmon:
1 (8-ounce) salmon fillet
1 teaspoon low-sodium soy sauce
1 teaspoon honey or pure maple syrup
Pinch of kosher salt

For the Salad:
1 English cucumber, deseeded and sliced
1 cup frozen shelled edamame, thawed
1 avocado, diced
3 green onions, thinly sliced (about 1/2 bunch or 1/3 cup)
1/3 cup fresh cilantro leaves, chopped
1/4 cup toasted cashews, roughly chopped

For the Dressing:
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons low-sodium soy sauce
2 tablespoons creamy peanut butter (or almond butter or tahini)
1/2 teaspoon ground ginger

Directions

1. In a bowl, mix the rice with sesame oil, soy sauce, and chili paste until well-coated.

2. To Crisp in Air Fryer: Line the air fryer basket, press the rice into an even layer, and cook at 400°F for 10 minutes. Stir, press again, and cook for another 15–20 minutes until golden and crispy.

3. To Crisp in Oven: Spread rice on a parchment-lined baking sheet. Bake at 400°F for 30–40 minutes, tossing halfway through, until golden and crispy.

4. While the rice is cooking, prepare the salad: combine cucumber, edamame, avocado, green onions, cilantro, and cashews in a large bowl.

5. Brush the salmon with soy sauce and honey.

6. To Bake: Bake at 400°F for 12–18 minutes.

7. To Air Fry: Air fry at 400°F for 10–15 minutes, or until the internal temperature reaches 145°F. Let the salmon rest, then flake into bite-sized pieces.

8. In a jar, shake together the vinegar, honey, soy sauce, peanut butter, and ground ginger to create the dressing.

9. Break the crispy rice into chunks. Add the flaked salmon and crispy rice to the salad bowl.

10. Pour the dressing over everything and toss well to combine. Adjust seasoning if needed.

Servings and timing

Servings: 3
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: Approximately 450 kcal per serving

Variations

• Vegetarian Version: Omit the salmon and add crispy tofu or tempeh.

• Spicy Twist: Add extra chili paste to the dressing or a sprinkle of red pepper flakes.

• Grain Swap: Try cooked and chilled quinoa or farro instead of rice for a different texture.

• Nut-Free: Use sunflower seed butter in place of peanut butter and omit cashews.

• Tropical: Add diced mango or pineapple for a sweet contrast.

• Low-Carb: Use cauliflower rice, though it won’t crisp the same way.

• Crunch Boost: Add crispy wonton strips or roasted chickpeas.

• Different Protein: Substitute grilled shrimp or rotisserie chicken for salmon.

• Extra Greens: Toss in baby spinach or arugula for added freshness.

• Creamier Dressing: Mix in a splash of coconut milk or Greek yogurt for a silkier dressing.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep crispy rice and dressing separate until ready to eat. Reheat the rice in an oven or air fryer at 350°F for a few minutes to re-crisp. The salad can be eaten cold or at room temperature. Avoid freezing, as the avocado and fresh vegetables won’t hold up well.

FAQs

Can I make the crispy rice in advance?

Yes, you can make the crispy rice up to a day ahead. Let it cool completely and store it in an airtight container at room temperature to maintain crispness.

What can I use instead of salmon?

You can use grilled chicken, shrimp, tofu, or even canned tuna as a quick and easy alternative to salmon.

Is this salad spicy?

The heat level is mild, but you can increase or reduce the chili paste to suit your taste.

Can I use fresh edamame instead of frozen?

Yes, fresh edamame works just as well. Just ensure it’s cooked and shelled before adding.

How do I keep the avocado from browning?

Toss the diced avocado in a little lemon or lime juice before mixing into the salad to slow oxidation.

Can I make this peanut-free?

Absolutely. Substitute the peanut butter with tahini or almond butter, and skip the cashews if needed.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or coconut aminos instead of soy sauce.

How long will the dressing last?

The dressing will keep in the fridge for up to 5 days in a sealed container or jar. Shake well before using.

Can I double this recipe?

Yes, simply double all the ingredients. It’s great for meal prep or feeding a crowd.

Do I need to press the rice for it to crisp?

Yes, pressing it helps the rice form a more compact layer, which promotes even crisping in both the oven and air fryer.

Conclusion

This crispy rice salad delivers bold flavors, vibrant textures, and nourishing ingredients all in one bowl. With its versatile prep options and endless variations, it’s a go-to recipe for quick lunches, satisfying dinners, or impressive meal prep. Whether you’re keeping it classic with salmon or switching things up with tofu, this salad is sure to become a staple in your kitchen.

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