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Crispy Rice Salad with Salmon and Avocado

ByAnsley Beutler Published:
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If you’ve been seeing the viral crispy rice salad all over your feed, this salmon version is the one I keep coming back to. I roast the rice until it’s crispy, then toss it with crunchy cabbage, cucumbers, edamame, and green onions in a zingy ginger-sesame dressing. After testing a few batches to get that perfectly crispy texture, I found the sweet spot that gives you the perfect crunch in every bite. Finished with flaky salmon bites and creamy avocado, this crispy rice salad turns into a protein-packed bowl meal that actually keeps you full.

My new favorite salad 😋

I’ll be honest, I was skeptical when I first saw people roasting entire sheet pans of rice and tossing it into salads. It felt… chaotic. But the first time I tried it and heard that crispy, crunchy bite mixed with fresh cucumbers and edamame, I was completely sold.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

As a lifelong salmon lover, I knew this crispy rice salad needed a protein upgrade. Paired with a bold umami-forward ginger-sesame dressing, this Asian-inspired bowl has officially earned a spot in my weekly rotation!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

If you love a bowl that actually eats like a meal, my harvest salad greek yogurt dressing is packed with veggies and crunchy toppings. Or try my herb-packed farro salad for a wholesome grain bowl that holds up beautifully for meal prep.

Salmon Teriyaki Recipe Ingredients

  • Salmon fillets - You can use fresh fish or frozen. Atlantic salmon is what I used in this recipe but sockeye or king salmon will work as well. Skinless salmon makes things easy but you can easily remove the skin if needed with a sharp knife.
  • Coconut aminos - This adds a teriyaki flavor to the salmon without the need for soy sauce. Soy sauce will work too.
  • Sesame oil - Used in the teriyaki marinade to provide a subtle nutty taste. A bland olive oil or lightly flavored oil will work as well.
  • Garlic powder - This is used in the teriyaki marinade. Fresh chopped garlic can be used too if you have it on hand.
  • Honey - Adds sweetness to the sauce and helps to create crispy salmon bites.
  • Yogurt - Used for the creamy spicy yogurt sauce. Make sure it's room temperature. I used 0% greek yogurt but any type of plain yogurt or dairy-free yogurt will work.
  • Hot sauce - Added to the yogurt sauce to give it a kick. Sriracha is a great substitute and won't be as spicy.
  • Brown rice - This is the base of the bowls. I used brown rice but white rice or quinoa are great substitutes.

How to Make Crispy Rice Salad

A baking tray lined with parchment paper, spread with a single layer of cooked, reddish-orange rice, likely seasoned or baked, on a wooden surface.
Step 1 : Roast the rice on a baking sheet.
Chunks of raw salmon with visible white marbling are arranged on a wooden cutting board, next to the edge of a metal knife.
Step 2 : Cut the salmon into cubes.
Raw salmon chunks are arranged on a parchment-lined baking sheet, ready for cooking. The fish pieces display a bright orange color and marbled texture.
Step 3 : Bake the salmon bites in the oven.
A bowl filled with sections of cooked rice, sliced cucumber, shredded cabbage, chopped green onions, diced red onion, and shelled edamame arranged in a colorful, appetizing display.
Step 4 : Toss the salad ingredients together.
A hand pours creamy dressing from a glass onto a wooden bowl filled with chopped vegetables, including cucumber, red onion, edamame, green onion, cabbage, and crispy fried onions.
Step 5 : Pour dressing over top and toss.
A wooden bowl filled with chunks of cooked salmon, sliced avocado, cucumber, shredded cabbage, and green onions, creating a colorful and fresh salad.
Step 6 : Toss in the salmon and avocado and enjoy!

How to Store Leftover Crispy Rice Salad

One of the best parts about this recipe is that it makes great leftovers! Simply store it in an airtight container in the fridge for up to 3 days. Serve it up when ready to eat and dig in!

Check out these recipes for more loaded salads

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

Recipe

A hand holds a wooden bowl filled with a colorful salad containing sliced cucumbers, avocado, edamame, cabbage, red onion, and pieces of seasoned salmon, with a wooden spoon ready for serving.

Crispy Rice Salad with Salmon

This crispy rice salad with salmon features golden, crunchy rice tossed in a zesty ginger-sesame dressing with cabbage, cucumbers, and edamame, then topped with tender baked salmon and creamy avocado.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 521kcal
Author: Ansley Beutler

Ingredients
 
 

  • 2 cups rice - cooked
  • 2 tablespoon sesame oil - divided
  • 1 tablespoon chili crunch
  • 2 tablespoon soy sauce - or coconut aminos, divided
  • 1 cup coleslaw mix
  • 1 cup edamame
  • 1 English cucumber - thinly sliced
  • 1 cup green onion - about 4 stalks, diced
  • ¼ cup red onion - diced
  • 1 lb salmon - cubed
  • 2 avocados - cut into large chunks

For the dressing

  • ¼ cup sesame oil
  • 1 tablespoon soy sauce - or coconut aminos
  • 2 garlic cloves - minced
  • 1 tablespoon honey
  • 1 teaspoon ginger
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper

Instructions

  • Preheat oven to 400 F. Add the rice onto a baking sheet lined with parchment paper. Pour the sesame oil, chili crunch, and soy sauce over top and gently toss to coat the rice. Spread the rice out into an even layer and pack it down tight. Bake in the oven for 20 minutes, tossing halfway through.
    2 cups rice, 2 tablespoon sesame oil, 1 tablespoon chili crunch, 2 tablespoon soy sauce
  • In the meantime, make the dressing by adding 1Tbsp of sesame oil, 1 tablespoon of soy sauce, garlic, honey, ginger, sea salt, and black pepper to a small blender. Blend until creamy and set aside. (You can mix this dressing by hand but it won’t be as creamy).
    ¼ cup sesame oil, 1 tablespoon soy sauce, 2 garlic cloves, 1 tablespoon honey, 1 teaspoon ginger, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
  • Prepare the salmon by adding the salmon cubes to a bowl. Add the remaining 1 tablespoon of sesame oil and 1 tablespoon of soy sauce and toss to combine. Place the salmon cubes on a lined baking sheet about 1 inch a part.
    1 lb salmon
  • Take the rice out of the oven when it’s done and let it cool slightly on the counter. Meanwhile, place the baking sheet with the salmon in the oven and bake for 7 - 10 minutes until cooked through.
  • In a large salad bowl, add the coleslaw mix, edamame, cucumber, green onions, red onion, and crispy rice. Drizzle the dressing over top and toss well to distribute.
    1 cup coleslaw mix, 1 cup edamame, 1 English cucumber, 1 cup green onion, ¼ cup red onion
  • Add the salmon bites and avocado chunks to the bowl and toss again gently to combine.
    2 avocados
  • Serve the salad in individual bowls and enjoy!

Nutrition

Calories: 521kcal | Carbohydrates: 61g | Protein: 24g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 642mg | Potassium: 730mg | Fiber: 3g | Sugar: 6g | Vitamin A: 261IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg
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