Why You’ll Love Smoked Salmon and Crispy Rice Salad Recipe

I love this recipe because it takes simple ingredients and turns them into something exciting. The crispy rice adds a satisfying crunch, the smoked salmon brings depth and richness, and the dressing ties everything together with sweet, tangy, and savory notes. It’s quick to prepare, beautiful to serve, and perfect for a light meal or a standout side dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I preheat the oven to 180°C fan bake. I spread the cooked rice on a baking tray and toss it with soy sauce and chilli oil.

2. I bake the rice for 30 minutes, turning it halfway through, until it becomes crisp and golden (watching closely so it doesn’t burn).

3. To prepare the salad, I microwave the edamame in a jug covered with water for 2 minutes, then drain.

4. I add the edamame to a large bowl along with the cucumber, spring onion, and avocado.

5. I gently flake the smoked salmon over the top, then add the crispy rice.

6. For the dressing, I whisk together all the ingredients until smooth.

7. I pour the dressing over the salad just before serving and toss to combine.

8. I serve the salad on a large platter and sprinkle it with sesame seeds.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I sometimes add shredded nori for a sushi-inspired twist. When I want heat, I stir a little extra chilli oil or sriracha into the dressing. If I’m craving crunch, I toss in toasted cashews or crispy shallots. For a heartier version, I serve the salad over mixed greens or add sliced mango for a sweet counterpoint.

Storage/Reheating

I store the components separately if I plan to keep leftovers. The crispy rice stays crunchy in an airtight container at room temperature for a day, while the salad ingredients keep in the refrigerator for up to 2 days. I dress only what I plan to eat immediately, since the dressing softens the rice. This dish isn’t meant to be reheated, but served fresh and chilled.

FAQs

Can I use regular smoked salmon instead of hot smoked?

Yes, I use either depending on what I have; both work beautifully.

Can I make the crispy rice ahead of time?

Yes, I bake it earlier in the day and keep it in an airtight container until serving.

Can I use frozen edamame?

Absolutely—they work perfectly once microwaved or briefly boiled.

What if I don’t have sushi rice?

Any cooked rice will work; short-grain varieties crisp especially well.

Can I add greens?

Yes, I often add spinach, rocket, or shredded cabbage for extra volume.

How do I keep the avocado from browning?

I dice it just before serving or toss it lightly in a bit of the dressing.

Can I make this vegetarian?

Yes, I simply omit the salmon for a delicious veggie version.

How spicy is it?

The spice level depends on the chilli oil and sweet chilli sauce; I adjust both to taste.

Can I air fry the rice instead of baking?

Yes, I air fry it at 180°C, shaking the basket every few minutes until crispy.

Can I serve this warm?

The rice can be warm, but the salad is best served at room temperature or chilled.

Conclusion

I love how this smoked salmon and crispy rice salad brings together freshness, richness, and crunch in every bite. The sesame dressing ties everything together perfectly, making it a standout dish that feels both wholesome and exciting. It’s quick, flavorful, and ideal for any day when I want something satisfying yet light.