If you’re craving something fresh, flavorful, and with a delightful crunch, this Crispy Rice Salad with Honey-Soy Salmon, Edamame, and Cashews Recipe is exactly what you need. I’ve made it a handful of times when I want something a little lighter but still satisfying, especially on warm evenings or when I’m entertaining friends who appreciate a dish that feels both exotic and comforting. The crispy bits of rice combined with the sweet-savory salmon and the nutty punch from cashews make it a winning combo that’s surprisingly easy to throw together.

What I love most about this Crispy Rice Salad with Honey-Soy Salmon, Edamame, and Cashews Recipe is how versatile and balanced it is—there’s protein, fresh veggies, healthy fats, and that irresistible crunch in every bite. Plus, the dressing is a total game-changer, bringing everything together with a tangy-sweet nutty finish that keeps you coming back for more. Trust me, once you try this, it might just become your go-to salad that feels like a full meal.

Ingredients You’ll Need

Each ingredient in this dish pulls its weight, bringing texture, flavor, or freshness to the table. I always recommend shopping for the freshest salmon and quality nut butter to elevate this recipe, as those details make a big difference here.

Long grain rice: Jasmine rice works beautifully here; cooking it the day ahead and refrigerating helps achieve that perfect crispy texture.
Toasted sesame oil: Adds an irresistible nutty aroma that complements the rest of the Asian-inspired flavors.
Low-sodium soy sauce: For salty umami without overpowering the other ingredients.
Garlic chili paste (Sambal Oelek or chili crisp): Brings just the right touch of heat—adjust to your spice tolerance.
Salmon fillet: Fresh and wild if possible; the honey-soy glaze gives it a lovely caramelized finish.
Honey or pure maple syrup: Sweetens the salmon and the dressing, balancing salt and acid perfectly.
English cucumber: Crisp and mild, it adds that fresh crunch and coolness.
Frozen shelled edamame: Thawed before using; these tender soybeans boost protein and add a pleasant bite.
Avocado: Creamy diced pieces soften the salad’s texture and bring richness.
Green onions: Thinly sliced for a mild onion bite and bright green color.
Fresh cilantro leaves: Offers a zesty herbal note—feel free to swap with parsley if you’re not a cilantro fan.
Toasted cashews: Roughly chopped for crunch and a buttery nut flavor.
Rice vinegar: Provides a crisp, clean acidity in the dressing.
Creamy peanut butter, almond butter, or tahini: Adds body and a nutty depth to the dressing.
Ground ginger: A warm spice that ties the flavors together with subtle heat and fragrance.

Variations

One thing I love about this Crispy Rice Salad with Honey-Soy Salmon, Edamame, and Cashews Recipe is how easy it is to tweak it based on what you have or how you’re feeling. Don’t hesitate to make it your own—mix and match the proteins or swap ingredients without losing that essential crisp-and-savory vibe.

Swap salmon for tofu or chicken: I tried this once with crispy tofu for a vegetarian twist, and it was just as hearty and satisfying.
Try different nuts: Pecans or almonds can replace cashews if you want a different crunch profile or have nut allergies.
Add more veggies: Shredded carrots or bell peppers work beautifully for extra color and nutrients.
Spice it up: Add a splash of sriracha to the dressing if you like more heat.
Use brown rice or cauliflower rice: I personally find jasmine rice easiest for crisping, but brown rice can add a nuttier flavor, and cauliflower rice is a low-carb option.

How to Make Crispy Rice Salad with Honey-Soy Salmon, Edamame, and Cashews Recipe

Step 1: Get your rice crispy and flavorful

Start with cooked, chilled jasmine rice—ideally one that’s been refrigerated overnight. This drying out step is key for getting that crispy texture when frying. Heat some toasted sesame oil in a non-stick pan over medium-high heat, then add the rice in an even layer. Don’t stir right away; let the bottom crisp for 4–5 minutes. Once golden and crunchy, give it a gentle toss and add soy sauce and garlic chili paste. The flavors soak in better while it crisps up further. Keep an eye on it so you get just the right amount of crunch without burning.

Step 2: Sear the salmon with honey-soy magic

Mix the soy sauce, honey, and a pinch of kosher salt, then brush it over the salmon fillet. Heat a skillet over medium-high heat with a little oil and place the salmon skin-side down if it has skin. Cook for about 4 minutes, then flip and cook for another 3–4 minutes or until it flakes easily with a fork. You want that glaze to caramelize slightly for max flavor. If you’re nervous about overcooking, I usually check after 3 minutes on the second side—salmon keeps cooking even off the heat!

