Crispy Rice Salad
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Well Plated · by Erin Clarke★ 5.0 (6)

Crispy Rice Salad

NUTRITION · PER SERVING55M COOK
CAL 29%·PRO 53%
CARBS 55G37% OF CAL
9G FIBER28G OTHER18G TOTAL SUGAR
FAT 31G48% OF CAL
5G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant Asian-inspired salad with crispy rice, glazed salmon, cucumber, avocado, edamame, and creamy peanut dressing. Fresh and satisfying as a complete meal.

mainamericansaladbowlfishdairy free
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Nutrition & ingredients

Ingredients

serves 3
  • 1 ½ cups cooked and cooled long grain rice (I used Jasmine, refrigerated overnight is best)
  • 1 ½ tablespoons toasted sesame oil
  • 1 ½ teaspoons low-sodium soy sauce
  • 1 tablespoon garlic chili paste (Sambal Oelek or chili crisp)
  • 1 (8-ounce) salmon fillet
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon honey or pure maple syrup
  • Pinch kosher salt
  • 1 English cucumber
  • 1 cup frozen shelled edamame (thawed)
  • 1 avocado (diced)
  • 3 green onions thinly sliced (about ½ bunch or ⅓ cup)
  • ⅓ cup fresh cilantro leaves (chopped)
  • ¼ cup toasted cashews (roughly chopped)
  • ¼ cup rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons creamy peanut butter (or almond butter or tahini)
  • ½ teaspoon ground ginger
PREP
20M
SODIUM
853MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.