Crispy Rice Teriyaki Salmon Salad
Makes: 6 Servings
Per Serving: 35g Protein | 394 Cal
If you love crispy rice, teriyaki salmon, and a salad with a ton of crunch, this Crispy Rice Teriyaki Salmon Salad brings all three together in one seriously satisfying meal.
It’s made with crispy seasoned jasmine rice, bite-sized teriyaki salmon, crunchy cabbage and vegetables, sweet mango, edamame, fresh herbs, and a creamy Teriyake cottage cheese dressing. You get a little sweet, salty, spicy, creamy, and crunchy in basically every bite.
And because we’re using salmon, edamame, and cottage cheese in the dressing, it’s also an easy way to turn a big, colorful salad into a protein-packed meal.
This recipe makes 5-6 servings depending on how big you like your salads :), so it’s especially good for meal prep. The cabbage holds up much better than delicate greens, and you can keep the crispy rice and dressing separate until you’re ready to eat.
Why You'll Love This Recipe
There are a lot of flavors and textures happening here, but the recipe itself is surprisingly simple.
The crispy jasmine rice adds the crunch you’d normally get from croutons or wonton strips, while the teriyaki salmon makes the salad feel substantial enough to be a full meal. Edamame adds even more protein and texture, and mango gives it just enough sweetness to balance the salty soy and teriyaki flavors.
One of my favorite parts, though, is the dressing. Instead of making a dressing that relies heavily on oil or mayo for creaminess, I blend cottage cheese with an easy pre-made teriyake sauce which makes this recipe 10x easier!
The result is a creamy dressing with extra protein built right in.
Here’s what you’ll need to make this Crispy Rice Teriyaki Salmon Salad:
For the Crispy Rice
Cooked jasmine rice
Chili crisp
Sesame oil
Low-sodium soy sauce
For the Teriyaki Salmon
Salmon
Reduced-sugar teriyaki sauce or Trader Joe’s Soyaki
For the Crunch Salad
Persian cucumbers
Shelled edamame
Scallions
Fresh cilantro
Fresh mint
Purple cabbage
Shredded carrots
Mango
Sesame seeds
I love using cabbage as the base of this salad because it stays crisp much longer than traditional greens, making it especially good for meal prep. You can also use a pre-shredded cabbage and carrot mix to save even more time.
For the Creamy Teryaki Dressing
Low-fat cottage cheese
Trader Joe’s Soyaki sauce
or
Toasted sesame oil
Rice vinegar
Low-sodium soy sauce
Fresh lime juice
Fresh ginger
Garlic
Honey
Sriracha
The cottage cheese is the secret to making this dressing creamy while adding extra protein without relying on a lot of oil.
A High-Protein Twist on Creamy Dressing
Cottage cheese might not be the first ingredient you think of for an Asian-inspired sesame dressing, but it works incredibly well here.
Once blended, cottage cheese becomes completely smooth and creamy. It creates the body of the dressing while also adding protein, which means you don't need nearly as much oil to get that rich, creamy consistency.
While you can totally use the alternative salad dressing recipe I’m providing, if you don't want to pull out eight different ingredients, the cottage cheese and Soyaki version is the ultimate shortcut.
Is This Crispy Rice Salmon Salad Good for Meal Prep?
Yes! In fact, cabbage is one of my favorite salad bases specifically because it stays crunchy for days.
For the best texture, meal prep the salad in separate components. Store the cabbage mixture, cooked salmon, crispy rice, and dressing separately in airtight containers in the refrigerator.
When you're ready to eat, assemble your portion and add the crispy rice last.
If the rice softens in the refrigerator, pop it back into the air fryer for a few minutes to crisp it up again.
Easy Ingredient Swaps
This recipe is easy to customize based on what you already have.
You can use a bagged cabbage and carrot slaw instead of chopping your own vegetables, swap fresh mango for thawed frozen mango, adjust the sriracha depending on how spicy you like your dressing, or use your favorite reduced-sugar teriyaki sauce in place of Soyaki. You could also make the salad with chicken, shrimp, or tofu if you don't have salmon.
Nutrition Information (Per Serving - makes 6 servings)
Calories: 395
Protein: 35g
Carbs: 41g
Fat: 10g
FAQs
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Yes, but day-old rice works best because it has had time to lose some of its moisture. If you're using freshly cooked rice, spread it out and allow it to cool before seasoning and air frying or baking.