Step 3: Assemble your vibrant salad

While salmon cooks, prep the salad ingredients by slicing cucumber into thin half-moons, thawing edamame, dicing avocado, slicing green onions, and roughly chopping cilantro. To make the dressing, whisk together rice vinegar, honey, soy sauce, creamy peanut butter, and ground ginger until smooth. Combine the veggies, edamame, and half of the dressing in a large bowl. Once the crispy rice is ready, fold it in gently to keep that crunch. Scatter toasted cashews and cilantro over the top, then place the honey-soy salmon on or alongside the salad. Drizzle with any remaining dressing for more zing.

How to Serve Crispy Rice Salad with Honey-Soy Salmon, Edamame, and Cashews Recipe

Crispy Rice Salad with Honey-Soy Salmon, Edamame, and Cashews Recipe - Recipe Image

Garnishes

I’m a big fan of fresh garnishes that brighten and add layers. I usually scatter extra cilantro leaves and thinly sliced green onions right before serving because they add that fresh punch. If you like a little extra heat, a sprinkle of toasted sesame seeds or a few chili flakes kick things up nicely without being overpowering.

Side Dishes

Since this Crispy Rice Salad with Honey-Soy Salmon, Edamame, and Cashews Recipe stands as a complete meal, I often keep sides minimal. But when I do, a simple miso soup or steamed edamame goes perfectly for an Asian-inspired spread. Alternatively, some pickled veggies or a crunchy slaw can also complement the textures really well.

Creative Ways to Present

I’ve had fun serving this salad in individual bowls lined with large lettuce leaves to create edible “bowls” at a casual dinner party. It instantly feels more festive and adds an extra layer of crunch. You can also plate the salad and salmon separately and drizzle the dressing artistically for a more elegant look—that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge, but honestly, I like to store the crispy rice separate from the salad veggies to prevent sogginess. The salmon stores well for about 2 days but tastes best reheated gently or eaten cold in a salad wrap.

Freezing

Freezing this salad as a whole isn’t ideal because of the fresh veggies and avocado. However, if you make extra glazed salmon or crispy rice on their own, both freeze nicely and can be thawed later for quick meals. I usually freeze salmon fillets individually and reheat gently to preserve moisture.

Reheating

When reheating leftover salmon and crispy rice, I do it separately: the rice goes in a non-stick skillet over medium heat just until warm and a bit crispy again, while salmon reheats best in a low-temperature oven to keep it moist. Avoid reheating avocado or fresh salad ingredients to preserve their texture and freshness.

FAQs

Can I use other types of rice for this Crispy Rice Salad with Honey-Soy Salmon, Edamame, and Cashews Recipe?

Absolutely! While jasmine rice crisps up beautifully, you can use basmati, brown rice, or even leftover rice you have on hand. Just make sure the rice is well chilled and preferably a day old to get that nice crisp texture when frying.
How spicy is this salad with the garlic chili paste included?

The garlic chili paste adds a mild to moderate heat depending on the brand and amount you use. I usually go easy with 1 tablespoon but adjust according to your spice tolerance. If you want to keep it mild, you can skip the chili paste or use less.
Can I prepare the Crispy Rice Salad with Honey-Soy Salmon, Edamame, and Cashews Recipe ahead of time?

You can prep most parts ahead, especially the rice and salmon, but I recommend assembling the salad just before serving to keep the fresh veggies crisp and avocado from browning.
What can I substitute for cashews if I have a nut allergy?

Good news—you can swap cashews for toasted pumpkin seeds or sunflower seeds to maintain a nice crunch without nuts.
Is it possible to make this recipe vegan?

Yes! Replace salmon with crispy tofu or tempeh, use maple syrup instead of honey, and make sure your soy sauce and chili paste are vegan-friendly. The creamy dressing is naturally vegan-friendly if you choose almond butter or tahini instead of peanut butter that may contain additives.

Final Thoughts

This Crispy Rice Salad with Honey-Soy Salmon, Edamame, and Cashews Recipe holds a special place in my kitchen rotation because it manages to be both nourishing and fun to eat. I love serving it on busy weeknights when I want something quick yet impressive or sharing it with friends as a dish that sparks conversation about its mix of textures and flavors. Give it a try—you’ll find it’s a fantastic way to enjoy salmon and fresh veggies with a delightful crispy twist that makes every bite exciting.