Crispy Rice Salmon Salad with Creamy Sesame Ginger Dressing
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Crispy Rice Salmon Salad with Creamy Sesame Ginger Dressing – crispy rice, teriyaki salmon, veggies, & the creamiest sesame ginger dressing.
This Crispy Rice Salmon Salad with Creamy Sesame Ginger Dressing is the salad you will keep coming back for. It starts with slightly spicy, baked crispy rice tossed in chili crisp oil and soy sauce, then gets layered with sweet and savory teriyaki salmon, crisp cucumbers, edamame, green onions, and fresh cilantro. The whole thing is finished with the creamiest homemade sesame ginger dressing that is sweet, tangy, salty, and full of fresh ginger and garlic. I honestly just love Asian food and flavors! I would choose a salad or dinner bowl like this almost every night of the week.
Lately, I’ve been loving salads that skip the lettuce altogether, and this one is a perfect example of why. Sometimes the best salads are really just a combination of delicious ingredients chopped up and layered together – they feel more filling and store great in the fridge all week.
Between the chewy-crispy rice, tender salmon, fresh vegetables, and creamy dressing, every bite has something different going on. It’s filling, fresh, and honestly, one of those salads that you keep going back for another bite. This salad never misses!
Why You’ll Love This Crispy Rice Salmon Salad
- So much flavor and texture. From the crunchy, slightly spicy rice to the sweet teriyaki salmon and fresh cucumbers, there is something delicious in every bite.
- No lettuce needed! I love a good chopped salad, but sometimes it’s nice to let the other ingredients take center stage. The crispy rice makes this salad hearty and filling without needing a bed of greens.
- The dressing is SO good. This creamy sesame ginger dressing is made with mayo, soy sauce, sesame oil, rice vinegar, sugar, fresh ginger, and garlic. It’s creamy, tangy, savory, and just a little sweet. It’s drinkable.
- An easy salmon shortcut. Using a store-bought teriyaki marinade makes preparing the salmon incredibly simple. Just cube it, toss it in the marinade, and let the air fryer do the work!
- A filling, balanced meal. Between the salmon, edamame, and rice, this salad has plenty of protein and substance to make it a satisfying meal.
Tips for the Best Crispy Rice Salmon Salad
- Use chilled rice. Cold, day-old rice is ideal for making crispy rice. It has less moisture and holds together well when tossed with the oil and seasonings. (If you don’t have chilled rice, you can make some fresh, just let it cool a bit before tossing with the chili crisp.)
- Don’t overcrowd the baking sheet. Spread the rice into a fairly even layer so it has room to crisp up instead of steaming. Use two baking sheets if needed.
- Use bottled teriyaki marinade for an easy shortcut. It makes preparing the salmon incredibly simple while still giving it plenty of flavor. Cubing the salmon before air frying also means it cooks quickly!
- Cut the salmon into evenly sized pieces. This helps everything cook at the same rate in the air fryer.
- Don’t skip the fresh ginger and garlic. They really make the dressing! While you can use substitutes in a pinch, fresh ingredients give it so much more flavor.
- Dress right before serving. If you want to keep the crispy rice crunchy, wait to add the dressing until just before eating.
Can I Make This Salad Ahead of Time?
Yes! This salad is great for meal prep, with just a little planning. You can prepare the crispy rice, cook the salmon, chop the vegetables, and mix the dressing ahead of time. Store everything in separate airtight containers in the refrigerator. When you’re ready to eat, assemble your salad and add the dressing. (I recommend reheating the crispy rice in the oven or air fryer for a few minutes to bring back some of its crunch. Keeping the components separate until serving helps maintain all those delicious textures.)
Crispy Rice Salmon Salad with Creamy Sesame Ginger Dressing
Ingredients
Creamy Sesame Ginger Dressing
- 1/2 cup mayo
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon fresh minced ginger
Crispy Rice
- 4 cups cooked rice
- 3 tablespoons chili crisp oil
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
Air-Fryer Salmon
- 1-2 pounds salmon, skin off, cubed into bite-sized pieces
- 1-2 cups store-bought teriyaki marinade (I like the Soy Vay brand)
- nonstick cooking spray
- salt
For the Salad
- 2 large english cucumbers (can also use 5-6 persian cucumbers)
- 2 cups shelled edemame
- 1 bunch green onions, chopped
- 1/2 bunch cilantro, chopped fine
- optional, sesame seeds
- optional, lime juice
- optional, avocados, chopped (I leave these out if I'm keeping the salad in the fridge for a day or two)
Instructions
Air Fryer Salmon
- Start by marinating the salmon. Cube your salmon (and cut off the skin if needed).
- Pour the teriyaki over the salmon and cover in an airtight container. Marinate for at least 30 minutes, up to overnight.
- When ready to make the salmon, remove the salmon from the marinade using tongs, and place onto a parchment lined air fryer pan.
- Cook in the air fryer at 375°F for 7-8 minutes, until crispy on the edges.
- Remove from the air fryer and lightly salt the salmon.
Creamy Sesame Ginger Dressing
- In a small bowl or jar, add the mayo and slowly whisk in the rice vinegar.(I like to whisk in each ingredient one at a time to the mayo, so it can emulsify and doesn't clump.)
- Next, slowly whisk in the soy sauce, until incorporated.
- Then, add in the brown sugar, sesame oil, ginger, and garlic. Whisk well until full incorporated.
- Cover in an airtight container or with plastic wrap, and chill while you're making the rest of the salad.(You can also make this dressing a day or two ahead – it keeps great in the fridge.)
Crispy Fried Rice
- Preheat the oven to 415°F.
- Line a large rimmed baking sheet with parchment paper.
- Turn out your rice onto the baking sheet and flatten into a thin layer, using the back of a large spoon or spatula.
- Pour the chili crisp, soy sauce, and sesame oil evenly over the rice. Then, using a large spoon, mix well until all the rice is evenly coated.
- Bake the rice in the preheated oven – starting with 15 minutes, then toss the rice – and return to the oven.
- Bake for 15-20 more minutes until browned, fragrant, and crispy (but not burned!). If your oven runs hot, be sure to watch the rice for the last 5 minutes to make sure no rice is burning. The color should be dark brown, not black. If any pieces start to get darker than dark brown, remove from the oven immediately.
Building the Salad
- Once the rice and salmon are done, you're ready to build the salad. In a large bowl, add the cucumbers, edamame, cilantro, and green onions.
- Then add the crispy rice and the salmon.
- Drizzle generously with the dressing (you can save any extra for the leftovers) – and toss well.
- If desired, top with sesame seeds and avocados.
- Enjoy!
- (This salad stores well in an airtight container
This is one of those recipes where every ingredient really earns its place. The crispy rice, sweet teriyaki salmon, fresh vegetables, and creamy sesame ginger dressing all work together so well. If you’re looking for a salad that is anything but boring, this one is definitely worth making! Be sure to tag me if you make this @plumstreetcollective.
