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
Scale
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