# Crispy Rice Salmon Salad

A popular crispy rice salad upgraded with tender teriyaki salmon, fresh vegetables, and a zesty dressing.

- Servings: 4 servings
- Cuisine: Japanese
- Category: Salad
- Language: en

## Ingredients

- 2 cup leftover cooked white rice
- 1-2 tbsp chili crunch
- 1 lb boneless skinless salmon fillet
- 1/2 cup teriyaki sauce
- 4 whole persian cucumber
- 1/2 bunch mint
- 1/2 bunch cilantro
- 5 whole scallion
- 1 cup shelled edamame
- 1 whole avocado
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 2 tbsp oil
- 1 tbsp brown sugar
- 1/2 whole lime juice
- 1 whole garlic clove

## Instructions

1. Mix rice with chili crunch, spread onto a parchment-lined baking sheet, and flatten.
2. Place salmon on a second baking sheet and coat with teriyaki sauce.
3. Bake both trays at 400°F.
4. Remove salmon after 20-22 minutes and continue baking rice for another 20 minutes, tossing occasionally, until golden and crispy.
5. Whisk together the dressing ingredients.
6. Combine vegetables, flake in the salmon, add the dressing, and toss in the crispy rice just before serving.

## Equipment

- baking sheet
- parchment paper
- oven

## Tips

- Use store-bought chili crunch or simply use soy sauce if you do not want to make it spicy.
- The rice can include ingredients like shredded carrots.
- Toss in the crispy rice just before serving so it stays crunchy.

## Source

- Original video: https://www.facebook.com/watch/?v=3936382643165865
- Creator: Sivan’s Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/0b5d5e97-c45f-44c7-871d-0d78afca5e82
- Extracted: 2026-07-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt