Your new weeknight fave: Crispy Rice Salad with Salmon! Spicy, crispy rice, tender salmon, fresh veggies, and an easy creamy sesame sauce with an Asian twist!
I’m not a salad person, unless it’s this Crispy Rice & Salmon Salad with Creamy Sesame Dressing! This is a quick and flavorful meal that’s as satisfying as it is delicious – and NUTRITIOUS! With crispy rice, tender salmon, lots of your favourite veggies, and a rich, creamy dressing, this dish is perfect for a healthy dinner or a standout meal prep option.
This is my latest favourite discovery when it comes to viral cooking trends – crispy rice! But one of my pet peeves cooking anything in the oven, is using all of that energy to cook just one item… so I included a baked salmon in this recipe!
Best of all, they both cook THE SAME TIME… If you have leftover rice, this takes less than 30 minutes to make.
I also made a quick sesame dressing with pantry staples – the result is deliciously creamy, nutty, and so good with the rice and the salmon.
Why You’ll Love This Recipe
- Quick and Efficient: I love it when things cook at the same time without much supervision from me! Bake the rice and salmon at the same time for a streamlined cooking process – plus ready in about 30 minutes, perfect for busy weeknights or meal prep.
- Bursting with Texture: Crispy rice, flaky salmon, crunchy veggies, creamy sauce—it’s a texture lover’s dream.
- Great for Meal Prep: Components can be made ahead, and leftovers store well.
Key Ingredients
Crispy Rice
- Rice: Day-old rice works best as it crisps up beautifully in the oven – even better, this means you don’t have to cook rice and this salad can be ready in under half an hour! Fresh rice can be used if cooled completely beforehand.
- Chili Oil: Use your chilli oil of choice, I have a go-to recipe here. Adjust the amount based on your spice tolerance! I highly recommend this, but if you’re serving little ones, feel free to omit.
- Soy Sauce
- Sesame Oil
- Salmon: A whole salmon fillet is my choice for this dish, as it cooks perfectly alongside the rice in the oven. For a quicker option, try canned tuna, pre-cooked shrimp or shredded chicken—no need to bake!
- Olive oil, salt & pepper: No need for ANY fancy seasonings; just your basic oil and salt and pepper.
Sesame Sauce Dressing
- Japanese Mayo: Creamier and slightly sweeter than regular mayo, Kewpie is my top choice, but regular mayo works too.
- Toasted Sesame Oil: The key ingredient to add that nutty flavour!
- Soy Sauce
- Apple Cider Vinegar
- Honey
- Salt
Veggies
Use your favourite salad veggies!
- Cucumber: Refreshing and crunchy.
- Corn: Sweet and juicy, complementing the savory elements.
- Cherry Tomatoes: Tangy and vibrant, adding a pop of color.
- Broccoli: In this recipe, I roasted it together with the salmon – we know how much I love efficiency! You also lightly steam or blanch.
- Spring Onions
Note: ALL of these ingredients can be prepared beforehand! When you’re ready to serve, dump everything in a bowl!
Key Steps to Making Crispy Rice Salmon Salad
1. Prepare the Crispy Rice
- Preheat the oven to 200°C (400°F).
- In a bowl, mix the cooked rice with chili oil, soy sauce, and sesame oil.
- Spread the rice evenly on a baking tray lined with parchment paper.
- Bake for 20–25 minutes, stirring halfway through for even crisping.
2. Cook the Salmon
- Place salmon fillet on a lined baking tray.
- Pat dry with paper towels.
- Drizzle with olive oil and season with salt and pepper.
- Bake alongside the rice for 15–18 minutes, or until the salmon is cooked through.
- If using broccoli, lightly coat with olive oil, salt & pepper, and add it in the tray with the salmon.
3. Make the Sesame Sauce Dressing
- While the rice and salmon is baking, prepare the sesame dressing.
- In a small bowl, whisk together Japanese mayo, sesame oil, soy sauce, apple cider vinegar, honey, and salt.
- Adjust to taste if needed.
- Prepare vegetables, if needed: Cut the cucumber, cherry tomatoes, spring onions.
4. Assemble the Salad
- In a large mixing bowl, combine the cucumber, corn, cherry tomatoes, broccoli, and spring onions.
- Flake the cooked salmon and add it to the bowl.
- Add the crispy rice and sesame seeds.
5. Combine and Serve
- Drizzle the creamy sesame dressing over the salad and toss to coat evenly.
- Enjoy immediately!
How to Serve
- As a Main Dish! Serve the salad as a satisfying main course for lunch or dinner.
- Meal Prep: Perfect for prepping ahead; just store the components separately and assemble when ready to eat.
Tips and Tricks:
- Crispy Rice: Ensure the rice is well-cooled before baking to achieve the best crispiness.
- Salmon Cooking: Adjust baking time based on the thickness of the salmon fillet for perfect doneness.
- Vegetable Prep: Slice vegetables evenly for uniform texture in every bite.
Storing and Reheating Instructions:
Storing
After mixing, you can keep in an airtight container for 1-2 days. The rice remains crisp!
For even better, long-lasting results, keep the salad components separate in airtight containers.
Reheating
This is the one dish that taste good when cold, so I wouldn’t reheat this. I also wouldn’t recommend reheating if you’ve mixed the sauce with the salad.
If you do want to reheat this, the best way is to give it a quick blitz in the microwave.
An even BETTER way is to not mix the salad beforehand! Reheat the individual components:
- Reheat the crispy rice in the oven or a toaster oven to maintain its crunch.
- The salmon can be gently reheated in a pan or microwave.
More Recipes Like This
Crispy Rice & Salmon Salad with Sesame Dressing
2
servings10
minutes20
minutesIngredients
- For the Crispy Rice:
1 cup cooked rice (preferably day-old)
1 -2 chili oil (adjust to spice tolerance)
1 tsp soy sauce
1 tsp sesame oil
- For the Salmon:
1 x 200g salmon fillet (about 7 oz)
2 tsp olive oil
Pinch salt and pepper
- For the Sesame Sauce Dressing:
2 tbsp Japanese mayo
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp apple cider vinegar
1 tbsp honey
1/4 tsp salt
- For the Veggies:
1/4 cup cucumber, diced
1/4 cup corn, cooked
1/4 cup cherry tomatoes, halved
1/4 cup broccoli, steamed or blanched
2 tbsp spring onions, finely sliced
1 tsp sesame seeds
Directions
- Prepare the Crispy Rice:
- Preheat the oven to 200°C (400°F).
- In a bowl, mix the cooked rice with chili oil, soy sauce, and sesame oil.
- Spread the rice evenly on a baking tray lined with parchment paper.
- Bake for 20–25 minutes, stirring halfway through for even crisping.
- Cook the Salmon:
- Place salmon fillet on a lined baking tray.
- Pat salmon dry with paper towels.
- Drizzle with olive oil and season with salt and pepper.
- Bake alongside the rice for 15–18 minutes, or until the salmon is cooked through.
- If using broccoli, lightly coat with olive oil, salt & pepper, and add it in the tray with the salmon.
- Make the Sesame Sauce Dressing:
- While the rice and salmon is baking, prepare the sesame dressing.
- In a small bowl, whisk together Japanese mayo, sesame oil, soy sauce, apple cider vinegar, honey, and salt.
- Adjust to taste if needed.
- Prepare vegetables, if needed: Cut the cucumber, cherry tomatoes, spring onions.
- Assemble the Salad:
- In a large mixing bowl, combine the cucumber, corn, cherry tomatoes, broccoli, and spring onions.
- Flake the cooked salmon and add it to the bowl.
- Add the crispy rice and sesame seeds for extra texture.
- Combine and Serve:
- Drizzle the creamy sesame dressing over the salad and toss to coat evenly.
- Serve and enjoy!
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