This crispy rice salmon salad is my take on the viral crispy rice bowls that keep taking over TikTok. You bake chilled rice until it turns golden and crunchy, roast a salmon filet right alongside it, then toss everything with crisp cucumber, creamy avocado, and edamame. Finish it with a sweet-salty sesame ginger dressing, and you’ve got a bowl that’s crunchy, fresh, and seriously satisfying. If you’ve made my Crispy Rice Salad with Chicken or my Salmon Rice Bowl, you know how good rice bowls are, and this sushi bowl inspired one is crazy delicious.
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Why You'll Love This Crispy Rice Salad with Salmon
After I made my crispy rice salad with chicken, I couldn’t stop thinking about a salmon version. Salmon just works here, it’s rich and savory, and it pairs perfectly with sesame, ginger, and that sweet-salty dressing. The result tastes like a crunchy sushi bowl, and it’s the kind of thing you’ll keep craving the next day
This recipe nails contrast. Crispy rice gives you that snacky crunch, salmon brings the savory protein, cucumber keeps it cold and refreshing, avocado makes it creamy, and edamame adds extra texture and more protein. Then the sesame ginger dressing ties it all together without feeling heavy, sweet, tangy, and bold enough to coat every bite.
It’s also meal-prep friendly as long as you keep the components separate until you’re ready to eat. That’s the key to keeping the rice crunchy. And if you’re someone who always wants extra sauce, make a double batch of the dressing. It’s so good you’ll end up using it on everything, and it keeps well in the fridge.
Ingredients You'll Need
Crispy Rice:
- 4 cups cooked rice, cooled
- 1 tablespoon dark soy sauce
- 1 tablespoon chili crisp oil
- 1 tablespoon sesame oil
Salad:
- 1 large English cucumber, thinly sliced
- 1 cup edamame
- 1 avocado
- 8 ounces salmon filet
Dressing:
- ¼ cup olive oil
- ¼ cup sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 ½ teaspoons ground ginger
- ½ teaspoon salt
Recommended Topping:
- Chopped peanuts
- Green onions
Ingredient Notes That Make This Crispy Rice and Salmon Bowl Better
- Cooked and cooled rice: Cold rice is drier, which is exactly what you want for crisping. Fresh hot rice holds too much moisture and won’t crisp as evenly.
- Dark soy sauce: Adds deeper flavor and better color. If you only have regular soy sauce, it still works, but the rice will be slightly lighter in color.
- Sesame oil: A little goes a long way. It gives that toasted, nutty flavor that makes the bowl taste “restaurant.” Since your dressing includes sesame oil too, it’s very sesame-forward (which is delicious), just something to know.
- English cucumber: Best for this salad because it’s crisp, thin-skinned, and not overly seedy.
- Edamame: Adds protein and texture. If using frozen, thaw and drain well so the salad doesn’t get watery.
- Salmon: Roasting it in the same oven makes this recipe easy. Flaking it at the end gives you tender pieces that mix perfectly into the bowl.
How to Make Crispy Rice Salmon Salad
Step 1: Preheat and prep
Preheat the oven to 400°F. Line a sheet tray with foil (or parchment if you prefer less sticking).
Step 2: Season the rice
Spread the cooled rice on the prepared tray. Drizzle with dark soy sauce, sesame oil, and chili crisp oil. Toss until evenly coated, then spread into an even layer. If the rice is piled too thick, it will steam instead of crisp. A thin, even layer is the secret.
Step 3: Bake until crispy
Bake for 30-40 minutes, tossing and rotating the pan halfway through, until the rice is crispy and golden.
Step 4: Roast the salmon (last 15 minutes)
Season the salmon filet with salt and pepper. During the last 15 minutes of the rice cooking time, place the salmon in the oven and roast until cooked through and flaky. When it’s done, flake the salmon into bite-sized pieces.
Step 5: Make the Dressing
In a bowl, whisk olive oil and sesame oil together. Add rice vinegar, soy sauce, honey, ground ginger, and salt. Whisk until it turns into a cohesive mixture.
