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This crispy rice salmon salad is inspired by a dish I had at a Japanese restaurant I love and couldn’t stop thinking about until I made my own version at home. Chili crisp seasoned jasmine rice gets baked until golden and crunchy, then tossed with broiled salmon, kale, cucumber, avocado, and a sesame soy dressing that pulls everything together. Make it once on the weekend and you have an incredible healthy lunch ready to go all week!
If you love a salad that doubles as a full meal, my Chinese Chicken Salad and Superfood Salad are two more favorites worth trying.
Table of Contents
Quick Summary
- What it is: A hearty salad with chili crisp baked crispy rice, broiled salmon, fresh vegetables, and a sesame soy dressing.
- Why you’ll love it: Big textures, bold flavors, and it works as a weeknight dinner or meal prep lunch all week.
- How to make it: Season and bake the rice until crispy, broil the salmon and flake it, toss everything with fresh vegetables, add the crispy rice, pour over the dressing and toss to combine.
Why I Love This Recipe
After testing it a few times I landed on this version, which honestly might be even better than the original. The chili crisp rice is the star! It comes out of the oven golden and crunchy with this addictive spicy, savory depth that you just can’t get any other way. My kids were immediately hooked, which is always the real test in my house.
It’s also incredibly easy to make. The rice goes in the oven, the salmon goes under the broiler, and while everything cools you throw the salad together. No complicated technique, no special equipment.
The best part? It makes the best meal prep lunch. Cook the salmon and rice on the weekend, keep everything separate in the fridge, and you have the most delicious healthy lunch ready to go all week.
The Ingredients
Jasmine rice: Use cooked and cooled rice for the best results. Day-old leftover rice works perfectly here and actually can crisp up better than freshly cooked.
Chili crisp: This is the secret weapon. It seasons the rice with heat, depth, and that addictive savory crunch. Don’t skip it.
Salmon: A one pound fillet broiled simply with salt. Broiling gives you that slightly caramelized exterior and tender, flaky interior that works perfectly in a salad.
Kale: Thinly sliced with the stems removed so it’s tender enough to eat raw. It holds up to the dressing without wilting.
Sesame oil: Used in both the rice and the dressing. It’s what gives this salad its warm, nutty backbone.
*For a full list of ingredients and measurements see the recipe card below.
Variations and Substitutions
- Swap the protein: This salad works just as well with shredded roasted chicken, sliced steak, or even canned tuna if that’s what you have on hand.
- Cook the salmon differently: The broiler is my go-to for this recipe but if you prefer the air fryer, my Air Fryer Salmon works just as well.
- Make it spicier: Add a drizzle of sriracha to the dressing or use a spicier chili crisp for more heat.
- Add more crunch: Edamame is a great addition and adds a nice pop of protein and texture.
How to Make Crispy Rice Salmon Salad
- Season the rice. Toss the cooked jasmine rice with chili crisp, sesame oil, and soy sauce until every grain is coated.
- Bake the rice. Spread it in an even layer on a parchment lined sheet pan and bake at 400°F for 35 to 40 minutes until lightly golden and crispy. Let it cool completely before adding to the salad.
- Broil the salmon. Season the salmon fillet with salt, place flesh side up on a sheet pan, and broil for 10 minutes for medium or until cooked through. Let it cool, then flake into bite size pieces with a fork.
- Make the dressing. Add all the dressing ingredients to a jar and shake vigorously until combined.
- Assemble the salad. Add the cucumbers, cilantro, avocado, green onions, kale, and sesame seeds to a large bowl. Add the crispy rice and flaked salmon.
- Dress and toss. Pour the dressing over the salad and toss to coat. Serve immediately so the rice stays crispy.
Tips and Tricks
- Use cold leftover rice. Day-old rice that has been refrigerated crisps up faster and more evenly than freshly cooked rice. If you’re making the rice fresh, spread it on a sheet pan and let it cool completely before baking.
- Don’t crowd the rice. Spread it as thin and even as possible on the sheet pan. Clumps won’t crisp as well.
- Let everything cool before assembling. Hot salmon or warm rice will wilt the kale and avocado. Give both time to come to room temperature before tossing the salad together. Another reason this is great to meal prep for the week.
- Dress it right before serving. The crispy rice will start to soften once dressed, so if you’re making this ahead keep the dressing separate until you’re ready to eat.
Storage
This salad is best eaten right after tossing. If you want to make it ahead, store the crispy rice, salmon, salad vegetables, and dressing separately in the fridge for up to 3 days and assemble just before serving. The crispy rice will keep in an airtight container at room temperature for up to 2 days.
FAQs
Can I use leftover salmon?
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Yes, this is a great way to use up leftover cooked salmon. Just flake it and add it straight to the salad.
Can I make the crispy rice ahead of time?
Yes. Bake the rice and let it cool completely, then store in an airtight container at room temperature for up to 2 days. Add it to the salad just before serving.
What can I use instead of kale?
Shredded cabbage works great and adds a nice crunch. Spinach works too though it’s more delicate and will wilt faster once dressed.
More Salmon Recipes
I hope this crispy rice salmon salad becomes your new go-to for lunch or dinner. Once you try the baked crispy rice you’ll be putting it on everything. If you make it, please leave a comment and star rating below. It helps other people find the recipe and I love hearing what you think.
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Crispy Rice Salmon Salad
Ingredients
Rice:
- 2 cups cooked jasmine rice
- 1 tablespoon chili crisp
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
Salmon:
- 1 lb salmon fillet, skin on or off
- 1 teaspoon kosher salt
Salad:
- 2 Persian cucumbers, diced
- 1 handful cilantro, chopped
- 1 ripe avocado, diced
- 2 green onions, diced
- 1 small bunch kale, stems removed and thinly sliced
- 1 tablespoon toasted sesame seeds
Dressing:
- 3 tablespoons sesame oil
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 400°F.
- Place the rice, chili crisp, sesame oil, and soy sauce in a large bowl and stir to coat.
- Spread the rice in an even layer on a parchment lined sheet pan and bake for 35 to 40 minutes until lightly golden and crispy. Remove from the oven and allow to cool completely.
- Preheat the broiler.
- Place the salmon flesh side up on a sheet pan, season with salt, and broil for 10 minutes for medium or until cooked through. Allow to cool and flake into bite size pieces with a fork.
- Place all dressing ingredients in a jar and shake vigorously to combine.
- Add the cucumbers, cilantro, avocado, green onions, kale, and sesame seeds to a large bowl. Add the crispy rice and flaked salmon.
- Pour the dressing over the salad and toss to coat. Serve immediately.
Notes
- Rice: Day-old refrigerated rice crisps up better than freshly cooked. If making fresh, spread on a sheet pan and cool completely before baking.
- Make ahead: Store the crispy rice, salmon, vegetables, and dressing separately for up to 3 days. Assemble just before serving.
- Crispy rice storage: Keeps in an airtight container at room temperature for up to 2 days.
- Salmon: Skin on or off both work. If skin on, it will peel away easily once broiled and cooled.
