Crispy Rice Salad with Salmon (with Delicious Asian Sesame Dressing!)
If there’s one thing I love most in a salad, it’s contrast — crispy and creamy, warm and cool, savory and fresh. This crispy rice salad with salmon has it all.
By turning simple leftover rice into crunchy, golden bites, you can transform an everyday salad into something you’ll truly crave. I also like to add an easy honey sriracha salmon for protein because its sweet, spicy flavor pairs so well with the Asian sesame dressing. It’s also really good on its own or served in a warm rice bowl!
The dressing itself is one of my favorites: soy sauce brings lots of umami while sesame oil adds that nutty richness. Then add fresh veggies with lots of texture, and you’ve got all the good stuff layered into one bowl.
Why crispy rice makes the best salad topping
The magic of crispy rice is all in the texture: toasty edges, chewy centers, and a subtle heat from chili oil and soy sauce. It makes every forkful exciting — especially alongside creamy avocado, crunchy cabbage, and tender salmon.
From my experience, the air fryer works even better than the oven. The quick, hot air circulation “fries” the rice so it gets crispy without turning too hard or dry — and it’s faster, too!
How to make crispy rice in the oven
If you don’t have an air fryer, you can still get delicious crispy rice in the oven.
Here’s how:
- Preheat oven to 425°F (220°C)
- Spread rice on a parchment-lined baking sheet in a thin, even layer
- Bake for about 25–35 minutes, stirring once halfway through
- Taste the rice when you stir to find your perfect level of crispiness
How to make crispy rice salad with salmon
Crispy Rice
- 1.5 cups cooked rice (any type)
- 1 tsp chili oil (optional, add more if needed)
- 1 tbsp soy sauce
- 2 tbsp sesame oil
Honey Sriracha Salmon
- 1 lb skinless salmon fillet, cut into 1-inch cubes
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 2 tbsp honey
- 2 tsp grated ginger
- 1 tbsp sesame oil for pan frying (add more if needed)
Asian Sesame Dressing
- 2 tbsp sesame oil
- 2 tbsp olive oil or other neutral oil
- 2 tbsp soy sauce
- 1 tbsp black rice vinegar
- 1 tbsp honey (or sugar, maple syrup)
- 3g fresh ginger, about 1 tsp, grated
Salad
- 1 cup thinly sliced purple cabbage
- 3 Persian cucumbers or 1 English cucumber, thinly sliced
- ½ cup edamame beans, shelled
- 1 medium carrot, shredded
- 1 avocado, cubed
- 2 green onions, finely chopped
Step-by-step
1. Make the crispy rice:
Toss cold rice with chili oil and soy sauce. Spread in a thin layer on parchment paper.
- Air fryer: cook at 375–400°F (190–200°C) for about 15–18 minutes until golden and crunchy, optionally stirring once halfway.
- Oven: bake as described above.
2. Cook the salmon:
While waiting, mix soy sauce, sriracha, honey, and ginger. Heat sesame oil in a pan over medium heat, add salmon cubes, and pan fry until golden. Pour in the sauce and simmer until thick and glossy.
3. Make the dressing:
Whisk or blend together sesame oil, olive oil, soy sauce, rice vinegar, honey, and grated ginger until smooth.
4. Assemble:
In a large bowl, layer purple cabbage, cucumbers, edamame, carrot, avocado, and green onions. Add in crispy rice and drizzle generously with the Asian sesame dressing. Mix together. Top with honey sriracha salmon and enjoy!
Similar Quick&easy recipes to check out
If you try this recipe, let me know in the comments or tag @thecrystalcookbook on social media. Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube! Happy cooking!
Crispy Rice Salad with Honey Sriracha Salmon & Asian Sesame Dressing
Ingredients
Crispy Rice
- 1.5 cups cooked rice any type, warm or cold. Try not to use too much water when cooking the rice to keep the grains intact
- 1 tsp chili oil optional, or add more if needed
- 1 tbsp soy sauce
- 2 tbsp sesame oil
Honey Sriracha Salmon
- 1 lb skinless salmon fillet cut into 1-inch cubes
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 2 tbsp honey
- 2 tsp grated ginger
- 1 tbsp sesame oil for pan frying add more if needed
Asian Sesame Dressing
- 2 tbsp sesame oil
- 2 tbsp olive oil or other neutral oil
- 2 tbsp soy sauce
- 1 tbsp black rice vinegar
- 1 tbsp honey or sugar, maple syrup
- 3 g fresh ginger about 1 tsp, grated
Salad
- 1 cup thinly sliced purple cabbage
- 3 Persian cucumbers or 1 English cucumber thinly sliced
- ½ cup edamame beans shelled
- 1 medium carrot shredded
- 1 avocado cubed
- 2 green onions finely chopped
Instructions
- Toss rice with chili oil and soy sauce. Spread in a thin layer on parchment paper.
- Air fryer: cook at 375–400°F (190–200°C) for about 15–18 minutes until golden and crunchy, optionally stirring once halfway. (Or bake in the oven – see the note below)
- While waiting, mix soy sauce, sriracha, honey, and ginger. Heat sesame oil in a pan over medium heat, add salmon cubes, and pan fry until golden. Pour in the sauce and simmer until thick and glossy.
- Whisk or blend together sesame oil, olive oil, soy sauce, rice vinegar, honey, and grated ginger until smooth.
- In a large bowl, layer purple cabbage, cucumbers, edamame, carrot, avocado, and green onions. Add in crispy rice and drizzle generously with the Asian sesame dressing. Mix together. Top with honey sriracha salmon and enjoy!
Notes
- Preheat oven to 425°F (220°C)
- Spread rice on a parchment-lined baking sheet in a thin, even layer
- Bake for about 25–35 minutes, stirring once halfway through
- Taste the rice when you stir to find your perfect level of crispiness
