Name: Crispy Rice Salad with Glazed Salmon, Avocado, and Peanut Sauce Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Asian Fusion
Ingredients: 1 ½ cups cooked and cooled long grain rice (Jasmine preferred, refrigerated overnight); 1 ½ tablespoons toasted sesame oil; 1 ½ teaspoons low-sodium soy sauce; 1 tablespoon garlic chili paste (Sambal Oelek or chili crisp); 1 (8-ounce) salmon fillet; 1 teaspoon low-sodium soy sauce; 1 teaspoon honey or pure maple syrup; Pinch kosher salt; 1 English cucumber; 1 cup frozen shelled edamame, thawed; 1 avocado, diced; 3 green onions, thinly sliced (about ½ bunch or ⅓ cup); ⅓ cup fresh cilantro leaves, chopped; ¼ cup toasted cashews, roughly chopped; ¼ cup rice vinegar; 2 tablespoons honey; 2 tablespoons low sodium soy sauce; 2 tablespoons creamy peanut butter (or almond butter or tahini); ½ teaspoon ground ginger

Jump to Recipe· 4.2 from 4 reviews

I absolutely love sharing this Crispy Rice Salad with Glazed Salmon, Avocado, and Peanut Sauce Recipe because it hits all the right notes for me. The crispy texture of the rice paired with tender, sweet-glazed salmon, creamy avocado, and that punchy peanut sauce creates a harmony of flavors and textures that I find irresistible. It’s vibrant, fresh, and comforting all at once, and I always find myself coming back to it whether it’s a casual weeknight dinner or a special occasion.

Why You’ll Love This Crispy Rice Salad with Glazed Salmon, Avocado, and Peanut Sauce Recipe

One of the things that excites me most about this recipe is its incredible flavor profile. The combination of the crispy rice’s savory crunch with the rich, slightly sweet glazed salmon and the fresh, buttery avocado is exquisite. The peanut sauce brings an added layer of depth, with its creamy texture and a subtle kick from ginger that brightens everything up beautifully. Every bite feels thoughtfully balanced, making it a truly satisfying dish.

Another reason I’m so enthusiastic about this Crispy Rice Salad with Glazed Salmon, Avocado, and Peanut Sauce Recipe is how accessible it is in terms of preparation. Despite the complex flavor combination, it’s surprisingly straightforward to prepare. Whether you decide to crisp the rice in the oven or the air fryer, the process is pretty hands-off and perfect for busy days when you want to impress without fuss. Plus, it’s versatile enough for family dinners, dinner parties, or even as a special treat for yourself!

Ingredients You’ll Need

A mason jar with a metal lid contains a small amount of brown liquid at the bottom, filling about one-fifth of the jar. The inside of the jar is slightly foggy with condensation. The jar is placed on a white marbled surface with a soft, light gray background. photo taken with an iphone --ar 4:5 --v 7

I’ve kept the ingredient list simple but purposeful here, as each element plays a vital role in creating the delicious taste, texture, and colorful appeal of this salad.

Cooked and cooled long grain rice: I recommend using jasmine rice refrigerated overnight for the best texture when crisping.
Toasted sesame oil: Adds a rich, nutty aroma that infuses the rice beautifully.
Low-sodium soy sauce: Provides savory depth without overpowering the dish.
Garlic chili paste (Sambal Oelek or chili crisp): Gives a gentle heat and complexity to the rice.
Salmon fillet: Choose a fresh 8-ounce piece for tender, flaky results.
Honey or pure maple syrup: Creates a luscious glaze on the salmon.
English cucumber: Adds crunch and freshness.
Frozen shelled edamame: Provides a lightly sweet, protein-packed bite.
Avocado: Delivers creamy richness and balances textures.
Green onions: Bring a mild oniony brightness.
Fresh cilantro leaves: Add herbal freshness and vibrant color.
Toasted cashews: Offer extra crunch and a buttery nutty flavor.
Rice vinegar: Provides tanginess that lifts the dressing.
Creamy peanut butter (or almond butter/tahini): Gives the sauce that irresistible creamy and nutty quality.
Ground ginger: Adds warmth and zesty brightness to the dressing.

