Crispy Rice Salad with Salmon & Citrusy Vinaigrette
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.
This crispy rice salad has it all. Texture, greens, tons of veg, salmon and of course the star of the show – crispy rice. If you’ve seen these viral salads all over your feed and haven’t tried it yet, please do.
I may be a little late to the crispy rice salad trend, but I’m so glad I tried it. This crispy rice salad with salmon is honestly my favourite salad to date. It’s light, refreshing, crunchy and contains some of my favourite flavours with my easy broiled salmon cubes. The dressing is also tangy and a little spicy thanks to the yuzu kosho and pairs beautifully with the beautifully broiled salmon and buttery soft avocado. When I tell you the excitement I had after eating this the first time and knowing I was going to make it again to shoot it. Leftovers are also SO good!
Ingredients to Make This Crispy Rice Salad
This crispy rice salad with salmon is broken up into four components, the rice, salmon, dressing and the salad. Here’s everything you’ll need to make this.
- jasmine rice
- avocado oil
- low sodium tamari (or soy sauce)
- chili crisp
- salmon fillet
- white sesame seeds
- honey
- garlic powder
- ginger powder
- rice vinegar
- yuzu kosho
- garlic cloves
- toasted sesame oil
- green cabbage
- cucumber
- carrots
- frozen edamame pods (optional)
- avocados
- mint (optional)
What is Yuzu Kosho?
Yuzu kosho is a type of Japanese seasoning made from fresh chili peppers, yuzu peel (a Japanese citrus fruit) and salt which is then fermented.
This Japanese paste has a distinct flavour that will absolutely delight your tastebuds. It’s spicy, salty, citrusy and distinctive in terms of taste (thanks to the fermentation). For that reason, you only need a very small amount in recipes, so it should last quite a while in your fridge once opened.
How to Use Yuzo Kosho?
You can use it in a variety of ways, and I’m sure you will if you pick up a bottle of it. It tastes amazing in recipes that have a lot of richness or fat as it helps to cut through it. And it also works in raw fish and seafood dishes, just like my classic hamachi crudo recipe here.
But don’t stop there, it’s also a great addition to marinades, dressings (like the one in this recipe), dips or in roasted or pan fried vegetable dishes.
Which Type To Purchase?
I prefer the green yuzu kosho to red. You can find it in Japanese grocery stores or of course, online here.
Look for a brand with minimal ingredients, it should only have chili peppers, yuzu and salt.
How to Make Crispy Rice in the Air Fryer
Cook the rice according to package directions and then set aside in a bowl until cooled slightly.
Pour in the oil, tamari and chili crisp and toss well until fully combined.
Preheat the air fryer to 400℉. Line the bottom of the air fry basket with air fryer parchment paper (perforated parchment paper).
Place the rice on the parchment lined basket, spreading it out into a thin layer (you’ll likely do this in two batches).
Bake for eight to ten minutes, shaking halfway through, until crispy. Set aside.
How to Make This Crispy Rice Salad with Salmon
Once you have the crispy rice made, it’s time to make the salmon, dressing and prepare the salad ingredients.
Preheat the oven to broil on high (550°F). Place the cubed salmon in a large bowl and add the oil, through to the ginger and toss to combine.
Transfer the salmon to a large rimmed baking sheet. Place in the oven and broil for six to eight minutes, depending on your preference, until slightly browned and cooked through.
Next, make the dressing.
In a medium sized bowl, combine all ingredients from the oil through to the sesame oil. Whisk very well to combine.
Now, it’s time to assemble!
Add the cabbage, cucumber, carrots and edamame to a very large bowl.
Drizzle in the dressing and toss very well to combine. You may not need all the dressing, it depends on how you like your salad dressed.
Divide the salad into salad bowls and top with the salmon, crispy rice and avocado. Garnish with mint. Serve and enjoy!
Tips
- Prep the crispy rice ahead: personally I find this recipe much easier to assemble if your rice is at least cooked in advance. You can also cook it and air fry it to make it crispy ahead of time too.
