Crispy Rice Salad with Salmon, Edamame, and Nutty Ginger Dressing Recipe
This Crispy Rice Salad features perfectly cooked jasmine rice pan-fried to crispy perfection, paired with tender salmon glazed in a sweet soy mixture. Topped with crunchy cashews, fresh cucumber, edamame, creamy avocado, green onions, and cilantro, all drizzled with a tangy and slightly sweet peanut dressing. A vibrant, textural salad ideal for a nourishing lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Low Fat
Ingredients
Scale
For the Rice:
- 1 ½ cups cooked and cooled long grain rice (Jasmine rice recommended, refrigerated overnight)
- 1 ½ tablespoons toasted sesame oil
- 1 ½ teaspoons low-sodium soy sauce
- 1 tablespoon garlic chili paste (Sambal Oelek or chili crisp)
For the Salmon:
- 1 (8-ounce) salmon fillet
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon honey or pure maple syrup
- Pinch kosher salt
For the Salad:
- 1 English cucumber
- 1 cup frozen shelled edamame, thawed
- 1 avocado, diced
- 3 green onions, thinly sliced (about ½ bunch or ⅓ cup)
- ⅓ cup fresh cilantro leaves, chopped
- ¼ cup toasted cashews, roughly chopped
For the Dressing:
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 2 tablespoons creamy peanut butter or almond butter or tahini
- ½ teaspoon ground ginger
Instructions
- Prepare the Rice: In a large skillet or non-stick pan, heat the toasted sesame oil over medium heat. Add the cooked and chilled jasmine rice, breaking up any clumps. Stir-fry the rice until it becomes crispy and golden on the bottom, about 5-7 minutes. Stir in the low-sodium soy sauce and garlic chili paste, mixing thoroughly. Remove from heat and set aside.
- Cook the Salmon: Preheat oven to 400°F (200°C) or heat a non-stick skillet over medium heat. Brush the salmon fillet with a mixture of low-sodium soy sauce and honey or maple syrup, and sprinkle with a pinch of kosher salt. If baking, place the salmon on a baking sheet lined with parchment and bake for 12-15 minutes until cooked through. If pan-searing, cook for about 4-5 minutes per side until flaky and cooked through. Remove and let rest.
- Prepare the Salad: While salmon cooks, thinly slice the English cucumber, thaw and drain the edamame, dice the avocado, slice green onions, and chop cilantro. Roughly chop the toasted cashews. Combine all salad ingredients in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together rice vinegar, honey, low sodium soy sauce, creamy peanut butter (or almond butter/tahini), and ground ginger until smooth and creamy.
- Assemble the Salad: Add the crispy rice to the bowl with the salad vegetables and toss to combine. Drizzle the peanut dressing over the salad and toss again to coat everything evenly.
- Serve: Plate the crispy rice salad and top with the cooked salmon fillet. Garnish with the toasted cashews and extra cilantro if desired. Serve immediately for best texture and flavor.
Notes
- For best texture, use rice that has been cooked and refrigerated overnight to ensure it crisps up well.
- You can substitute salmon with grilled chicken or tofu for a different protein option.
- If you prefer spicier, add more garlic chili paste or a dash of Sriracha.
- The dressing can be made vegan by using maple syrup instead of honey and almond butter or tahini instead of peanut butter.
- Make sure to thaw edamame fully and drain before adding to avoid excess moisture in the salad.
Keywords: crispy rice salad, salmon salad, sesame rice, Asian salad, peanut dressing, healthy lunch, jasmine rice recipe