This Crispy Rice Salmon Sushi Salad with Spicy Mayo Dressing is what I make when I'm craving sushi but don't want to get takeout. It has all the sushi flavors and is packed with protein, healthy fats and veggies. The spicy mayo dressing is also so good you will want to drink it.
This salad has about 30 grams of protein and 500 calories per serving - yum!
If you're a salad lover like my you need to try my steak and snap pea salad, green goddess chicken salad or my crispy smashed potato salad.
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Why you'll love this shaved cucumber salad
- Better than takeout. It has all the flavors of a sushi roll with crispy rice, tender salmon and a creamy sesame dressing.
- High in protein. Wild salmon provides plenty of protein and healthy fats to keep you full and satisfied.
- Perfect for meal prep. This salad can be prepped in advance for the week ahead.
- Packed with texture. Every bite is filled with crispy rice, crunchy vegetables, creamy avocado and flaky salmon.
Ingredients
- Mayonnaise – Creates a creamy, rich dressing that coats every bite.
- Mustard – Adds tanginess and balances the sweetness.
- Maple syrup – Provides a touch of natural sweetness.
- Rice vinegar – Brightens the dressing with mild acidity.
- Toasted sesame oil – Adds rich, nutty flavor. Regular sesame oil works too but is milder.
- Fresh ginger – Gives the dressing fresh, slightly spicy flavor.
- Soy sauce – Adds savory umami.
- Garlic – Fresh garlic gives the dressing plenty of flavor.
- Water – Helps thin the dressing to your preferred consistency.
- Cooked jasmine or sushi rice – Either variety crisps beautifully.
- Soy sauce – Seasons the rice before baking.
- Sesame oil – Helps the rice become golden and crispy.
- Salmon – Wild-caught salmon adds protein and healthy fats.
- Cucumber – Adds refreshing crunch.
- Carrots – Bring sweetness and color.
- Cilantro – Adds fresh herbaceous flavor.
- Seaweed snacks – Give the salad classic sushi flavor.
- Avocado – Adds creaminess and healthy fats.
- Sesame seeds – Optional garnish for extra crunch and nuttiness.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Cilantro - can omit if you don't like cilantro.
- Salmon - can sub canned tuna.
- Rice vinegar - apple cider vinegar can be subbed.
- Maple syrup - feel free to use honey.
- Soy sauce – Tamari can be used to keep the recipe gluten-free.
Step-by-Step Instructions
Preheat the oven and whisk together the creamy spicy mayo dressing.
Toss the cooked rice with soy sauce and sesame oil, add the salmon to the pan, brush with dressing and bake until the salmon is cooked and the rice is crispy.
Flake the cooked salmon into bite-sized pieces.
Combine the crispy rice, salmon, vegetables, avocado and seaweed with the dressing, then finish with sesame seeds before serving.
Storage instructions
Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe Pro-Tips
Use day-old rice. Cold, leftover rice crisps up much better than freshly cooked rice.
Spread the rice into an even layer. This helps every bite become golden and crispy.
Don't overcook the salmon. Remove it as soon as it flakes easily so it stays moist and tender.
Use good quality salmon. I recommend wild salmon from wild alaskan company.
Use a mandoline to slice the veggies. This ensure they will be both finely an evenly sliced.
Recipe FAQS
Yes, the rice does just lose its crisp as time goes on but the salad will still be delicious days later.
Yes! You could sub in tofu for the salmon.
As long as you use gluten free soy sauce then yes!
Other salads to try
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Crispy Rice Salmon Sushi Salad with Spicy Mayo Dressing
Equipment
Ingredients
Dressing
- ¼ cup mayo
- ½ teaspoon mustard
- 1 tablespoon maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil regular sesame oil also works but has less flavor
- 1 teaspoon grated ginger
- 3 tablespoons soy sauce or tamari
- 2 cloves garlic - minced or pressed
- 1-2 tablespoons water to thin adjust to your dressing thickness preference
Crispy Rice
- 1 ½ cups cooked jasmine or sushi rice
- 1 tablespoon soy sauce
- 1 tablespoon toasted or regular sesame oil
Salad
- 3 pieces salmon I used three 6 oz pieces of wild caught salmon
- ~2 cups finely sliced cucumber I used 2 persian cucumbers, one regular sized cucumber would also yield this
- ~2 cups finely sliced carrots from 4-5 carrots from a bunch of carrots
- ½ cup finely chopped cilantro
- ~.4 oz crumbled seaweed I used 1 pack of sea snax
- 1 medium-large avocado - diced
optional toppings
- sprinkle of sesame seeds
Instructions
- Preheat oven to 425 degrees.
- Add all dressing ingredients to a bowl and whisk together until smooth.
- Add rice to a sheet pan and toss with oil and soy sauce. Add salmon pieces to the same sheet pan. Brush each salmon filet with some of the dressing, you don't need to be exact here but I used maybe 1-2 tablespoons of the dressing.
- Bake salmon for 8-9 minutes*, until cooked through. Continue to cook rice for 20-25 more minutes until crisp.
- Remove skin from salmon and then use a fork to flake the salmon into small chunks.
- Add all salad ingredients including salmon and cooked rice to a bowl and toss with dressing. Divide out and top with sesame seeds if using.
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