Smoked Salmon and Crispy Rice Salad

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A crispy and flavoursome salad made from edamame beans, cucumber, spring onion, avocado, crispy rice, smoked salmon and a sesame dressing. Or, feel free to customise with your favourite salad veggies.

A plate of fried rice mixed with sliced cucumber, edamame, shredded fish, and sprinkled with sesame seeds, served with a white spoon on the side.

This recipe for a Smoked Salmon and Crispy Rice Salad was inspired by the viral trend for crispy rice! You can either use leftover sushi rice from making sushi, or cook it fresh for the recipe. As always, feel free to use your favourite salad veggies in this salad. I've chosen avocado, edamame beans and cucumber as they are classic Japanese vegetables that go so well with the other components.

If you're looking for more delicious salmon recipes, check out my Grilled Honey Soy Salmon Bowls or my Grilled Salmon and Potato Salad.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Smoked Salmon and Crispy Rice Salad

Ingredient notes:

A cucumber, packaged smoked salmon, bowl of rice, measuring cup of edamame, avocado, and green onion arranged on a wooden surface.

Salmon: You can use your favourite type of hot smoked salmon; a plain one like I've used here, or something with added flavour if you prefer.
Rice: I used sushi rice to make this recipe as it gives the best texture for crisping. Short-grain rice is a good substitute. Avoid long-grain varieties like basmati, as they don’t crisp as well.
Greens: I love this combination of crunchy and creamy green veggies. As always, feel free to use whatever salad ingredients you have to hand in the fridge!

Six condiment bottles, including soy sauce, rice wine vinegar, oyster sauce, sweet chili sauce, extra virgin olive oil, and a jar of minced ginger, are arranged on a wooden surface.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180°C fan bake. Spread the cooked rice on a baking tray, toss with soy sauce and chilli oil. Bake for 30 minutes, turning halfway through (watch closely to prevent burning) until crispy.

A baking tray with a spread-out layer of cooked white rice, streaked with lines of soy sauce and a small amount of chili sauce.

Microwave the edamame in a glass jug covered with water for 2 minutes, then drain.
Add the edamame to a large bowl along with the cucumber, spring onion and avocado. Flake in the smoked salmon and add the crispy rice on top.

Sliced cucumber, chopped avocado, green onions, and edamame beans in a clear glass bowl.

A glass bowl with sliced cucumber, diced avocado, chopped green onion, and flaked cooked salmon arranged in separate sections.

Whisk together all the ingredients for the dressing. Pour over the salad just before serving and toss to combine.

A glass bowl with chopped cucumber, avocado, and cooked salmon, a tray with cooked crispy rice, and a small bowl of dark dressing on a light surface.

A glass bowl filled with a mixed salad containing cucumbers, edamame, salmon, and grains, with two metal serving spoons.

Serve on a large platter topped with a scatter of sesame seeds.

A plate of rice salad topped with cucumbers, edamame, avocado, pieces of fish, and sprinkled with sesame seeds.

Recipe FAQs:

Can I make the crispy rice in advance?

Yes, you can prepare it a few hours ahead. Let it cool completely and store it in an airtight container. Re-crisp briefly in the oven or air fryer if needed.

I don’t have chilli oil – what can I use instead?

You can use a mix of neutral oil and a pinch of chilli flakes or a dash of hot sauce.

Can this be made gluten-free?

Yes, just ensure you use gluten-free soy sauce (tamari is a good option) and check that your sweet chilli sauce is gluten-free.

Storage:

If the salad is already dressed, it’s best eaten within a day. To keep it fresher longer, store the dressing separately and only add it when serving.

Top tips:

Leftover roast chicken, tinned tuna, prawns, or even poached eggs work well if you don’t have hot smoked salmon.

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Smoked Salmon and Crispy Rice Salad

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A crispy and flavoursome salad made from edamame beans, cucumber, spring onion, avocado, crispy rice, smoked salmon and a sesame dressing.

Ingredients

Crispy Rice

2 cups cooked sushi rice
2 Tbsp soy sauce
1 Tbsp chilli oil

Salad

1 cup edamame beans
1 cucumber, sliced
1 spring onion, thinly sliced
1 avocado, diced
200g hot smoked salmon
1 tsp sesame seeds

Dressing

2 tbsp neutral oil
2 tbsp toasted sesame oil
3 tbsp soy sauce
2 tbsp rice vinegar
3 tbsp sweet chilli sauce
2 tsp crushed ginger

Instructions

Crispy rice: Preheat the oven to 180°C fan bake. Spread the cooked rice on a baking tray, toss with soy sauce and chilli oil.
Bake for 30 minutes, turning halfway through (watch closely to prevent burning) until crispy.
Assemble the salad: Microwave the edamame in a glass jug covered with water for 2 minutes, then drain.
Add the edamame to a large bowl along with the cucumber, spring onion and avocado. Flake in the smoked salmon and add the crispy rice on top.
Dressing: Whisk together all the ingredients for the dressing. Pour over the salad just before serving and toss to combine.
Serve on a large platter topped with a scatter of sesame seeds.

Notes

To make this meal vegetarian, simply leave the salmon out.
I used sushi rice but any rice would work.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 515Total Fat: 31gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 13mgSodium: 1991mgCarbohydrates: 43gFiber: 6gSugar: 12gProtein: 19g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya

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