Directions

Step 1: Start by placing the cooked and cooled rice in a bowl. If the rice is compacted, use a fork to gently break it up so it’s loose and fluffy. Then drizzle in the toasted sesame oil, soy sauce, and garlic chili paste. Stir well to coat every grain for maximum flavor infusion.

Step 2: To get that perfect crispiness on the rice, you can use an air fryer or your oven. For the air fryer, line the basket with parchment paper and press the rice firmly into a single layer. Cook at 400°F for 10 minutes, then stir and press again. Continue air frying 15 to 20 minutes until the rice is golden and crisp, stirring once more halfway through.

Step 3: If using the oven, preheat it to 400°F and line a baking sheet with parchment paper. Spread the rice evenly and press into a flat sheet using the back of a spoon. Bake for 30 to 40 minutes, tossing once and pressing again halfway through, until the rice is dark golden and crispy.

Step 4: While the rice crisps, prep your vegetables. Halve the cucumber lengthwise, scrape out the seeds, then cut into 1/2-inch slices. Combine cucumber with thawed edamame, diced avocado, sliced green onions, chopped cilantro, and toasted cashews in a large bowl.

Step 5: Next, prepare the salmon by patting it dry. Brush it with soy sauce and honey, then sprinkle lightly with kosher salt. Bake alongside the rice in the oven at 400°F for 12 to 18 minutes, or air fry for 10 to 15 minutes until the internal temperature reaches 145°F (I like to remove it at 140°F and let it rest for extra juiciness).

Step 6: While the salmon cooks, prepare the dressing by combining rice vinegar, honey, soy sauce, peanut butter, and ginger in a jar. Secure the lid and shake vigorously until the dressing is smooth and well combined.

Step 7: Once the salmon is cooked, flake it into bite-sized pieces using two forks. Break the crispy rice into small pea-sized chunks with your fingers to retain crunch but make it easy to eat. Add both to the salad bowl with the veggies.

Step 8: Pour the peanut dressing over the salad and gently toss everything together with a big spoon. Taste and adjust salt if needed. Your Crispy Rice Salad with Glazed Salmon, Avocado, and Peanut Sauce Recipe is ready to serve and enjoy!

Servings and Timing

This recipe yields about 3 hearty servings, perfect for a small family meal or dinner with friends. Prep time takes around 20 minutes, mainly for rice mixing and vegetable chopping. Cooking time is about 35 minutes, which includes crisping the rice and baking the salmon. Overall, you can expect the total time to be close to 55 minutes, including resting the salmon and letting the rice crisp cool slightly for the best texture.

How to Serve This Crispy Rice Salad with Glazed Salmon, Avocado, and Peanut Sauce Recipe

A bowl with one main layer of mixed ingredients including bright green edamame beans, light and dark green cucumber pieces, small chunks of pink cooked fish, and light brown cooked rice, all evenly combined. The mixture has small bits of green herbs sprinkled throughout, adding texture and color contrast. Around the bowl, on a white marbled surface, are some scattered cashews and fresh green herb leaves visible at the edge. The bowl itself is white with a subtle light pattern on the inside rim. Photo taken with an iphone --ar 4:5 --v 7

When it’s time to serve, I love to keep things fresh and vibrant on the plate. This salad is fantastic served at room temperature or slightly warm, especially if you want the flavors to shine without the salmon or rice cooling down too much. I like to spoon generous portions onto large plates, making sure each serving has plenty of that crispy rice, creamy avocado, and salmon goodness.

To elevate the presentation, sprinkle a few extra chopped toasted cashews and fresh cilantro leaves on top right before serving. A wedge of lime on the side can add a lovely citrusy brightness if guests want a little extra zing. For an accompanying side, a light cucumber salad or quick pickled vegetables work beautifully to keep the meal refreshing and balanced.

For drinks, I’m always tempted to pair this dish with a chilled Sauvignon Blanc or a crisp Riesling for white wine lovers, which match the freshness and slight sweetness of the salad wonderfully. If you prefer cocktails, a light ginger-lime mocktail or a classic gin and tonic complements the peanut and ginger notes in the dressing perfectly. This recipe truly shines whether you’re hosting a casual family dinner or an intimate gathering with friends.