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Season the cooked rice, press it into a thin layer in your air fryer, and cook at 400°F for approximately 15 minutes. For extra-crispy rice, leave it undisturbed for the first 7–8 minutes before breaking it into chunks and finishing the cooking process.
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Yes. Bake the seasoned rice at 425°F for 30–40 minutes, stirring about halfway through, until crispy and golden.
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Yes. Store the crispy rice separately from the salad and dressing so it doesn't absorb moisture and become soggy. Assemble everything immediately before eating.
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Cooked salmon is generally best stored in an airtight container in the refrigerator and eaten within 3–4 days.
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Absolutely. I use frozen mango and thaw it before adding it to the salad. It's an easy way to keep mango on hand without worrying about fresh mango going bad.
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Any teriyaki-style marinade or sauce you enjoy will work. If you're looking to keep the overall calories or added sugar lower, choose a reduced-sugar teriyaki sauce. I have provided an alternative dressing for you!
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Yes. You can substitute another creamy base, such as Greek yogurt, although it will change the flavor and texture slightly.
Final Thoughts
This Crispy Rice Teriyaki Salmon Salad is exactly the kind of meal I love—high in protein, packed with fresh ingredients, and full of different flavors and textures. The crispy rice makes it feel a little more fun than your typical salad, while the salmon, edamame, and creamy cottage cheese dressing make it satisfying enough for a full meal. It’s easy to customize, great for meal prep, and one of those recipes you’ll actually look forward to eating all week.
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Crispy Rice Teriyaki Salmon Salad
This Crispy Rice Teriyaki Salmon Salad combines tender teriyaki salmon, crunchy vegetables, edamame, sweet mango, and golden air-fried crispy rice, all tossed with a creamy sesame ginger cottage cheese dressing. It’s fresh, flavorful, protein-packed, and perfect for an easy lunch, dinner, or meal prep.
Ingredients
- 1 cup instant jasmine rice, cooked according to package directions
- 1 tablespoon chili crisp
- 1 teaspoon sesame oil
- 1 tablespoon low-sodium soy sauce
- 1½ lbs salmon (filets)
- 1/4 cup Trader Joe’s Soyaki or reduced-sugar teriyaki sauce
- 4 Persian cucumbers, diced
- 2 cups shelled edamame
- 4 scallions, sliced
- ½ cup chopped cilantro
- ¼ cup chopped mint
- 2 bags shredded cabbage and carrots OR 2 cups shredded purple cabbage & 2 cups shredded carrots
- 1 cup diced mango, fresh or frozen and thawed
- Sesame seeds, for topping
- ¾ cup low-fat cottage cheese
- 1/4 cup Soyaki
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- Juice of 1 lime
- 1 teaspoon grated ginger
- 1 garlic clove
- 1 tablespoon honey
- 1 teaspoon sriracha
- Splash of water, as needed to thin
Instructions
- Cook the instant jasmine rice according to package directions.
- Add the cooked rice to a bowl with the chili crisp, sesame oil, and soy sauce. Mix until evenly coated.
- Spread the seasoned rice in a thin, even layer in the air fryer basket. Air fry at 400°F for about 15 minutes. For extra-crispy rice, leave it undisturbed for the first 7–8 minutes, then break it into crispy chunks and continue air frying until golden and crisp.
- Brush the salmon filets with teriyaki sauce and marinate for 10–30 minutes.
- Bake the salmon at 400°F for 10–12 minutes, or air fry at 400°F until cooked through, then using a fork, flake into shredded pieces
- Add the cucumbers, edamame, scallions, cilantro, mint, cabbage, carrots, and mango to a large bowl and toss to combine.
- Add the cottage cheese and soyaki (or sesame oil, rice vinegar, soy sauce, lime juice, ginger, garlic, honey, and sriracha) to a blender. Blend until smooth, adding a splash of water as needed to thin.
- Add the teriyaki salmon and crispy rice to the salad. Drizzle with the creamy dressing, sprinkle with sesame seeds, and toss before serving.
Nutrition Facts
Calories
395Fat
10 gCarbs
41 gProtein
35 gNutrition is an estimate and will vary based on the specific brands and products you use.
