Crispy Rice Salmon Salad

This crispy rice salmon salad has crunchy chili crisp rice, flaky baked salmon, fresh vegetables and a creamy, spicy dressing all piled into one bowl. The rice gets baked instead of fried, which means you still get those crispy edges without standing over a pan trying to flip tiny pieces of rice.

The trick is using cold leftover rice and chili crunch. This salad is super easy to customize, too. Shredded cabbage, radishes, mango, seaweed, pickled onions or shredded carrots would all work. You could also swap the salmon for shrimp or chicken. Just keep the basic formula the same: something crispy, something fresh, something rich and a dressing with enough acidity to pull it all together.

Ingredients

Crispy Rice

2 cups leftover cooked white rice, preferably jasmine

1 to 2 tablespoons chili crunch or chili crisp

1 tablespoon mayonnaise, optional (if your rice is super clumpy)

Teriyaki Salmon

1 to 1 1/2 pounds salmon

2 tablespoons mayonnaise

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon garlic powder

1 teaspoon honey or brown sugar

Black pepper, to taste

Salad

4 Persian cucumbers, chopped

1/2 bunch fresh mint, chopped

1/2 bunch cilantro, chopped

4 scallions, sliced

1 cup shelled edamame

1 avocado, diced

Dressing

1/4 cup soy sauce

1/4 cup seasoned rice vinegar

2 tablespoons neutral oil ( I used avocado oil)

1 tablespoon brown sugar

Juice of 1/2 lime

1 garlic clove, finely grated

1. Preheat the oven to 400°F. Add the leftover rice to a bowl and mix with the chili crunch. If using mayo, add 1 tablespoon and toss until the rice is lightly coated.

2. Spread the rice in a thin, even layer on a parchment-lined baking sheet.

3. In a small bowl, mix together the mayonnaise, soy sauce, sesame oil, garlic powder, honey or brown sugar, and black pepper,

4. Place the salmon on a second parchment-lined baking sheet and spread the teriyaki mayo mixture over the top. Place both baking sheets in the oven.

5. Bake the salmon for about 12 to 16 minutes, depending on thickness, until cooked through and flaky. Continue baking the rice for about 30 to 40 minutes total, stirring every 10 to 15 minutes, until golden and crispy.

6. While everything bakes, whisk together the soy sauce, seasoned rice vinegar, oil, brown sugar, lime juice and grated garlic.

7. In a large bowl, combine the cucumbers, mint, cilantro, scallions, edamame and avocado.

8. Flake the cooked salmon into large pieces and add it to the salad.

9. Pour over the dressing and gently toss. Add the crispy rice right before serving so it stays crunchy. Finish with extra chili crunch if you want more heat.

This crispy salad is has all the crispy textures you crave in one bowl