Variations

One of the things I love about this recipe is how adaptable it is. If you’re not a fan of salmon or want to swap it out for dietary reasons, grilled tofu or tempeh glazed with the same honey-soy mixture works beautifully as a plant-based alternative. You can also use shrimp or chicken for a different protein that still pairs wonderfully with the salad components.

If you’re looking to make this recipe gluten-free, just be sure to use tamari instead of soy sauce and double-check all condiments for gluten-containing ingredients. For a vegan twist, swap honey for maple syrup or agave in both the salmon glaze and dressing, and use almond butter or tahini in the peanut sauce instead of peanut butter if preferred.

Additionally, I sometimes like to experiment with cooking methods. While crisping the rice in the oven or air fryer yields the best texture, you can cook the rice on the stovetop in a lightly oiled skillet to get a crispy bottom crust (similar to a Korean nurungji) if you don’t have an air fryer or want less hands-on time. The salad dressing can be tweaked by adding a splash of lime juice or a pinch of chili flakes for an extra kick.

Storage and Reheating

Storing Leftovers

I always recommend storing any leftover salad components separately if possible. Keep the crispy rice in an airtight container at room temperature or the fridge for up to 2 days to help maintain its texture. The glazed salmon and salad mix are best refrigerated in sealed containers and eaten within 1-2 days to ensure freshness and safety.

Freezing

Freezing this salad as a whole isn’t ideal because the texture of the avocado and crispy rice will degrade considerably. However, the glazed salmon can be frozen separately for up to 1 month. Wrap it tightly in plastic wrap and place in a freezer-safe container or bag. The rice can also be frozen but will lose some crispness, so I prefer fresh preparation whenever I can.

Reheating

For reheating, I gently warm the salmon in the oven at a low temperature (around 275°F) until just heated through to prevent drying out. To bring back some crunch, I crisp the rice quickly in a hot skillet or under the broiler for a minute or two, watching closely so it doesn’t burn. The salad should be enjoyed fresh or at room temperature, so I avoid reheating the avocado mixture to keep its creamy texture intact.

FAQs

Can I use a different type of rice for the crispy rice?

Yes! While I prefer jasmine rice for its fragrant aroma and slightly sticky texture that crisps well, you can use other long grain varieties or even short grain rice. The key is to use cooked and thoroughly cooled rice so it crisps properly during cooking.

What if I don’t have an air fryer? Can I still make this recipe?

Absolutely! The oven method works just as well for crisping the rice and baking the salmon. It might take a little longer than the air fryer, but the results are equally delicious. Just be sure to watch the rice closely toward the end to prevent burning.

Can I prepare parts of this salad in advance?

Definitely. The rice can be cooked and refrigerated ahead of time, and the dressing can be made a day or two in advance to let flavors meld. Prep the vegetables and keep them chilled until you assemble just before serving to maintain their freshness.

How spicy is the garlic chili paste in the rice seasoning?

The heat level can vary depending on the brand and type of chili paste you use. Sambal Oelek and chili crisp usually add a gentle to moderate kick. If you prefer mild, start with half the amount and adjust according to your taste.

What wine pairs best with this Crispy Rice Salad with Glazed Salmon, Avocado, and Peanut Sauce Recipe?

I love pairing this dish with a crisp, aromatic white like Sauvignon Blanc or a lightly off-dry Riesling. These wines complement the salad’s fresh, slightly sweet, and nutty flavors without overpowering the delicate salmon and creamy avocado.

Conclusion

I can’t recommend this Crispy Rice Salad with Glazed Salmon, Avocado, and Peanut Sauce Recipe enough because it’s one of those dishes that feels both special and approachable. It’s packed with layers of vibrant flavor and delightful textures that never fail to impress. Whether you’re treating yourself on a cozy night in or looking to wow guests, this salad is sure to become a fast favorite in your rotation. Give it a try—I promise it will brighten your table and your taste buds!