The First Bite That Hooked Me
I still remember the crunch of that crispy rice against the silky salmon. The mix of salty, spicy, and fresh flavors made my taste buds dance. Ever wondered how you could turn smoked salmon into something unforgettable? This salad does it. One bite at a friend’s picnic, and I begged for the recipe. Now it’s my go-to for summer gatherings.My Kitchen Disaster Turned Win
First time I made this, I burned the rice to a crisp. The smoke alarm sang while my dog hid under the table. But guess what? The slightly charred bits added a smoky depth we loved. Cooking flops can lead to happy accidents—trust the process. Home cooking isn’t about perfection. It’s about flavor and fun.Why This Combo Works
– The crispy rice gives a satisfying crunch against the soft salmon. – The dressing ties it all together with sweet, tangy, and spicy notes. Which flavor combo surprises you most? Is it the chili oil kick or the creamy avocado? Share your thoughts below!A Dish With Roots
This salad mixes Japanese and Korean flavors—think sushi meets bibimbap. The crispy rice trend started in L.A. sushi spots in the 2010s. *Did you know edamame means “beans on branches” in Japanese?* It’s a protein-packed twist on classic rice bowls. Try it and taste the fusion magic.
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Crispy Rice: | ||
| Cooked sushi rice | 2 cups | |
| Soy sauce | 2 Tbsp | |
| Chilli oil | 1 Tbsp | |
| Salad: | ||
| Edamame beans | 1 cup | |
| Cucumber | 1 | sliced |
| Spring onion | 1 | thinly sliced |
| Avocado | 1 | diced |
| Hot smoked salmon | 200g | |
| Sesame seeds | 1 tsp | |
| Dressing: | ||
| Neutral oil | 2 Tbsp | |
| Toasted sesame oil | 2 Tbsp | |
| Soy sauce | 3 Tbsp | |
| Rice vinegar | 2 Tbsp | |
| Sweet chilli sauce | 3 Tbsp | |
| Crushed ginger | 2 tsp |
How to Make Smoked Salmon Crispy Rice Edamame Salad
Step 1 Preheat the oven to 180°C fan bake. Spread cooked rice on a tray. Toss with soy sauce and chilli oil. Bake for 30 minutes, turning halfway. (Hard-learned tip: Use parchment paper for easy cleanup.)
Step 2 Microwave edamame in water for 2 minutes. Drain and let cool. Add to a large bowl with cucumber, spring onion, and avocado. Flake in smoked salmon gently.
Step 3 Whisk dressing ingredients in a small bowl. Pour over salad just before serving. Toss lightly to coat everything. Top with crispy rice and sesame seeds. What’s your go-to salad topping? Share below!
Cook Time: 30 minutes Total Time: 45 minutes Yield: 4 servings Category: Lunch, Salad
3 Fun Twists on This Salad
Spicy Kick Swap sweet chilli sauce for sriracha. Add sliced jalapeños for extra heat.
Vegetarian Vibes Skip the salmon. Use crispy tofu or roasted mushrooms instead.
Summer Style Add mango or watermelon cubes. Swap sesame seeds for crushed peanuts. Which twist would you try? Vote in the comments!
Serving Ideas & Pairings
Serve with miso soup or seaweed snacks. Garnish with extra spring onions or lime wedges. Pair with iced green tea or a crisp lager. Both balance the smoky salmon well. Which would you choose tonight?
Storage & Reheating Tips
Keep leftover salad in the fridge for up to two days. Store dressing separately to avoid soggy rice. *Fun fact: Crispy rice loses crunch fast, so eat it fresh!* Freezing isn’t ideal—the avocado turns mushy. Reheat rice alone in the oven at 160°C for 5 minutes to revive crispiness. Batch-cook the rice and dressing ahead—just assemble before serving. Why this matters: Prepping parts saves time on busy nights. Ever tried meal-prepping salads? Share your hacks below!Common Troubleshooting Fixes
Rice too soft? Bake it longer, stirring every 10 minutes. Dressing too salty? Add a splash of honey or water. Salad too dry? Toss with extra oil or a squeeze of lime. Why this matters: Small tweaks make big flavor differences. My neighbor once burned the rice—now she sets a timer! What’s your biggest kitchen oops? Spill the beans (not the edamame).Your Questions Answered
Q: Can I make this gluten-free?
A: Swap soy sauce for tamari. Check that your chili sauce is GF too.
Q: How far ahead can I prep this?
A: Chop veggies and cook rice 1 day early. Add salmon and dressing last.
Q: Any swaps for smoked salmon?
A: Try grilled chicken or tofu. Even canned tuna works in a pinch.
Q: Can I double the recipe?
A: Yes! Use two baking trays for the rice to crisp evenly.
Q: What if I don’t have sesame oil?
A: Skip it—use all neutral oil and a pinch of sugar for depth.
Let’s Dish Together!
This salad is my go-to for potlucks—always disappears fast! Tag@SpoonSway on Pinterest with your creations. Did you tweak the recipe? Tell me below! Happy cooking! —Sarah Cooper.
Smoked Salmon Crispy Rice Edamame Salad
Description
Experience the delightful contrast of textures and flavors with this Smoked Salmon Crispy Rice Edamame Salad, featuring crispy rice, fresh edamame, and smoked salmon.
Ingredients
Instructions
- Preheat the oven to 180°C fan bake. Spread the cooked rice on a baking tray, toss with soy sauce and chilli oil.
- Bake for 30 minutes, turning halfway through (watch closely to prevent burning) until crispy.
- Microwave the edamame in a glass jug covered with water for 2 minutes, then drain.
- Add the edamame to a large bowl along with the cucumber, spring onion and avocado. Flake in the smoked salmon and add the crispy rice on top.
- Whisk together all the ingredients for the dressing. Pour over the salad just before serving and toss to combine.
- Serve on a large platter topped with a scatter of sesame seeds.
Notes
- For added flavor, top with spicy Sriracha mayo or use marinated tofu for a vegetarian option.
Salmon, Edamame, Rice, Salad, Lunch