Important note: Oil-based dressings separate as they sit. Give it a quick whisk (or shake in a jar) right before using.
Step 6: Assemble the salad
In a large bowl, toss the cucumber, avocado, and edamame with your desired amount of dressing. Add crispy rice and flaked salmon. Toss gently just to combine. Top with chopped peanuts and green onions. Serve immediately for maximum crunch.
Pro Tips for the Best Crispy Rice Salmon Cucumber Salad
- Start with cold, cooked rice: Day-old rice crisps up the best because it’s drier. Fresh, warm rice has too much moisture and will bake up more chewy than crunchy. If you just cooked rice, spread it on a tray and chill it first.
- Spread the rice thin for real crunch: Crispy rice needs space. Keep it mostly in a single layer on the sheet tray so it roasts instead of steaming. If it’s piled up, use two trays.
- Use foil or parchment and lightly oil it if needed: Soy sauce and rice can stick once it caramelizes. Foil works great, but a quick spray of oil (or a tiny drizzle) helps the rice lift cleanly at the end.
- Toss and rotate halfway, then watch the last 10 minutes: Tossing at the halfway point is what gets you even crunch. In the last stretch, check every few minutes because ovens vary and rice can go from golden to overdone fast.
- Don’t let hot rice hit the salad: Let the crispy rice cool for 10 to 15 minutes before mixing. Hot crispy rice with cold dressing will create soggy rice. Cooling keeps it crunchy longer.
- Season the salmon simply and don’t overcook it: Salt and pepper is perfect because the dressing and rice are already flavorful. Pull the salmon when it flakes easily and still looks juicy in the center. It’ll keep cooking a bit as it rests.
- Make the salmon and rice share the oven, but keep them separate: Add the salmon for the last 15 minutes so it stays tender. If your rice needs extra time, let the rice finish first and slide the salmon in after, you want crunchy rice and juicy salmon, not dry salmon.
- Flake the salmon after it rests: Let it sit for 5 minutes after baking, then flake into big pieces. It stays juicier and looks better in the bowl than tiny shredded bits.
- Whisk the dressing until it looks fully blended: Oil with vinegar and soy sauce need a strong whisk to emulsify. If it separates quickly, whisk again right before you toss, or shake it in a jar.
- Dress the veggies first, add rice and salmon last: Toss cucumber, edamame, and avocado with dressing first. Then fold in the crispy rice and salmon at the very end so the rice stays crunchy and the salmon doesn’t break apart.
- Add avocado last and fold gently: Avocado gets mashed if you toss too hard. Add it at the end and fold just enough to combine
- Go heavy on the toppings: Chopped peanuts and green onions aren’t optional in my opinion. They add crunch, freshness, and make the whole bowl taste more “complete.” If you’ve got sesame seeds or crushed seaweed snacks, those are great too.
- Meal prep tip that actually works: Keep crispy rice in a separate container at room temp (so it doesn’t trap moisture). Keep dressing and veggies in the fridge. Assemble right before eating. If the rice softens, re-crisp it at 400°F for 5 to 8 minutes or air fry until crunchy again.
Storage and Meal Prep Tips
This crispy rice salmon salad is best fresh because once the crispy rice hits the dressing, it starts to soften. The good news is it meal preps really well if you keep everything in the right containers and assemble right before you eat.
How to meal prep it (so the rice stays crunchy):
- Crispy rice: Store it separately in an airtight container for 2-3 days. It may soften a little over time, but you can bring it right back to crunchy. If it still feels warm when you store it, let it cool completely first so it doesn’t trap steam.
- Dressing: Store in a jar in the fridge for up to 5 days. Shake or whisk before using since it can separate as it sits.
- Salmon and veggies: Store the cooked salmon and the chopped veggies in separate containers in the fridge for up to 3 days. If you’re using avocado, slice it fresh right before serving so it doesn’t brown.
How to re-crisp the rice:
- Oven: Spread the rice on a sheet tray and bake at 400°F for 5 to 8 minutes until crunchy again.
