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If you love a meal that’s all about contrast–crispy, creamy, fresh, and savory–this Miso-Ginger Salmon Crispy Rice Salad is it. A nourishing, texture-packed meal that delivers big flavor in every bite.
Table of Contents
Why You’ll Love this Salmon Crispy Rice Salad
- Nutritious and satisfying. This salad is packed with heart-healthy omega-3’s, fiber-rich veggies, and satiating carbs from the crispy rice. It’s a meal that will fill you up without weighing you down.
- One dressing, double duty. The creamy miso-ginger dressing also serves as the glaze for the salmon. This saves time while also building layers of flavor.
- Big texture payoff. Crispy sesame rice, tender flaky salmon, crunchy cabbage, and fresh herbs create the perfect contrast of textures and flavor in every bite.
- Make-ahead friendly. This salad is ideal for meal prep lunches because it can be fully prepped in advance.
If you love a Crispy Rice Salad as much as me, this recipe needs to be next on your list to try.
It beautifully balances freshness and crave-worthy crunch for a texture-loaded salad that eats like a meal.
Just like my Salmon and Lentil Salad, this recipe leans on one dressing to both glaze the salmon and dress all of the components.
For more hearty salads that spotlight salmon, check out my Salmon Couscous Salad or this Salmon Niçoise Smashed Potato Salad next.
The Ingredients
- Rice: You need long-grain rice, which can be white, red, or even wild rice. For the best results, use day-old rice that has been chilled.
- Sesame oil: Toasted sesame oil adds depth and nutty flavor to both the crispy rice and the dressing.
- Tamari: If using lower-sodium tamari, you’ll need to add a pinch of kosher salt to the rice for optimal flavor.
- Salmon: Rich, flaky, and brimming with heart-healthy fats, salmon pairs perfectly with the miso-ginger dressing.
- Miso paste: Mild and slightly sweet, white miso paste adds salty richness and fermented complexity to the dressing.
- Ginger + garlic: This duo is the aromatic backbone of the dressing. Fresh is best here!
- Orange juice: Fresh orange juice (from 1 navel orange) brightens everything up with subtle sweetness to balance the savory miso.
- Rice vinegar: I suggest using seasoned rice vinegar in the dressing to add acidity.
- Avocado oil: This neutral oil creates a smooth, creamy dressing without overpowering the other flavors.
- Cabbage: I like using a mix of cabbages–Napa and red–for a pop of color and quintessential crunch.
- Cucumbers: I suggest using seedless cucumbers, such as Persian or English, which have thin, edible skins.
- Cilantro: Adds brightness and a pop of herbaceous flavor. If you’re not a cilantro fan, use basil instead.
- Sesame seeds: A final nutty crunch that enhances both the texture and flavor.
For a complete list of recipe ingredients and quantities, see the recipe card below.
High Protein Tweak
Add 1/2 cup of shelled edamame to the salad for an instant protein and fiber boost. You can also garnish with hemp seeds for extra protein and healthy fats.
The Directions
Step 1: Prepare Crispy Rice
Add rice to a large rimmed baking sheet coated with parchment paper. Add sesame oil and tamari and toss well to coat.
Step 2: Bake for 25 to 30 minutes, tossing once halfway through.
Step 3: Prepare Dressing
Combine all ingredients in a blender and blend until smooth. (Alternatively, use an immersion blender.)
Step 4: Prepare Salmon
Arrange salmon on a parchment-lined baking dish or pan. Season with salt and pepper and coat in ~2 Tablespoons of dressing.
Broil for 6 to 8 minutes, until flaky with crispy edges.
Step 5: Assemble Salad
Add cabbage, cucumbers, cilantro, and sesame seeds to a large bowl. Flake salmon into pieces and add to bowl, along with crispy rice.
Step 6: Add dressing and toss to combine. Serve warm.
Assembly Tip
Let the salmon and rice rest at room temperature for about 10 to 15 minutes before adding them to the salad. If they’re added it too early, the heat will wilt the cabbage and turn the salad soggy. Also, reserve a little dressing to drizzle overtop right before serving for a glossy finish.
Recipe Variations
- Make it vegetarian. Swap the salmon for crispy tofu or roasted edamame. The miso-ginger dressing will work just as well as a glaze for cubes of tofu.
- Add extra veggies. Shredded carrots, thinly sliced snap peas, and/or shaved radishes will beautifully complement the textures.
- Make it spicy. Add chili crisp, sriracha, or Aleppo pepper flakes to the dressing for a kick of heat.
- Switch up the citrus. In place of orange juice, fresh lemon (or a mix of lemon and lime) will work in the dressing.
- Serve bowl-style. Skip tossing everything together and serve as a composed bowl for easy meal prep and better texture control.
Tips and Tricks
- Use cold, day-old rice. Fresh rice will steam instead of crisp. Spread it out on a baking sheet and chill first if you’re making it the same day. This is key to achieving the golden, crispy bits.
- Don’t overcrowd the pan. Spread the rice in a thin, even layer for optimal roasting. It’s also important to let it sit for about 10 minutes after roasting to allow it to further crisp up.
- Rotate the salmon during broiling. Broilers have hot spots, so to prevent any portion of the salmon burning, rotate it 1 to 2 times throughout.
