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crispy rice salad with salmon, Honey Sriracha glaze and Asian sesame dressing

Crispy Rice Salad with Honey Sriracha Salmon & Asian Sesame Dressing

This recipe makes a hearty crispy rice salad that’s full of color, flavor, and lots of texture.
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Prep Time:20 minutes
Cook Time:20 minutes
Course: Salad
Cuisine: American, Chinese
Keyword: crispy rice salad
Servings: 2

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

If you are baking crispy rice in the oven:
  • 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