This Crispy Rice with Salmon Salad is packed with flavor and a satisfying crunch! Be sure to prep the rice a day in advance and definitely consider making a double batch as this one goes fast!
Crispy Rice with Salmon Salad
What you’ll need:
- Canned Alaska Pink Salmon
- Mayonnaise
- Coconut Aminos
- Sesame Seed Oil
- Chili Oil
- Green Onions
- Sushi Rice
- Water
- Rice Vinegar
- Sugar or Honey
- Salt
- Sesame seeds (optional)
- Avocado (optional)
- Avocado Oil
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the ingredients listed in the recipe:
- gluten free
- dairy free
- refined sugar free
- nut free
As always, be sure to double check the exact ingredients of the products you are using to ensure they meet your needs/preferences!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
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Ingredients
Equipment
Method
- Please note that this recipe works best when the rice is made the day before! Otherwise, the crispy rice squares may not be super compressed and could fall apart when frying.
- A day ahead of time or the night before, prep your uncooked rice by rinsing it in a fine mesh sieve until the water runs clear. Then, soak the rice in 2 cups of water for 30 minutes.
- After 30 minutes, drain the water from the rice and add the rice to a pot on the stove along with 3 cups of fresh water. Cook the rice according to the instructions on the package.
- Once cooked, add the rice vinegar, honey and salt to a separate pan and over medium heat, stir until the honey or sugar is dissolved.
- Add the mixture to the still warm rice and gently fold it in.
- Line a 9×9 inch square pan with parchment paper and add in your rice, spreading it out to fill the pan. Cover the top with parchment paper and press it down completely to ensure your rice is compact and even throughout the pan.
- Place the covered pan into the fridge to set for at least overnight.
- The next day, cut your rice into 16 even squares and heat a pan on the stove over low/medium heat with enough avocado oil in it to cover the bottom generously.
- Watching closely (and being sure not to overcrowd your pan), fry each rice square until golden on all sides, flipping as each side changes color.
- Once golden on all sides, place the crispy rice squares on a towel to dry and cool just slightly.
- This can be prepped ahead of time if you'd like!
- Drain the canned salmon as much as possible, then combine it with mayonnaise, coconut aminos, sesame seed oil, chili oil and chopped green onion. Mix until fully combined, taste, and adjust any seasonings based on your preferences.
- Top each piece of crispy rice with a slice of avocado (if using) followed by a scoop of the salmon salad.
- To garnish (and add more flavor), top with thinly sliced (or julienned) green onions and sesame seeds.
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