Crispy Rice Salad

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This crispy rice salad is vibrant and delicious, with cucumber, avocado, glazed salmon, and irresistible peanut sauce. Make in the oven or air fryer!

Prep: 20

Cook: 35

Total: 55

Servings: servings

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Ingredients

For the Rice:

1 ½ cups cooked and cooled long grain rice I used Jasmine, refrigerated overnight is best
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

Place the cooked and cooled rice in a bowl - if it's super compacted use a fork to break it up. Top with the sesame oil, soy sauce, and chili paste. With a spoon, stir to combine so that all the rice is nicely coated.
To Crisp the Rice in the Air Fryer: Line your air fryer basket with parchment paper. Add the rice and use a spoon to press it firmly into a single layer. Air fry crispy rice at 400°F for 10 minutes, then remove the basket and stir. Repress the rice into a single layer, then continue to air fry 15 to 20 minutes more until it's darkened and crisp, stirring again at the 20-minute mark. Lift out the paper and set on a plate to cool.
To Crisp the Rice in the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the rice into an even layer on the paper, then use the back of a spoon to press it into a sheet. Bake for 30 to 40 minutes, until it's dark golden and crispy, tossing once and pressing it back into a sheet halfway through.
Prep the Veg: While the rice cooks, halve the cucumber lengthwise and scrape out the seeds. Cut each half in half lengthwise again so you have 4 batons total, then cut cross-wise into 1/2-inch slices. Add to a big bowl with the edamame, diced avocado, green onion, cilantro, and cashews.
Bake or Air Fry the Salmon: Pat the salmon dry, then brush with the soy sauce and honey. Sprinkle with salt. To bake in the oven, place it on a second parchment lined baking sheet, then cook at 400°F with the rice for 12 to 18 minutes. To make in the air fryer, place a fresh piece of parchment paper or foil in the air fryer, then transfer to the air fryer basket and cook 10 to 15 minutes. Salmon is done when it registers 145°F on an instant read thermometer (I remove mine at 140°F and let it rest). Check it a few times towards the end to make sure it doesn’t overcook. Transfer to a plate and let cool a few minutes.
Make the Dressing: Add the vinegar, honey, soy sauce, peanut butter, and ginger to a mason jar. Secure the lid then shake vigorously until smoothly combined.
With two forks, flake the salmon into-bite sized pieces. Add to the salad bowl.
With your fingers, break up the crispy rice into small-ish pieces (about pea-sized). Add to the bowl.
Pour the dressing over the salad, then with a big spoon, stir to combine. Taste and season with additional salt as desired.

Notes

TO STORE: If possible, refrigerate the rice, dressing, salmon, and veggies separately. It will last 2 to 3 days this way (although the avocado will brown). If you've already assembled the salad, it will last 1 to 2 days, but the rice will soften.

Nutrition

Serving: 1(of 3)Calories: 653kcalCarbohydrates: 59gProtein: 31gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.003gCholesterol: 42mgPotassium: 1354mgFiber: 9gSugar: 19gVitamin A: 483IUVitamin C: 16mgCalcium: 101mgIron: 4mg