- Spread the rice out evenly: you want the rice to get nice and crispy, so spread it out fairly evenly in a thin layer and do it in batches if needed. It cooks so quickly in the air fryer that you’ll still be able to do it faster than you would in the oven.
- Let the rice cool: after cooking the rice, let it cool for about ten minutes before air frying. If it’s too hot, the steam will prevent the rice from getting as crispy.
- Marinate the salmon: if you have the time, you can prep and marinate the salmon ahead to give it more flavour. Overnight, or for a few hours is great. BUT- you definitely don’t need to, the salmon is still delicious even if you don’t have the time.
Substitutions
- Yuzu kosho: I realize this isn’t an ingredient everyone will have in their fridge. Although I love it and recommend it for this recipe, if you don’t have it, you can omit it. There isn’t really an alternative here, but you’ll definitely want to add some more citrus to the dressing and some heat, like a chili pepper. The dressing here will be less spicy and salty without it, so taste and adjust the dressing as needed.
- Edamame: I love adding frozen edamame here for an extra boost of nutrients and protein, but you can omit if needed. Or try adding some cooked peas instead.
- Mint: I love adding fresh mint in this crispy rice salad with salmon, but you can use another fresh herb if needed. Cilantro would be the next best option in my opinion.
- Green cabbage: feel free to use napa cabbage or red cabbage instead.
- Salmon: opt for a different protein source such as crispy tofu, shredded chicken, seared tuna, canned tuna or even crispy beef.
Storage & Prep
Crispy rice: prep the crispy rice ahead by either cooking the rice and then crisping it later, or cook and crisp the rice ahead. Store leftover crispy rice in an airtight container in the fridge for up to three days.
Dressing: the vinaigrette can be made ahead and kept in an airtight container in the fridge for up to five days.
Salmon: the salmon can be marinated and kept in the fridge in a sealed container overnight or for a few hours if time permits. Cooked leftover salmon can be stored in an airtight container in the fridge for up to two days.
Salad: the salad ingredients can be prepped in advance and kept in the fridge.
Leftovers: store leftover salad and salmon in airtight containers in the fridge for up to two days. Keep the crispy rice and the vinaigrette in separate containers and assemble just before serving.
Which Air Fryer Do I Use & Recommend
I’ve tried three different air fryers over the years and here are my top two picks.
Cosori Air Fryer
The first air fryer I use and recommend is the Cosori. Here’s what I love about it:
- So crispy: this air fryer gets food super crispy, golden and brown without a lot of oil. Which is the whole point after all!
- Responsive: the digital touch is very responsive and easy to use.
- Size: it’s large enough to fit a good amount of food in it, without taking up too much space on the counter or tucked away.
- Heats up quickly: the preheat function is fast and works quickly.
- Cooks quickly: I love how powerful this air fryer is and appreciate how quickly it can cook food.
There’s not much I dislike about this air fryer to be honest. It performs amazingly well!
Cosori 9-in-1 TurboBlaze Air Fryer 6 Qt
Buy Now →Our Place: The Wonder Oven
And the second is the Wonder Oven from Our Place. Here’s what I love about it.
- Aesthetically pleasing: as with all Our Place products, the design is unmatched. This means you can leave it out on your countertop and don’t need to hide it away in a cluttered drawer.
- Non-toxic: the trays that come with the Wonder Oven are all non-toxic and made from stainless steel and aluminum with a toxin-free nonstick ceramic coating. This is SO hard to find with other types of air fryers and is the main reason I use it so much.
- Different cooking modes: this is not just an air fryer, it can air fry, bake, toast, roast, reheat and broil. I also love the steam function for bringing breads back to life.
Here’s what I don’t like about Our Place Wonder Oven:
- Hard to keep clean: the door has gotten quite dirty over the years and it’s hard to maintain it, even after cleaning after every use.
- Stopped turning off: the older version I have has also stopped turning off, so I have to unplug it all the time. The newer version could be updated and this isn’t an issue anymore, I’m not sure? To be honest, I don’t find that Our Place products have the longevity of other brands.
- Less powerful: I find the “air-fry” mode slightly less powerful than other standalone air fryers.
