Make the viral Crispy Rice Salad recipe at home! This fresh, flavour-packed salad features golden, crunchy rice tossed with creamy avocado, fresh cucumber, edamame, spring onions, and flaky salmon, all brought together with a delicious roasted sesame dressing.
It's the perfect mix of textures and flavours—crunchy, creamy, savoury, and just a little spicy!
Say hello to my latest lunch obsession! After being completely influenced by everyone's delicious versions of crispy rice recipes on Instagram and social media... I've now perfected my own crispy rice salad recipe! You're going to LOVE it!
Just like my favourite halloumi, pumpkin and bacon salad, broccoli and bacon salad, and loaded pesto potato salad, this is a complete meal in one delicious bowl!
Let's get started...
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Why You’re Going To Love This Recipe
- Crispy, crunchy goodness – The baked rice adds the most satisfying crunch to every bite.
- Packed with flavour – From the umami-rich crispy chilli oil to the nutty roasted sesame dressing, every element is bursting with taste. No boring, flavourless salads allowed!
- Leftover jasmine rice: This recipe is the perfect way to use up leftover cooked rice (day-old rice is fine!).
- It's so easy to make— simple ingredients, minimal prep, and just a bit of hands-off baking time. This is the tastiest, easy lunch recipe!
- Versatile – Swap the salmon for chicken, tuna, prawns, or tofu, or add extra veggies for a custom twist.
What You Need
This flavour-packed salad is filled with delicious ingredients... your taste buds will LOVE it!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Crispy Rice
- Jasmine rice, cooked and cooled - alternatively, you can use regular white rice. This is a great way to use up leftover rice!
- soy sauce - use dark or premium soy sauce
- crispy chilli oil - I like to use the Laoganma brand, which is available at Woolworths and Coles. It's mild in spiciness and has a savoury, slightly smoky flavour with a crunchy texture.
- sesame oil - is perfect for this dish as it adds a deep, nutty flavor
For The Salad Ingredients
- cooked salmon fillet (1 large or 2 small) - cook your own or use precooked hot smoked salmon to save on time!
- cucumbers - Persian cucumbers or Lebanese cucumbers work well in this recipe.
- avocado
- shelled edamame - these are simply edamame beans (young soybeans) that have been removed from their pods. You can buy shelled edamame in the freezer section of most major supermarkets.
- spring onions - also known as green onions
- Kewpie roasted sesame dressing - the BEST dressing in the world!!
Equipment Required
Only basic kitchen equipment and utensils are required when making this Asian-style rice salad.
- Oven (fan-forced)
- Large, flat baking oven tray
- small pot (for cooking the rice)
- Baking paper
- Mixing bowl (large)
- Spoon or spatula (for stirring the rice)
- Knife (for chopping cucumber, avocado, and spring onions)
- Cutting board
- Measuring spoons (for oils and soy sauce)
Step-By-Step Instructions
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Prepare The Crispy Rice
Set your oven to 200°C (fan-forced) and line a baking sheet with baking paper (parchment paper).
Spread the cooled pre-cooked rice evenly across the tray, then mix it well with the soy sauce, crispy chilli oil, and a little bit of oil (sesame oil is best) to ensure it's evenly coated.
Bake for 35-40 minutes, stirring every 10 minutes, until it turns crisp and golden brown. Allow the rice mixture to cool fully before using.
Step 2 – Put The Salad Together
In a large bowl, add the diced cucumber, avocado, edamame, and finely sliced spring onion. Gently flake the cooked salmon over the top.
Step 3 – Finish With Crispy Rice & Dressing
Scatter the crispy rice generously over the salad, then drizzle over the Kewpie roasted sesame dressing.
Mix everything together with a wooden spoon, adjusting the dressing amount to your taste.
Pour the salad into a large serving bowl and serve straight away for the best crunch!
TIP: For added crunch, serve the rice in romaine lettuce cups!
Expert Tips
- Use Cooked and Chilled Rice – Chilled rice crisps up better than freshly cooked rice, giving you that perfect golden crunch.
