If you’re looking for a dish that is light yet satisfying, packed with texture and flavour, then this warm crispy rice & salmon salad is for you. The contrast of crispy golden rice, tender salmon, and refreshing vegetables makes every bite that little bit moorish. Whether you’re making a quick lunch or an impressive dinner, this dish delivers a perfect balance of comfort, health and taste.

Where did this crispy rice trend come from…

This dish takes inspiration from Japanese and Korean cuisines, where crispy rice is often paired with rich, savoury toppings. Sushi restaurants have long served crispy rice topped with spicy tuna, and Korean bibimbap features crunchy rice at the bottom of a hot stone bowl. This recipe builds on those traditions by incorporating salmon, fresh vegetables, and a punchy dressing to create a wholesome and modern salad.

“On my table, it’s crispy rice or no rice at all.”
kendra vaculin

This dish is endlessly versatile and always satisfying. The crispy rice brings an unexpected texture, while the salmon provides rich, savoury depth. It’s packed with fresh ingredients, making it a nourishing meal without feeling heavy. Plus, it’s a fantastic way to use up leftover rice while elevating it into something truly special.

If you love quick, easy and nourishing then try: R ocking rice paper rolls with Peanut Rayu

Substitutions for Salmon (5 Suggestions)

Tuna – Swap salmon for seared or raw sushi-grade tuna for a different yet equally delicious take.
Tofu – Crispy fried or marinated tofu works great for a vegetarian version.
Shrimp – Grilled or pan-seared shrimp brings a sweet, briny element.
Chicken – Grilled or shredded chicken adds a protein-rich alternative.
Mushrooms – Sautéed shiitake or oyster mushrooms provide a savoury, umami-rich substitute.

Top Tips to Cook Crispy Rice (5 Tips)

Use Day-Old Rice – Slightly dried-out rice crisps up much better than freshly cooked, sticky rice. Letting it rest overnight helps remove excess moisture, giving you that perfect golden crunch.
Don’t make it too thick – Spread the rice evenly in the pan and press firmly to ensure maximum contact with the heat.
Rotate – Unless you have a top-of-the-line, ultra-modern oven, chances are it has hot spots. To ensure an even, golden crisp, I like to open the oven halfway through cooking and give the tray a quick turn.
Use Enough Oil – A generous amount of oil not only prevents sticking but also ensures a beautifully crispy, golden crust. Don’t be afraid to coat the pan well for the best texture.
Serve Immediately – Crispy rice quickly absorbs moisture from sauces, losing its crunch over time. For the best texture, make it fresh and enjoy right away. If prepping ahead, store the rice separately from any sauces or wet ingredients to keep it crisp.

Crispy rice taking over the World

Crispy rice salads have been trending, especially with bold flavours and diverse textures. Here are some variations that have been especially popular if you’re looking to find other ways to incorporate it into your life.

Thai-Inspired Crispy Rice Salad (Nam Khao) – Features fried crispy rice mixed with lime juice, fish sauce, herbs, peanuts, and fermented sausage. A perfect balance of tangy, spicy, and crunchy.
Spicy Tuna or Salmon Crispy Rice – Inspired by sushi, this variation pairs crispy rice with spicy mayo-dressed tuna or salmon, avocado, and scallions. Often topped with sesame seeds and a drizzle of soy sauce.
Vietnamese-Inspired Crispy Rice Salad – Combines crispy rice with fresh herbs (cilantro, mint, Thai basil), pickled veggies, nuoc cham dressing, and protein like shrimp or tofu for a bright, flavourful dish.
Korean-Inspired Crispy Rice Bibimbap – Uses crispy rice as the base, topped with marinated beef (bulgogi), kimchi, fried egg, gochujang sauce, and sesame oil for a rich, umami-packed bowl.
Mediterranean Crispy Rice Salad – Blends crispy rice with feta, cucumbers, cherry tomatoes, olives, and a lemony herb dressing for a fresh, crunchy twist.
Middle Eastern-Inspired Crispy Rice Salad – Incorporates spices like cumin and sumac, crispy rice, roasted chickpeas, pomegranate seeds, and tahini dressing for a flavourful and textured dish.
Vegan Crispy Rice Salad – Uses crispy rice with crispy tofu, edamame, shredded carrots, and a sesame-ginger dressing for a plant-based, protein-packed meal.

A note on ingredients:

This warm crispy rice & salmon salad is an easy yet impressive dish that you’ll want to make again and again. With its balance of textures, fresh ingredients, and savoury richness, it’s a guaranteed crowd-pleaser! Get the best out of it with these simple tips.

Crispy rice and salmon salad — So quick, cheap and easy to make. A true crowd-pleaser of a hearty bowlful.

Salmon: Any old salmon will do, especially if you are on a budget. If you can, obviously sustainably sourced, Wild-caught salmon is going to be the best for you and for flavour, but high-quality farmed salmon works too. If using raw salmon, ensure it’s sushi-grade.

Rice: Use short or medium-grain brown or white rice for the best crisping results. Day-old rice is ideal because it has less moisture, leading to a better crunch. I haven’t had the chance to experiment with a fancier more boutique wild rice or red rice – let me know if you do though!

Cucumber: Adds refreshing crunch and balances the richness of the salmon. Persian or Lebanese cucumbers work well for their crisp texture and thin skin.

Onions: I prefer green or spring onions here because they provide a mild onion flavour without overpowering the dish. On the day of shooting this though, I only had red onion on hand, and of course, it will do fabulously – but I do think subtle is better, so I’ll leave that up to your own taste buds to decide!

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Warm crispy rice and salmon salad

Prep Time 15

Cook Time 45

Total Time 1

Servings 4

Satisfyingly crunchy and packed full of flavour, a healthy and nourishing bowlful you'll be coming back to time and again.

Equipment

2 Baking trays
1 mixing bowl
1 salad serving bowl

Ingredients

For the rice

2 cups cooked rice cooled
2 tsp soy sauce
2 tsp sesame oil

For the Salmon

250 grams salmon
1 tsp salt
1 tsp pepper

For the salad

2 medium cucumber (sliced thin)
3 sliced spring onions (or finely chopped red onion)
1 large avocado (chopped into pieces)

For the dressing

1/2 cup olive oil
1/4 cup toasted sesame oil
3 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp honey
1.5 tsp garlic (minced)
1 tsp salt

Instructions

Line a baking sheet with paper and pre-heat the oven to 200°C
Mix the rice, soy and sesame oil and pat into an even-sized layer over the tray
Bake for 30 – 40 minutes or until the rice browns and gets crispy. You may need to turn the tray around mid-cook depending on your oven to make sure it crisps evenly all over.
While the rice is baking, season the salmon and place on it's own baking tray.
Cook the salmon in the same oven for 13-14 minutes or until the internal temp reaches 63°C.
Meanwhile, add the salad ingredients to a mixing bowl and prepare the dressing.
Once the salmon and rice are cooked, take them out of the oven. Flake the salmon apart with two forks and add it to all the salad ingredients.
Toss them all together with the dressing and toss until combined and all the ingredients are coated well.
Finally top with Macadamia Finger-Lime Rayu and serve warm.