Crispy Rice Sushi Salad
If you love sushi flavors but want something easy, satisfying, and packed with texture, this crispy rice sushi salad is the recipe to try. It combines caramelised crispy rice, spicy glazed salmon, creamy avocado, crunchy vegetables, and bold sauces to create the ultimate sushi-inspired bowl. If you have seen the viral trend online, this version of crispy rice sushi salad takes that idea and turns it into a balanced, flavour packed meal. The combination of crispy rice, spicy salmon, creamy sauces, and fresh vegetables makes this crispy rice sushi salad irresistible.
Equipment
- Large mixing bowl
- Oven tray
Ingredients
For the salmon
- 2 salmon fillets
- 2 tablespoon light soy sauce
- 1 tablespoon sriracha
- 1 teaspoon brown sugar
- 1 tablespoon honey
For the rice and salad
- 250 g microwave rice cooked according to package instructions
- 2 tablespoon light soy sauce
- 1-2 tablespoon chilli oil
- 1 tablespoon pickled red onions
- ½ cucumber sliced
- 1 avocado cubed
- 5 g crispy seaweed torn
- 100 g edamame
- 1 tablespoon sriracha
- 1 tablespoon kewpie mayo
- 1 teaspoon sushi sauce optional
Instructions
- Preheat the oven to 200°C. Cook the rice according to the package instructions and allow it to cool slightly. Spread the rice onto a lined baking tray. Toss with soy sauce and chilli oil, then press it into an even layer. Bake for about 25 minutes, tossing halfway through so the rice crisps evenly. The rice should become golden and crunchy in places. This step creates the signature texture that makes a crispy rice sushi salad so addictive.250 g microwave rice, 1-2 tablespoon chilli oil, 2 tablespoon light soy sauce
- While the rice is baking, mix together the soy sauce, sriracha, brown sugar, and honey to create a marinade. Coat the salmon fillets with the marinade. Cook the salmon in an air fryer for about 12 minutes until cooked through and slightly caramelised. Alternatively bake it in the oven for about 15 minutes. Once cooked, use a fork to gently flake the salmon.2 salmon fillets, 1 tablespoon sriracha, 1 teaspoon brown sugar, 1 tablespoon honey, 2 tablespoon light soy sauce
- Add the crispy rice to a large bowl along with the flaked salmon.Top with sliced cucumber, cubed avocado, edamame, pickled red onions, and torn crispy seaweed. Drizzle over the sriracha, kewpie mayo, and sushi sauce if using.1 tablespoon pickled red onions, ½ cucumber sliced, 1 avocado, 5 g crispy seaweed, 100 g edamame, 1 tablespoon sriracha, 1 tablespoon kewpie mayo, 1 teaspoon sushi sauce
- Gently mix everything together so the sauces coat the rice and toppings evenly. Serve immediately while the rice is still warm and crispy.
Notes
Allowing the rice to cool slightly before spreading it onto the tray helps it dry out a little. This encourages the grains to crisp up better in the oven and creates the crunchy texture that makes crispy rice sushi salad so addictive.
Tried this recipe?Let us know how it was!