- Slice veggies thin. I suggest using a mandoline to shave the cabbage and cucumbers into thin pieces.
Make-Ahead and Storage Tips
- Make-Ahead: The dressing can be blended up to 2 days ahead. You can also begin marinating the salmon 24 hours in advance.
- Store: You can refrigerate leftover salmon crispy rice salad for up to 24 hours. The rice will slightly lose its crunch, however its nutty flavor will stay sharp. For best results, store the crispy rice and dressing separate, and assemble right before eating.
More Salmon Salad Recipes
Salmon Superfood Salad
Salmon and Lentil Salad
Salmon Niçoise Smashed Potato Salad
Salmon Couscous Salad with Feta Dressing
If you try this salmon crispy rice salad, snap a photo and tag #dishingouthealth so I can see your beautiful creations. And don’t forget to follow along on Facebook and Pinterest for the latest recipe updates!
Miso-Ginger Salmon Crispy Rice Salad
Equipment
- Large rimmed baking sheet
- Countertop or immersion blender
- Baking dish or small rimmed baking sheet
Ingredients
- 2 (8-ounce) skin-on salmon fillets
- 3 cups cooked and cooled (ideally overnight) long-grain white (or red) rice* (such as jasmine rice)
- 1 Tbsp. tamari or soy sauce
- 1 Tbsp. toasted sesame oil
- 1/2 tsp. kosher salt + 1/4 tsp. black pepper (plus more to taste)
- 4 cups thinly sliced Napa cabbage
- 4 cups shaved (or thinly sliced) red cabbage
- 2 Persian cucumbers, shaved or thinly sliced
- 1/2 cup fresh cilantro, coarsely chopped
- 2 Tbsp. toasted sesame seeds
Miso-Ginger Dressing
- 1/4 cup fresh orange juice (from 1 to 2 navel oranges)
- 2 Tbsp. seasoned rice vinegar
- 2 Tbsp. white miso paste
- 1 (2-inch piece) fresh ginger, peeled and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 Tbsp. honey
- 1 tsp. toasted sesame oil
- 1/3 cup avocado oil (or neutral oil of choice)
Instructions
- Arrange two oven racks: one in the center and the other ~6 inches from the broiler. Preheat oven to 400ºF.
- Prepare rice: Empty chilled rice out onto a large rimmed baking sheet coated with parchment paper for easy cleanup. Add tamari and toasted sesame oil, and toss thoroughly to coat grains. (Note: if you're using lower-sodium tamari or soy sauce, add a good pinch of salt to the rice.) Spread rice in a thin layer and roast on the center rack for 25 to 30 minutes, tossing once halfway through, until crispy. Set aside to slightly cool.
- Meanwhile, blend dressing: In a liquid measuring cup or wide-mouth jar, combine all dressing ingredients, and use an immersion blender to blend until smooth. (Alternatively, use a countertop blender.)
- Prepare salmon: Place salmon in a baking dish (or on a small baking sheet) coated with parchment paper. Season evenly with 1/2 tsp. kosher salt and 1/4 tsp. black pepper. Drizzle 2 Tablespoons of the Miso-Ginger Dressing overtop and brush to coat.
- Broil salmon: Once the rice is done cooking, set the broiler heat to HIGH. Place salmon on the top oven rack (~6 inches from broiler source) and broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes, rotating the pan once halfway through. Set aside to slightly cool before flaking into large pieces. Discard skin.
- Assemble salad: To a large mixing bowl, combine Napa and red cabbage, cucumbers, and cilantro. Season veggies with good pinch of kosher salt. Add crispy rice, flaked salmon, sesame seeds, and remaining Miso-Ginger Dressing; toss well to combine. Garnish with extra fresh herbs and toasted sesame seeds, if desired. Serve at room temperature.
Notes
- Make-Ahead: The dressing can be blended up to 2 days ahead. You can also begin marinating the salmon 24 hours in advance.
- Store: You can refrigerate salad for up to 24 hours. The rice will begin losing its crunch, however its nutty flavor will stay sharp. For best results, store the crispy rice and dressing separate, and assemble right before eating.
- It’s best to use cold, day-old rice. Fresh rice will steam instead of crisp. Spread it out on a baking sheet and chill first if you’re making it the same day. This is key to achieving the golden, crispy bits.
- Don’t overcrowd the pan. Spread the rice in a thin, even layer for optimal roasting. It’s also important to let it sit for about 10 to 15 minutes after roasting to allow it to further crisp up.
- Rotate the salmon during broiling. Broilers have hot spots, so to prevent any portion of the salmon burning, rotate it 1 to 2 times throughout.
- Slice veggies thin. I suggest using a mandoline to shave the red cabbage and cucumbers into thin pieces.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Really tasty. Rice is so fun. I didn’t have miso paste so substituted 1TBSP nutritional yeast. I added a bit more honey. Very lovely taste. Thank you!!!
The dressing is the star! I didn’t do the crispy rice part since I pre-make these meals for the next day. But YUM on this dressing. Instead, I added some barley to the salad. Otherwise followed instructions.
Yay! So happy for the positive feedback! Thank you for coming back and leaving a review!