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

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4.9 from 75 reviews

This Crispy Rice Salad with Salmon is a vibrant and flavorful dish combining crunchy, toasted rice with tender pan-seared salmon and a fresh, colorful salad tossed in a tangy peanut dressing. Perfect for a light lunch or dinner, it balances texture and tastes with savory, sweet, and spicy notes.

Ingredients

Scale

For the Rice:

  • 1 ½ cups cooked and cooled long grain rice (preferably Jasmine, 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)

For the Salmon:

  • 1 (8-ounce) salmon fillet
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon honey or pure maple syrup
  • Pinch kosher salt

For the Salad:

  • 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

For the Dressing:

  • 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

Instructions

  1. Prepare the Rice: In a large bowl, mix the cooked and cooled jasmine rice with toasted sesame oil, low-sodium soy sauce, and garlic chili paste. Stir well to combine all the flavors and set aside for the rice to absorb the seasonings.
  2. Cook the Salmon: Season the salmon fillet with low-sodium soy sauce, honey or maple syrup, and a pinch of kosher salt. Heat a non-stick skillet over medium heat and cook the salmon skin-side down for about 4-5 minutes until crispy. Flip and cook the other side for an additional 3-4 minutes or until the salmon is cooked through. Remove from heat and let it rest briefly before flaking into chunks.
  3. Prepare the Salad: Slice the English cucumber into half-moons or bite-sized pieces. In a large salad bowl, combine the cucumber, thawed shelled edamame, diced avocado, sliced green onions, chopped cilantro, and toasted cashews.
  4. Make the Dressing: In a small bowl, whisk together the rice vinegar, honey, low sodium soy sauce, creamy peanut butter (or alternative), and ground ginger until smooth and creamy.
  5. Assemble the Salad: Add the seasoned rice and flaked salmon into the salad bowl. Pour the dressing over the salad and toss gently to combine all ingredients thoroughly without mashing the avocado or salmon.
  6. Serve: Plate the crispy rice salad immediately to enjoy the contrasting textures of crispy rice and tender salmon with fresh vegetables and the rich peanut dressing.

Notes

  • Refrigerate the cooked rice overnight to help it dry out and become crispier when toasted.
  • If you prefer, the salmon can be grilled instead of pan-seared.
  • Use gluten-free soy sauce to make this dish gluten-free.
  • For a spicier kick, add extra garlic chili paste or fresh sliced chili peppers.
  • To keep avocado from browning, toss it with a bit of lime or lemon juice before adding to the salad.

Find it online: https://amandafood.com/crispy-rice-salad-with-honey-soy-salmon-edamame-and-cashews-recipe/