Make this Salmon Crispy Rice Salad for a fresh and satisfying rice salad recipe that's high in fiber, rich in omega 3s, and great for meal prep.
If you love meal prep lunches like my Rotisserie Chicken Salad and Green Goddess Salad, this Salmon Crispy Rice Salad is about to become a new favourite. I'm always looking for salads that are hearty enough to keep me full but still fresh, crunchy, and full of flavour, and this one checks all the boxes.
Using bagged coleslaw, canned salmon, and frozen edamame keeps prep realistic for busy weeks, while the crispy, flavour-packed rice and creamy dressing make this the kind of salad you can prep once and look forward to eating all week.
Why This Recipe Is Dietitian Approved
- Balanced meal prep lunch. This salad includes protein, fiber-rich carbs, healthy fats, and plenty of veggies, which helps keep you full and satisfied for hours.
- Source of omega 3 fats. The salmon adds omega-3 fats, which support heart health and help make this salad more nourishing and satisfying.
- High in fiber. Between the brown rice, edamame, veggies, and avocado, this salad is packed with fiber to support digestion and steady energy levels.
Salmon Crispy Rice Salad Recipe
Ingredients
Crispy rice. For the crispy rice I use Lundberg short grain brown rice, however you can use any rice! The rice is mixed with soy sauce, sriracha, chili crisp and seam oil for a flavourful and crispy rice!
Edamame. For protein and fiber! I use frozen de-shelled edamame I just defrost!
Green onions. This recipe uses one bunch of green onions (both the whites and greens)
Coleslaw. Bagged coleslaw is my secret weapon for the best salads with minimal prep! You can use kale slaw, traditional coleslaw or broccoli slaw
Salmon. For convenience i use two cans of boneless, skinless canned salmon- my personal favourite is Gold Seal however you can also use fresh (cooked) salmon as well!
Shredded carrots. You may use freshly shredded or pre-shredded/ matchstick carrots for convenience
Avocado. We add in one avocado for more healthy fats and fiber
Cucumbers. In all of my meal prep-friendly salads i recommend using persian cucumbers as they are smaller meaning they have less moisture, making them less soggy overtime
Peanuts. For a little crunch!
Sweet chili yogurt dressing. We make our own sweet chili dressing using greek yogurt, mayonnaise, rice vinegar, sweet chili sauce and water.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400F and line a baking tray with parchment paper.
- In a bowl or on the baking tray, add cooked and cooled rice, soy sauce, sriracha sauce, chili crisp and sesame oil. Toss to combine. Once the rice is fully coated in the sauces- spread the rice on the tray,and roast in the oven for 30-40 minutes, tossing every 10-15 minutes until crispy. Remove from the oven and let cool slightly.
- While the rice is in the oven- prepare salad toppings and make the sweet chili dressing by whisking together yogurt, mayonnaise, sweet chili sauce, sriracha sauce and rice vinegar and lime juice.
- Once everything is ready- add the crispy rice, edamame, green onions, coleslaw mix, shredded carrots, avocado, cucumbers, peanuts and salmon to a bowl.
- Drizzle dressing over the salad.
- Toss to combine!
Substitutions and Variations
To make gluten-free: Swap the soy sauce for a gluten free variation such as tamari sauce or coconut aminos!
To make dairy-free: for the yogurt based dressing you can make a vinaigrette using soy sauce as the base or use a dairy free substitute for the yogurt!
To make nut-free: Just leave out the peanuts (chili crisp does frequently contain nuts as well so please ensure you are using a nut-free variation (like Rippah chili crunch)!
- Canned salmon can be replaced with canned tuna (or even shredded chicken)
- This salad is great because you can really customize it with whatever you have on hand! FIneley chopped raw broccoli would be great in this salad, diced bell peppers or even chickpeas!
Equipment
Storage
This salmon crispy rice salad can be stored in an airtight container in the fridge for up to 3-4 days! Without the salmon the salad will stay fresh for up to 5 days!
Top Tips for Success
For a faster crispy rice variation follow the air fryer tips listed at the bottom of the recipe card!
This salad is great because you can do as little or as much prep as you like!
For a faster/ convenience based option: use canned salmon, a pre-cooked (minute rice) bag, bagged coleslaw mix and bagged carrots.
For a slower option: use freshly cooked salmon (use my air fryer recipe), short grain freshly cooked rice, shredded cabbage and freshly shredded carrots).
Frequently Asked Questions
Yes you may! I recommend using whatever rice you have on hand, however brown rice will give you a little added fiber!
More Staple Salad Recipes
If you liked this salmon crispy rice salad, try these recipes:
- Vegan Bean Salad
- Crunchy Cabbage and Orange Quinoa Salad
- Mason Jar Peanut Salad
- Dense Bean Salad with Sun Dried Tomatoes
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this Salmon Crispy Rice Salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Salmon Crispy Rice Salad
Ingredients
For the crispy rice:
- 2 cups short grain brown rice (cooked and cooled), or any rice of choice
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon chili crisp
- 2 teaspoon sesame oil
For the salad:
- 2 cups edamame beans (defrosted and de-shelled)
- 1 bunch green onions, finely sliced (both greens and whites)
- 1 340g bag coleslaw mix (broccoli slaw, kale slaw or traditional slaw)
- 1 cup shredded or matchstick carrots
- 1 avocado, diced
- 4 persian cucmbers, diced
- 2 120g cans wild pink canned salmon, boneless and skinless
- ¼ cup raw unsalted peanuts, chopped
For the sweet chili dressing:
- ⅓ cup plain Greek yogurt
- 2 tablespoon mayonniase (optional)
- 3 tablespoon sweet chili sauce
- 2 teaspoon sriracha sauce
- 1 tablespoon rice vinegar
- ½ lime (just the juice)
Instructions
- Preheat the oven to 400F and line a baking tray with parchment paper.
- In a bowl or on the baking tray, add cooked and cooled rice, soy sauce, sriracha sauce, chili crisp and sesame oil. Toss to combine. Once the rice is fully coated in the sauces- spread the rice on the tray,and roast in the oven for 30-40 minutes, tossing every 10-15 minutes until crispy. Remove from the oven and let cool slightly.
- While the rice is in the oven- prepare salad toppings and make the sweet chili dressing by whisking together yogurt, mayonnaise, sweet chili sauce, sriracha sauce and rice vinegar and lime juice.
- Once everything is ready- add the crispy rice, edamame, green onions, coleslaw mix, shredded carrots, avocado, cucumbers, peanuts and salmon to a bowl.
- Drizzle dressing over the salad.
- Toss to combine!
Nicole Addison says
The PERFECT meal prep salad (that's also budget friendly)! Enjoy!