Dive into the vibrant flavors of this Crispy Rice Salmon Harvest Salad! Featuring perfectly cooked sushi rice, tender salmon, and a mix of fresh greens and veggies, this recipe is a delightful combination of textures and tastes. With a simple dressing that ties it all together, it's perfect for any meal.
1 cup sushi rice
2 cups water
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons sesame oil, divided
1 pound salmon fillet
Salt and pepper to taste
4 cups mixed salad greens (e.g., arugula, spinach, and kale)
1 cup cherry tomatoes, halved
1/2 cucumber, thinly sliced
1/4 cup radishes, thinly sliced
1 avocado, sliced
1/4 cup sesame seeds
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon fresh lemon juice
Fresh herbs for garnish (e.g., cilantro or parsley)
![The Crispy Rice Salmon Harvest Salad is a vibrant dish that bursts with flavor. Let’s dive into the list of ingredients you will need to make this delicious meal: - Sushi rice: 1 cup - Water: 2 cups - Rice vinegar: 1 tablespoon - Sugar: 1 teaspoon - Salt: 1/2 teaspoon - Sesame oil: 2 tablespoons, divided - Salmon fillet: 1 pound - Mixed salad greens: 4 cups (e.g., arugula, spinach, and kale) - Cherry tomatoes: 1 cup, halved - Cucumber: 1/2, thinly sliced - Radishes: 1/4 cup, thinly sliced - Avocado: 1, sliced - Sesame seeds: 1/4 cup - Soy sauce: 2 tablespoons (or tamari for gluten-free) - Fresh lemon juice: 1 tablespoon - Fresh herbs for garnish: e.g., cilantro or parsley Each ingredient plays a key role. The sushi rice provides a base that gets crispy and adds texture. Fresh greens and veggies give color and crunch. Salmon adds a rich, savory flavor. Together, they create a bright, balanced salad that is both filling and refreshing. For the complete recipe, check out the Full Recipe section. - Rinse the sushi rice until the water is clear. - Combine rinsed rice and water in a saucepan and bring to boil. - Reduce heat and simmer covered for 15-20 minutes. To make perfect sushi rice, rinse it well. This removes extra starch. You want the water to run clear. After rinsing, add the rice and water to a pan. Bring it to a boil over medium heat. Once boiling, lower the heat. Cover it and let it simmer for 15-20 minutes. The rice will absorb all the water and become soft. - Whisk together rice vinegar, sugar, and salt. - Fold mixture into warm rice and let it cool. After cooking, mix rice vinegar, sugar, and salt in a small bowl. Whisk until everything dissolves. Gently fold this mix into the warm rice. This adds flavor and a slight tang. Let the rice cool completely while you prepare the other ingredients. - Heat sesame oil in a nonstick skillet. - Spread cooled rice into an even layer and cook for 5 minutes. - Gently flip and crisp the other side for an additional 5 minutes. Heat one tablespoon of sesame oil in a nonstick skillet over medium-low heat. Once hot, spread the cooled rice evenly. Cook it without stirring for about 5 minutes. This will make the bottom crispy. Carefully flip the rice and cook the other side for another 5 minutes until crispy. Remove it from the heat and let it cool. - Season salmon fillet with salt and pepper. - Cook in a skillet until flaky, around 4-5 minutes per side. While the rice crisps, season the salmon fillet with salt and pepper. In another skillet, add a drizzle of sesame oil over medium heat. Place the salmon skin-side down. Cook for about 4-5 minutes, then flip it. Cook for another 3-4 minutes until it flakes easily. Remove it from the pan and let it cool before flaking it with a fork. - Combine salad greens and mix in cherry tomatoes, cucumber, radishes, and avocado. - Gently fold in flaked salmon. In a large bowl, add mixed salad greens. Next, add halved cherry tomatoes, thinly sliced cucumber, radishes, and avocado. Gently fold in the flaked salmon. Be careful not to mash the salad. - Whisk together soy sauce and lemon juice. - Drizzle dressing over salad and toss to coat. In a small bowl, whisk soy sauce and lemon juice together. Drizzle this dressing over the salad. Toss everything gently to coat the greens and veggies evenly. - Top with crispy rice pieces and sesame seeds. Finally, sprinkle the crispy rice pieces over the salad. Add sesame seeds for crunch. This adds a delightful texture and flavor to the dish. Enjoy your Crispy Rice Salmon Harvest Salad! For the full recipe, check out the detailed steps above. - Rinse the sushi rice until the water is clear. This step helps to remove excess starch. - After cooking, let the rice rest for about 10 minutes. This resting time gives the rice a better texture. - Use medium-low heat to cook the rice. This method helps prevent burning. - Avoid stirring the rice too much while it cooks. This helps create an even crisp on the surface. - For a different flavor, try substituting lime juice for lemon juice. It adds a nice twist. - Adding a dash of sesame oil to your dressing gives the dish extra richness. These tips can help you elevate your Crispy Rice Salmon Harvest Salad. For more detailed instructions, check the Full Recipe. Enjoy your cooking! {{image_4}} You can swap out the salmon for grilled chicken or tofu. Both options add great flavor and protein. If you love seafood, try adding shrimp for a fun twist. Feel free to add more crunch by including bell peppers or carrots. You can also switch up the greens by using romaine or baby kale. The more colors, the better! Instead of sushi rice, you can use quinoa or brown rice. Both grains offer a nice texture and taste. If you want something nutty, try farro for a delicious change. For the full recipe, check out [Full Recipe]. Store salad components separately to keep everything fresh. Place your crispy rice in an airtight container. This helps maintain its crunch. I like to keep the salmon and greens in separate containers too. This way, they stay fresh longer. When it's time to enjoy leftovers, warm the salmon gently. You can do this in the microwave or a skillet. If the salad greens look wilted, refresh them with a splash of dressing. This adds moisture and flavor back to the greens. For the best quality, consume leftovers within 2-3 days. The crispy rice is best enjoyed fresh but can last in the fridge for up to 5 days. It may lose some crunch, but it still tastes great! If you want to enjoy this dish later, check out the Full Recipe for tips on making it again. I recommend using wild-caught salmon. It has the best flavor and texture. Farmed salmon can be less tasty. Wild salmon is also healthier. Yes, you can prepare the components ahead. Just keep them separate. Assemble the salad right before serving for the best taste and texture. If you need a substitute, use olive oil or a light vegetable oil. These oils work well in the dressing and do not change the flavor much. Yes, this salad can be gluten-free. Just make sure to use gluten-free soy sauce, also known as tamari. This keeps the dish safe for those with gluten allergies. Absolutely! You can add toasted almonds or pumpkin seeds. They will give the salad a nice crunch and boost the flavor. For the full recipe, check out the complete guide to making this delicious dish! This salad combines fresh ingredients with crispy rice and flavorful salmon. You start by preparing the rice, then season and crisp it up. Cooking the salmon brings out its rich taste. Finally, you assemble everything into a vibrant, healthy dish. Enjoy this easy recipe anytime. It’s perfect for quick meals or when hosting friends. Creating your salad allows for customization, making it uniquely yours. Have fun experimenting with different proteins and vegetables. You’ll love the results!](https://recipesstation.com/wp-content/uploads/2025/07/31f09ab4-826d-498c-988e-239364941983-250x250.webp)