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Crispy Rice Salad

With Skin Loving Benefits
recipe-difficulty
Not too tricky
recipe-serves
3-4
ready-in
3 hours
Crispy Rice Salad
Time to rice and shine – and trust us, you’ll be shining (and craving this dish) for weeks to come. This Crispy Rice Salad checks all the boxes, crunchy roasted rice, fresh veggies, and chunks of smoked salmon tossed in a tangy sesame dressing. Plus, with the addition of Chicken Bone Broth Miso Ramen for a savoury depth plus gut and immunity support, it’s the kind of bowl you’ll crave again and again.
Main Meals
Asian inspired
Pantry Items
View in metric

For the crispy rice

1 ½ cups long grain rice, cooked and cooled 

1 tbsp Chicken Bone Broth Miso Ramen

1 tbsp sesame oil

3 tsp tamari

For the dressing

1 tsp rice wine vinegar

1 tsp maple syrup

2 tbsp tamari

½ cup Japanese mayonnaise

½ tbsp sesame oil

For the salad

3 pieces of smoked salmon, broken into chunks

1 large cucumber, sliced in half then cut into ‘half-moons’

1 ½ cups edamame

3 spring onions, finely chopped

Coleslaw mix or: 1 carrot, grated, 2 cups cabbage, grated 

½ cup nuts, we used toasted peanuts and pepitas

  1. Cook rice to packet instructions, cool and refrigerate for 2 hours.
  2. Preheat the oven to 400F. Combine rice with 1 tbsp Chicken Bone Broth, 1 tbsp sesame oil and 3 tsp tamari. Spread rice in a thin layer on a prepared baking sheet and roast for 30-40 minutes, turn the rice every 10 minutes. Allow to cool slightly.
  3. Make the dressing by combining. 1 tsp rice wine vinegar, 1 tsp maple syrup, 1 tbsp tamari, ½ cup Japanese mayonnaise and ½ tbsp sesame oil
  4. Add salad ingredients to a bowl with crispy rice and pour over dressing, toss to combine.