Crispy Rice Salad
Mar 15, 2025 02:00 PM
Crispy Rice Salad is life-changing—if by life, we’re talking about your lunchtime routine. Crispy baked (or air-fried) rice, honey-glazed salmon, and a spoon-licking good peanut sauce make it all-caps INCREDIBLE.
So friends, here it is. The salad that says it serves 3, but you might just eat it all yourself. (Ahem, I ate it all by myself.) The salad that’s bold enough to be made with a base of crispy rice instead of greens, making you wonder how else you can put this glorious crispy rice to use in your day-to-day life.
All that’s to say: I really think you should make this crispy rice salad. And probably soon.
Ingredients:
For the Rice
- 1 ½ cups cooked and cooled long grain rice
- 1 ½ tablespoons toasted sesame oil
- 1 ½ teaspoons low-sodium soy sauce
- 1 tablespoon garlic chili paste
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
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
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