Say hello to my latest lunchtime obsession - the viral crispy rice salad, made at home.
Golden, crunchy baked rice tossed with creamy avocado, fresh cucumber, edamame, spring onions and flaky salmon, all pulled together with a roasted sesame dressing. Looking for more tasty salads? Try my Prawn Cocktail Salad or Creamy Pasta Salad too.
A Quick Look At The Recipe
✅ Recipe Name: Crispy Rice Salad
🕒 Ready In: 1 hour 10 minutes
👪 Serves: 4
🍚 Calories: 364kcal per serve
🥗 Main Ingredients: jasmine rice, salmon, avocado, cucumber, edamame
📖 Dietary Info: can be made gluten-free (check soy sauce and dressing)
⭐ Why You'll Love It: Crunchy, creamy, savoury and a little spicy, a full meal in one bowl.
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After being completely influenced by everyone's versions of crispy rice salad on Instagram and TikTok, I've finally perfected my own. Just like my Halloumi, Pumpkin And Bacon Salad and Jennifer Aniston's Grain Salad, this is a complete meal in one bowl.
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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 crispy chilli oil to the nutty sesame dressing, no boring salads here.
- Great for leftover rice - this is the perfect way to use up day-old cooked rice.
- So easy to make - simple ingredients, minimal prep, just a bit of hands-off baking time.
- Versatile - swap the salmon for chicken, tuna, prawns or tofu, or add extra veggies for your own twist.
Crispy Rice Salad Ingredients
This flavour-packed salad is filled with delicious ingredients.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Jasmine rice, cooked and cooled - regular white rice works too, and it's a great way to use up leftover rice.
- Crispy chilli oil - I use the Laoganma brand, available at Woolworths and Coles. Mild in spiciness with a savoury, smoky, crunchy texture.
- Sesame oil - adds a deep, nutty flavour that regular cooking oils just can't match here.
- Cooked salmon fillet - cook your own or use precooked hot smoked salmon to save time.
- Shelled edamame - edamame beans removed from their pods, sold in the freezer section of most major supermarkets.
- Kewpie roasted sesame dressing - the best dressing in the world.
Variations
- Extra crunch and freshness - stir through a cup of shredded cabbage or coleslaw mix, plus a handful of fresh mint or coriander leaves.
- Shawarma-style - toss diced cooked chicken in shawarma spices instead of salmon for a punchier, spiced version of this salad.
- No salmon? Shredded chicken, prawns, tofu or tinned tuna all work well instead.
How To Make Crispy Rice Salad
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Prepare the crispy rice. Preheat the oven to 200°C (fan-forced) and line a tray with baking paper. Spread the cooled rice evenly across the tray and toss it with soy sauce, crispy chilli oil and sesame oil until evenly coated. Bake for 35-40 minutes, stirring every 10 minutes, until crisp and golden. Cool completely before using.
- Step 2: Put the salad together. In a large bowl, add the diced cucumber, avocado, edamame and sliced spring onion. Gently flake the cooked salmon over the top.
- Step 3: Finish with crispy rice and dressing. Scatter the crispy rice generously over the salad, drizzle over the sesame dressing, then mix everything together, adjusting the dressing to taste.
- Step 4: Serve. Pour into a large serving bowl and serve straight away for the best crunch. Tip: for extra crunch, serve it in romaine lettuce cups.
Recipe Tips
- Use cooked and chilled rice - chilled rice crisps up better than freshly cooked rice.
- Choose the right oil - sesame oil gives the rice its nutty flavour. I don't recommend olive, vegetable or canola oil here.
- Season the rice - mixing soy sauce, sesame oil and crispy chilli oil into the rice before baking adds real depth of flavour.
- Cut ingredients uniformly - dice the avocado, cucumber and other ingredients to a similar size so every bite is balanced.
- Don't overdress - add the sesame dressing gradually so the salad doesn't go soggy.
- Serve immediately - crispy rice loses its crunch over time, so assemble and serve right before eating.
- Storing & Freezing - best enjoyed immediately, but leftovers can be stored in an airtight container in the fridge for up to 2 days. This one isn't suitable for freezing.
Crispy Rice Salad FAQs
For the best flavour and texture, use cooked salmon fillets or pre-cooked hot smoked salmon. Tinned salmon also works as a budget-friendly option, just drain it well first.
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 it just before serving.
Mix 2 tablespoons mayonnaise, 1 tablespoon sesame oil, 1 teaspoon soy sauce and 1 teaspoon rice vinegar as a homemade substitute. A simple soy sauce and sesame oil mix works in a pinch too.
Bring 2 cups of water to the boil, add 1 cup of rice, reduce the heat to low, cover and cook for 20 minutes. Remove from the heat, rest for 5 minutes, then fluff with a fork.
More Easy & Delicious Salad Recipes
Looking for more tasty salad recipes? I've got you covered:
Crispy Rice Salad
Ingredients
For The Crispy Rice
- 2 cups jasmine rice cooked and cooled, or white rice
- 1 tablespoon soy sauce
- 1 tablespoon crispy chilli oil
- 1 tablespoon 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 says
My current lunchtime obsession!!! This salad is the BEST!