- Air fryer: Air fry in a single layer until crisp, usually 2 to 4 minutes depending on your air fryer.
Best assembly tip: Toss the cucumber, edamame, and dressing first, then fold in the salmon and crispy rice last. That order keeps the rice crunchy and the salmon in flaky pieces.
Crispy Rice Salad with Salmon FAQs
How do you make rice crispy for a salad?
Use cold, cooked rice (day-old is best), spread it in a thin, even layer on a sheet tray, toss with seasoning, and bake at 400°F until golden and crunchy, tossing halfway through. Crowding the pan is the main reason it won’t crisp
Why isn’t my crispy rice getting crispy?
Your rice is usually too wet or too piled up. Make sure the rice is fully cooled, spread it thin, and use two trays if needed. Also, toss halfway through so more rice touches the hot pan and air.
Can I use leftover rice for crispy rice salad?
Yes, and it’s actually the best option. Leftover rice is drier, which means it bakes up crispier and faster than freshly cooked rice.
Can I use frozen salmon for crispy rice salmon salad?
Yes, but thawing is best. Thaw overnight in the fridge and pat the salmon dry before baking so it roasts instead of steaming. If you cook from frozen, it’ll take longer and can cook unevenly.
How long do you bake salmon at 400°F?
Most salmon fillets bake in about 12-15 minutes at 400°F depending on thickness. It’s done when it flakes easily and looks opaque. For accuracy, aim for 125°F-140°F depending on how you like it.
Can I make crispy rice salmon salad ahead of time?
You can prep everything ahead, but don’t assemble it. Keep the crispy rice, dressing, salmon, and veggies separate, then toss right before eating so the rice stays crunchy.
How do you keep crispy rice crunchy in a salad?
Add the crispy rice last and serve right away. For meal prep, store the rice separately and fold it in at the end. If it softens, re-crisp it in the oven or air fryer before serving.
Viral Recipes to Try Next
Crispy Rice Salmon Cucumber Salad (Viral TikTok Recipe)
This crispy rice salmon salad is my take on the viral crispy rice bowls that keep taking over TikTok. You bake chilled rice until it turns golden and crunchy, roast a salmon filet right alongside it, then toss everything with crisp cucumber, creamy avocado, and edamame. Finish it with a sweet-salty sesame ginger dressing, and you’ve got a bowl that’s crunchy, fresh, and seriously satisfying. If you’ve made my Crispy Rice Salad with Chicken or my Salmon Rice Bowl, you know how good rice bowls are, and this sushi bowl inspired one is crazy delicious.
Ingredients
Crispy Rice:
- 4 cups cooked rice, cooled
- 1 tablespoon dark soy sauce
- 1 tablespoon chili crisp oil
- 1 tablespoon sesame oil
Salad:
- 1 large English cucumber, thinly sliced
- 1 cup edamame
- 1 avocado
- 8 ounces salmon filet
Dressing:
- ¼ cup olive oil
- ¼ cup sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 ½ teaspoons ground ginger
- ½ teaspoon salt
Recommended Topping:
- Chopped peanuts
- Green onions
Instructions
- Preheat the oven to 400°F.
- Spread the rice on a foil lined sheet tray. Toss with the soy sauce, sesame oil, and chili crisp oil. Bake for 30-40 Minutes until crispy, tossing and rotating halfway through.
- Season the salmon filet with salt and pepper.
- Cook the salmon for the last 15 minutes in the same oven as the rice.
- Whisk the oils together, add the vinegar and soy sauce, and seasonings. Whisk together until a cohesive mixture.
- Toss together the cucumber, avocado, and edamame. Toss with your desired amount of dressing. Add crispy rice and flaked salmon. Toss to just combine. Top with chopped peanuts and green onions to garnish.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1828Total Fat: 103gSaturated Fat: 15gUnsaturated Fat: 88gCholesterol: 73mgSodium: 2198mgCarbohydrates: 177gFiber: 14gSugar: 17gProtein: 58g
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