Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe
There’s something truly irresistible about this Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe. The way the crispy rice brings a fun crunch perfectly balanced with tender salmon and creamy avocado — it’s a salad that really hits all the right notes. I often find myself making this when I want a meal that’s fresh and light but still packs a punch with texture and flavor.
What makes this Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe especially worth trying is how every bite feels like a little celebration of different tastes and textures. The toasted cashews add that unexpected nuttiness, while the tangy dressing keeps things bright and fresh. Plus, it’s pretty quick to throw together once you’ve prepped the rice, making it go-to lunch or easy dinner material.
Ingredients You’ll Need
Each ingredient in this Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe plays a key role, creating a balance of freshness, crunch, and richness. When shopping, I recommend grabbing the freshest salmon you can find, and don’t skimp on the cashews—they really bring the dish together.
- Long grain rice: Jasmine rice works beautifully and tastes best when cooked and chilled overnight for that perfect crispy texture.
- Toasted sesame oil: Adds a deep, nutty aroma that pairs wonderfully with the salmon and edamame.
- Low-sodium soy sauce: Keeps saltiness in check without overwhelming other flavors.
- Garlic chili paste (Sambal Oelek or chili crisp): Gives a gentle heat and depth—feel free to adjust the spice level to your liking.
- Salmon fillet: Fresh, preferably wild-caught, you’ll get a flaky, flavorful protein that’s the star of the salad.
- Honey or maple syrup: A little sweetness balances the salty soy in the salmon glaze.
- English cucumber: Crisp and hydrating, it adds a cooling crunch.
- Frozen shelled edamame: These pop with color and a nice bite—thaw before tossing in the salad.
- Avocado: Creamy texture contrasts perfectly with the crispy rice.
- Green onions: Bright, mild onion flavor that lifts the whole dish.
- Fresh cilantro leaves: Adds a fresh herbal note; but if you’re not a cilantro fan, flat-leaf parsley works in a pinch.
- Toasted cashews: Roughly chopped for crunch and a buttery finish.
- Rice vinegar: Tangy base for the dressing that brightens every bite.
- Peanut butter, almond butter, or tahini: Gives the dressing a luscious creaminess and subtle nuttiness—peanut butter is my personal fave here.
- Ground ginger: Adds warmth and a bit of spice to the dressing mix.
Variations
I love how flexible this Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe is—you can easily tweak it to fit what’s in your fridge or your dietary needs. Don’t be afraid to personalize it; some of my best meals came from little adjustments!
- Vegan option: Swap the salmon for grilled tofu or tempeh marinated in the same soy-honey glaze. I tried this once and was pleasantly surprised by how satisfying the tofu made the salad feel.
- Nut-free version: Skip the cashews and use toasted pumpkin seeds instead to keep the crunch without the nuts.
- Spice level: Dial up the garlic chili paste or add fresh sliced jalapeños if you like your salad spicy—I always keep extra chili paste handy for this.
- Seasonal spins: Try adding shredded carrots or snap peas in spring for extra crunch and color.
How to Make Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe
Step 1: Prepare the Crispy Rice
Start with rice that’s been cooked, cooled, and ideally refrigerated overnight. This step is key to getting that crispy texture when you pan-fry it. Toss the chilled rice with toasted sesame oil, low-sodium soy sauce, and garlic chili paste—this combo infuses flavor before crisping. Heat a non-stick or cast iron pan over medium-high heat, and add a thin layer of the rice, pressing it down gently. Let it cook undisturbed for a few minutes so it forms a golden crust before flipping to crisp the other side. Patience pays off here!
Step 2: Cook the Salmon
While the rice crisps, prepare your salmon by mixing soy sauce and honey, then brushing it over the fillet. Season lightly with kosher salt. Sear it skin-side down in a hot pan until the skin is crisp, then flip to finish cooking—it shouldn’t take more than 4-5 minutes total depending on thickness. You want it just cooked through but still moist and flaky. Let it rest a few minutes before flaking it into chunks for the salad.
Step 3: Assemble the Salad
Chop your cucumber, dice the avocado, slice green onions, and chop cilantro. In a bowl, whisk together rice vinegar, honey, soy sauce, peanut butter, and ground ginger until smooth and creamy—the dressing is what brings everything together, so taste and adjust sweetness or salt as you go. Toss the edamame, fresh veggies, and half the toasted cashews with the dressing. Add the crispy rice and salmon carefully to mix without breaking too much of the crispy rice crust.
How to Serve Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe
Garnishes
I like to sprinkle extra toasted cashews and a few cilantro leaves on top for the final touch. Sometimes, a squeeze of fresh lime juice or a few sesame seeds takes the salad over the top. It’s all about layering fresh, crunchy, and flavorful details that delight your taste buds with every bite.