Buy Now → Ingredients & Products I Recommend
Low Sodium Tamari: Tamari is a great option for those needing a gluten-free soy sauce. I’m not gluten-free, but still primarily use this brand. It’s not too salty and it tastes great.
Julienne prep peeler: to easily shred carrots I love using a peeler like this one because it’s quick, easy and effective.
Mandolin: I find using a mandolin the best and easiest way to efficiently slice things thin in the kitchen. This is the one I use and love because it’s extra wide.
Rice Cooker: My life changed for the better when I got a rice cooker. It takes the guesswork out of cooking rice and I find it always cooks it perfectly. This is the brand I have at home and absolutely love it.
Benriner Mandoline Super Slicer
Buy Now →
Buy Now → Cosori 9-in-1 TurboBlaze Air Fryer 6 Qt
Buy Now →
Crispy Rice Salad with Salmon With Citrusy Vinaigrette
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Dinner, Lunch
- Method: air fryer, Boiling, Roasting
- Cuisine: American, Japanese
- Diet: Dairy-Free, Gluten-Free, Pescatarian
Description
This crispy rice salad with salmon has tons of texture, a flavourful citrusy vinaigrette and makes for great leftovers too!
Ingredients
For the crispy rice:
- 1 1/4 cup dry jasmine rice, rinsed & drained
- 2 tbsps avocado oil
- 1 tbsp low sodium tamari (or soy sauce)
- 1 tbsp chili crisp
For the salmon:
- 1 1/4 lb. salmon fillet, cubed
- 1 tbsp avocado oil
- 1 tbsp low sodium tamari (or soy sauce)
- 1 tbsp white sesame seeds
- 2 tsps honey
- 3/4 tsp garlic powder
- 1/2 tsp ginger powder
For the vinaigrette:
- 1/3 cup avocado oil
- 2 tbsp rice vinegar
- 2 tbsp low sodium tamari (or soy sauce)
- 2 tsps yuzu kosho
- 1 1/2 tbsp honey
- 2 small cloves garlic, minced
- 1 1/2 tsp toasted sesame oil
For the salad:
- 8 cups shaved green cabbage, finely shredded on a mandolin
- 1 large cucumber, halved lengthwise & seeds removed, sliced into half moons
- 4 large carrots, shredded
- 2 cups frozen edamame pods (thawed)
- 2 small avocados, cubed
- fresh mint, for garnish
Instructions
For the rice:
- Cook the rice according to package directions and then set aside in a bowl until cooled slightly, about ten minutes.
- Pour in the oil, tamari and chili crisp and toss well until fully combined.
- Preheat the air fryer to 400℉. Line the bottom of the air fry basket with air fryer parchment paper (perforated parchment paper).
- Place the rice on the parchment lined basket, spreading it out into a thin layer (you’ll likely do this in two batches).
- Bake for eight to ten minutes, shaking halfway through, until crispy. Set aside.
For the salmon:
- Preheat the oven to broil on high (550°F).
- Place the cubed salmon in a large bowl and add the oil, through to the ginger and toss to combine.
- Transfer the salmon to a large rimmed baking sheet. Place in the oven and broil for six to eight minutes, depending on your preference, until slightly browned and cooked through.
For the vinaigrette:
- In a medium sized bowl, combine all ingredients from the oil through to the sesame oil. Whisk very well to combine.
To assemble:
- Add the cabbage, cucumber, carrots and edamame to a very large bowl.
- Drizzle in the dressing and toss very well to combine. You may not need all the dressing, it depends on how you like your salad dressed.
- Divide the salad into salad bowls and top with the salmon, crispy rice and avocado. Garnish with mint. Serve and enjoy!
Notes
Leftovers: store leftover salad and salmon in airtight containers in the fridge for up to two days. Keep the crispy rice and the vinaigrette in separate containers and assemble just before serving.
Yuzu kosho: I realize this isn’t an ingredient everyone will have in their fridge. Although I love it and recommend it for this recipe, if you don’t have it, you can omit it. There isn’t really an alternative here, but you’ll definitely want to add some more citrus to the dressing and some heat, like a chili pepper. The dressing here will be less spicy and salty without it, so taste and adjust the dressing as needed.
