Crispy Rice with Salmon and Asian-Inspired Salad
If you’re looking for a flavorful, crispy, and satisfying dish, this Crispy Rice with Salmon and Asian-Inspired Salad is a must-try! The crispy rice adds the perfect crunch, the salmon is tender and packed with flavor, and the fresh salad balances everything out beautifully. Plus, it’s topped with a creamy Asian dressing that ties it all together. Whether you’re meal-prepping or making a quick weeknight dinner, this dish is easy, delicious, and loaded with texture.
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Why You’ll Love Crispy Rice with Salmon
- Crispy & Crunchy: The baked rice creates the perfect crunchy texture without deep frying.
- Packed with Flavor: The soy sauce, sesame oil, and chili crisp add a bold, umami kick.
- Nutritious & Balanced: This dish has protein, healthy fats, and fresh veggies in one bowl.
- Easy to Make: Minimal prep and a hands-off cooking process make this perfect for any skill level.
- Great for Meal Prep: You can store components separately and assemble them fresh when needed.
What You Need To Make Crispy Rice with Salmon
To make this crispy rice bowl, you’ll need:
- Rice: Cooked and cooled for the best crispy texture.
- Salmon: Seasoned lightly with garlic powder, salt, and pepper.
- Salad Ingredients: Cucumbers, edamame, green onions, avocado, and Brussels sprouts.
- Dressing: A creamy Asian-inspired dressing with sesame oil, soy sauce, and rice vinegar.
- Seasonings & Sauce: Soy sauce, chili crisp, and sesame oil bring bold flavors.
You can find the full ingredient list and measurements in the recipe card below!
How To Make Crispy Rice with Salmon
1
Prepare the Crispy Rice
Preheat your oven to 400°F. Spread the cooled, cooked rice onto a parchment-lined baking sheet. Toss with soy sauce, chili crisp, and sesame oil. Bake for 30-35 minutes, flipping halfway through to ensure even crispiness.
2
Bake the Salmon
Season the salmon with garlic powder, salt, and pepper.
When the rice has about 13-15 minutes left, place the salmon on the same sheet pan and bake until cooked through.
3
Make the Salad
Thinly slice cucumbers and green onions.
Add shelled edamame, avocado, and shaved Brussels sprouts to a bowl.
4
Prepare the Dressing
In a small bowl, whisk together olive oil, toasted sesame oil, soy sauce, and rice vinegar until smooth.
5
Assemble & Serve
Place the crispy rice in a bowl.
Top with baked salmon, fresh salad, and drizzle with the creamy dressing.
Enjoy immediately!
Commonly Asked Questions
How do I make sure my rice gets crispy?
For the best results, use cooled, day-old rice. Spreading it out evenly on a baking sheet and tossing it halfway through baking helps create an even crunch.
Can I use a different type of fish?
Absolutely! You can swap salmon for tuna, shrimp, or even tofu for a plant-based option.
How do I store leftovers?
Store each component separately in airtight containers. The crispy rice is best eaten fresh but can be reheated in the oven or air fryer to regain crispiness.
What can I substitute for chili crisp?
If you don’t have chili crisp, try sriracha, red pepper flakes, or a drizzle of spicy sesame oil for heat.
Crispy Rice with Salmon
Ingredients
Crispy Rice:
- 2 cups cooked rice cooled (I used 90sec Jasmine rice)
- 2 tsp soy sauce
- 2 tbsp chili crisp/crunch
- 1 tbsp sesame oil
Salmon:
- 8 oz salmon
pinch of garlic powder, salt & pepper
Salad
- cucumbers thinly sliced
- edamame shelled
- 1 bunch green onion sliced
- avocado
- I added in shaved Brussel sprouts
Creamy Asian Dressing:
- 1/4 cup olive oil
- 1/4 cup toasted sesame oil
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
Instructions
- Spread out on parchment paper on a baking sheet. Bake in the oven on 400 for 30-35 minutes, tossing halfway through. All ovens are different so just watch to make sure it doesn’t burn!
- Halfway through, add in your salmon to bake at the same time 13-15 minutes.
