Zoomed in image of a bowl of Crispy Sesame Rice Salad.

Crispy Sesame Rice Salad

You will love our Crispy Sesame Rice Salad! Made with mango, cucumbers, smoked salmon, and crispy rice grains, this salad is perfect for a light summer meal and packed with rich flavor.

This dish stars U.S.-grown jasmine rice and was developed by our friend Jamie of @DishingOutHealth in partnership with USA Rice.

  • Servings
    4
  • Serving Size
    1 bowl
  • Prep Time
    10 min
  • Cook Time
    10 min
  • Total Time
    20 min

Ingredients

  • 2 cups cooked and cooled jasmine rice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 Persian cucumbers, thinly sliced
  • 1 yellow mango, peeled and cubed
  • ⅓ cup fresh cilantro leaves
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 (4 oz.) fillet hot smoked salmon, flaked

Directions

  • Heat olive oil and sesame oil in a large skillet over medium-high. Stir in sesame seeds and cook 1 minute. Add rice and press firmly into an even, compact layer. Cook, undisturbed, until lightly browned underneath, about 5 minutes.
  • Meanwhile, combine cucumbers, mango, cilantro, rice vinegar, ginger, and a pinch of salt in a bowl; toss to combine. 
  • Toss rice and transfer it to a large bowl or plate. Scatter cucumber-mango mixture around rice, and top with flaked salmon. Garnish with additional toasted sesame seeds and another light drizzle of sesame oil, if desired. Enjoy warm.