- Choose the Right Oil—Sesame oil is perfect for this recipe as it gives the rice a delicious nutty flavour. I do not recommend using olive oil, vegetable oil, or canola oil in this recipe.
- Season the Rice—Mixing soy sauce, sesame oil, and crispy chilli oil into the rice before crisping gives it an extra depth of flavor.
- Cut Ingredients Uniformly – Dice avocado, cucumber, and other ingredients into similar sizes so every bite is balanced.
- Don’t Overdress – Add the roasted sesame dressing gradually to avoid making the salad soggy—just enough to coat without drowning the ingredients.
- Add Crunchy Elements – Toss in toasted sesame seeds, crushed roasted seaweed, or crispy shallots for extra texture (optional).
- Balance the Flavors – Adjust seasoning with a squeeze of lime or lemon juice, a pinch of salt, or a dash of chili flakes to get the perfect mix of savory, tangy, and spicy.
- Serve Immediately – Crispy rice can lose its crunch over time, so assemble and serve the salad right before eating for the best texture!
FAQs
In a saucepan, bring 2 cups of water to a boil over high heat. Add 1 cup of rice, reduce the heat to low, cover, and let it cook for 20 minutes. Once done, remove it from the heat and let it rest for 5 minutes before fluffing it with a fork.
For the best flavour and texture, use cooked salmon fillets or pre-cooked hot smoked salmon. If you're after a budget-friendly or pantry-friendly alternative, tinned salmon works, too—just be sure to drain it well before adding it to the salad.
Jasmine rice works best, but any white rice will do. Just make sure it’s fully cooled before baking.
This salad is best served fresh, so the rice stays crunchy. If making ahead, store the crispy rice separately and add just before serving.
Try shredded chicken, prawns, tofu, or even tinned tuna for an easy swap!
You can substitute with a homemade dressing by mixing 2 tbsp mayonnaise, 1 tbsp sesame oil, 1 tsp soy sauce, and 1 tsp rice vinegar. Alternatively, a light soy sauce and sesame oil mix can also work in a pinch.
Storing & Freezing
This salad is best enjoyed immediately, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the crispy rice separate to maintain crunch.
More Easy & Delicious Salad Recipes
Looking for more tasty salad recipes? I've got you covered!
This Crispy Rice Salad is a total game-changer. It's full of flavour and texture and easy to throw together for a quick and delicious meal. Give it a go, and let me know what you think!
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Crispy Rice Salad
Ingredients
For The Crispy Rice
- 2 cups jasmine rice cooked and cooled, or white rice
- 1 tbsp soy sauce
- 1 tbsp crispy chilli oil
- 1 tbsp sesame oil
For The Salad
- 250 g cooked salmon fillet (1 large or 2 small) - see notes
- 2 small cucumbers diced
- 1 avocado diced
- 1 cup edamame shelled
- ½ cup spring onions finely sliced
- Kewpie roasted sesame dressing
Instructions
- Preheat the oven to 200 degrees Celsius(fan-forced).Line a large, flat baking tray with baking paper.
- Spread the rice out and then toss it with the soy sauce, crispy chilli oil, and sesame oil until it is evenly coated.Bake the rice for 35-40 minutes, stirring every 10 minutes. The rice should be crunchy (but don't let it burn) - see notes. Allow the rice to cool completely.
- Place the chopped cucumber, avocado, edamame and spring onions into a large bowl.Flake the salmon over the top.Sprinkle the crispy rice on top.
- Add the dressing and mix to combine (use as much or as little dressing as you like).
Notes
- You will need 1 cup of uncooked jasmine rice to make 2 cups of cooked rice.
- You can cook your own salmon or use precooked hot smoked salmon. I have also made this with tinned salmon.
- You can buy pre-shelled edamame in Coles and Woolworths freezer section.
- The cooking time will be dependent on your oven. Continue cooking the rice until it’s crispy.
- This salad is best served immediately (for the ultimate crispy rice!). Alternatively, you can store it in an airtight container in the fridge for up to 2 days. However, it will lose its crispiness!
Lucy
My current lunchtime obsession!!! This salad is the BEST!