Side Dishes
This salad is hearty enough to be a meal on its own, but I often serve it alongside steamed dumplings or a simple miso soup. For a lighter side, crispy seaweed snacks or pickled vegetables complement the flavors nicely.
Creative Ways to Present
When I’ve made this for guests, I love serving the crispy rice in individual shallow bowls with salmon right on top and a sprinkle of cashews and green onions for garnish. It feels special but still approachable—plus, everyone can mix their own salad dressing amount to taste.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately when possible. Keep the crispy rice apart to maintain its crunch, and the salmon and salad mixture chilled in airtight containers. This way you avoid sogginess and enjoy crispy rice even the next day.
Freezing
I don’t recommend freezing this Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe since the texture of avocado and crispy rice won’t hold up well. For best flavor and texture, make it fresh or enjoy leftovers within a day or two.
Reheating
If you want to reheat the rice, I pop it in a skillet over medium heat for a few minutes to revive the crispiness. Avoid microwaving as it tends to turn the rice mushy. Gently warm the salmon separately, or enjoy it cold—it tastes great either way!
FAQs
-
Can I use other types of fish instead of salmon in the Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe?
Absolutely! While salmon is ideal for its rich texture and flavor, you can substitute with cooked tuna, mahi-mahi, or even grilled shrimp for variety. Just use a similar glaze with soy sauce and honey to keep the flavor profile consistent.
-
How do I get the rice crispy without it sticking to the pan?
The key is to use chilled, day-old rice and minimal oil. Press the rice down firmly into the pan and let it cook without stirring or flipping prematurely. Using a non-stick or well-seasoned cast iron skillet helps prevent sticking. If the rice resists when flipping, give it another minute to crisp up.
-
Is this Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe gluten-free?
It can be made gluten-free by choosing tamari or a gluten-free soy sauce instead of regular soy sauce. Just double-check your chili paste and peanut butter labels to ensure they’re gluten-free as well.
-
Can I prepare parts of this recipe in advance?
Yes! Cook and chill the rice the day before. You can also prep the dressing and chop the veggies ahead of time. I like to cook the salmon fresh to maintain its texture but if you need to save time, cooked salmon stored properly works fine too.
Final Thoughts
This Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe has become one of my favorite go-to meals whenever I want something fresh yet satisfying. It’s got that wonderful combination of textures and flavors that keeps you coming back for more. Give it a try—you’ll love the balance of crispy rice, savory salmon, and crunchy cashews all dressed up in a tangy, nutty dressing. Trust me, once you make it, it’ll quickly become a staple in your recipe rotation!
Print
Crispy Rice Salad with Salmon, Edamame, and Toasted Cashews Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Asian
Description
A vibrant and flavorful Crispy Rice Salad featuring perfectly toasted jasmine rice, tender honey-soy glazed salmon, fresh crunchy vegetables, and a creamy, tangy peanut dressing. This dish combines textures and bold Asian-inspired flavors making it a satisfying and refreshing meal.
Ingredients
For the Rice:
- 1 ½ cups cooked and cooled long grain rice (Jasmine 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: Heat a non-stick skillet over medium heat. Add the cooked and chilled rice, tossing it with toasted sesame oil, low-sodium soy sauce, and garlic chili paste. Cook stirring occasionally until the rice becomes crispy and slightly golden on the bottom, about 5-7 minutes. Remove from heat and set aside.
- Cook the Salmon: Preheat the oven to 400°F (200°C). In a small bowl, mix soy sauce and honey or maple syrup. Place the salmon fillet on a baking sheet lined with parchment paper. Brush the soy-honey glaze over the salmon and sprinkle with a pinch of kosher salt. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Remove from oven and let rest.
- Prepare the Salad Ingredients: Slice the English cucumber into thin rounds or half-moons. Thaw the frozen edamame if not already thawed. Dice the avocado, slice the green onions, and chop the cilantro leaves. Roughly chop the toasted cashews.
- Make the Dressing: In a small bowl, whisk together rice vinegar, honey, low sodium soy sauce, creamy peanut butter, and ground ginger until smooth and well combined. Adjust seasoning to taste if needed.
- Assemble the Salad: In a large salad bowl, combine the crispy rice, cucumber, edamame, avocado, green onions, cilantro, and cashews. Drizzle the peanut dressing over the salad and gently toss to coat all ingredients evenly.
- Serve: Plate the salad and top with flaked baked salmon. Serve immediately for best texture and flavor.
Notes
- For best texture, refrigerate the cooked rice overnight to dry it out before crisping.
- Adjust the chili paste amount for spice preference or substitute with chili crisp for extra flavor.
- Use low sodium soy sauce to control the saltiness of the dish.
- Can be made with almond butter or tahini if peanut allergy is a concern.
- Salmon can be grilled instead of baked if desired.
Keywords: crispy rice salad, salmon salad, Asian salad, peanut dressing, sesame oil, jasmine rice, healthy salad, easy dinner
