This crispy rice salmon salad is crunchy, fresh, satisfying, and the kind of bowl you’ll crave again the next day. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This salad has crispy rice for crunch, salmon for rich savory flavor, cucumber for freshness, and a dressing that’s sweet, tangy, and sesame-forward without being heavy.
INGREDIENTS FOR THE SALAD
– Rice
– Dark soy sauce
– Chili crisp oil
– Sesame oil
– English cucumber
– Edamame
– Avocado
– Salmon
– Peanuts
– Green onions
Preheat the oven to 400°F. Line a sheet tray with foil (or parchment if you prefer less sticking).
STEP 1: PREHEAT THE OVEN
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.
STEP 3: BAKE UNTIL CRISPY
Bake for 30 to 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. Place the salmon in the oven and roast until cooked through and flaky.
When it’s done, flake the salmon.
STEP 5: MAKE THE SESAME GINGER 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.
STEP 6: ASSEMBLE THE SALAD
In a large bowl, toss the salad ingredients with dressing. Add crispy rice and flaked salmon. Top with chopped peanuts and green onions.
Serve immediately.
PRO TIPS
- Pat your cucumbers dry so the bowl stays crisp
- Flake the salmon into larger pieces so they stay tender
- Add nori strips or crushed seaweed for a sushi-style bowl
GET THE FULL RECIPE
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