Crispy Rice Salad

Make the viral Crispy Rice Salad recipe at home! Packed with Asian-style crispy baked rice, avocado, edamame, cucumber, spring onions and salmon in a creamy roasted sesame dressing.

5 from 1 vote

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Course: Salads

Cuisine: Asian

Diet: Vegetarian

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: serves

Calories: 364kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Baking tray
Oven
mixing bowl
spoon

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

RECIPE 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!

Nutrition