Why You’ll Love This Recipe

• Leftover rice, finally exciting. It’s the perfect way to use it up when you don’t feel like fried rice.
• One oven temperature. Rice and salmon both bake at 400°F, so there’s no juggling.
• Under 30 minutes. The edamame and spicy mayo come together while the oven does the work.
• The crispy rice is the star. I use it on salads, as a side dish, and as a snack on its own.
• Flexible. Add steamed broccoli and carrots, or serve it over lettuce instead of rice.

What You’ll Need

Equipment

You don’t need anything fancy for this one. (Some links below are affiliate links, I may earn a small commission at no extra cost to you. Full disclosure here.)

Sheet trays: One for the rice and one for the salmon, so everything bakes at once.
Parchment paper: Keeps the rice and salmon from sticking and makes cleanup easy.
HexClad pan: For the garlic edamame sauce, which thickens and coats everything.
Stainless steel mixing bowls: For whisking the spicy mayo.
Chef’s knife: For cubing the salmon evenly so it cooks at the same pace. This one’s my favorite!

Tips for Success

• Use cold rice. Day-old rice is drier, which lets it crisp instead of steam. Warm, fresh rice turns out soft.
• Spread the rice in a thin, even layer. Piles stay chewy, and the thin spots get the crunch.
• Stir the rice once halfway through. It browns more evenly.
• Don’t skip the soy sauce and chili crisp oil. They season the rice and help it brown.
• Check the salmon early. Cubes cook faster than a whole fillet. It’s done when it flakes and reaches 145°F, and there’s no need to flip them.
• Toss the salmon in the sauce while it’s hot. The mayo coats evenly and clings to every piece.
• Keep a little reheated rice on each plate. It adds a nice mixed texture next to the crispy rice.
• Adjust the heat. Use less sriracha or chili crisp for a milder bowl.

Frequently Asked Questions

Can you make crispy rice in the oven? Yes. Toss cold rice with soy sauce and chili crisp oil, spread it on a sheet tray, and bake at 400°F for 20 to 25 minutes. It’s hands-off and doesn’t need a pan of hot oil.

What kind of rice works best? I used plain leftover white rice. Cold rice works best because it’s drier than fresh rice, which holds too much moisture to crisp.

My rice came out soft. What happened? The rice was probably too warm or too wet, or piled too thick on the tray. Use cold rice, spread it thin, and give it the full bake time.

What can I do with leftover rice besides fried rice? Make crispy rice. I use it in these bowls, on salads, as a side dish, and as a snack on its own.

How do I know when the salmon is done? It should flake easily, look opaque all the way through, and reach 145°F. Check cubes early since they cook quickly.

Is leftover rice safe to use? Yes, if you refrigerate it within about two hours of cooking and use it within a few days. Reheat the portion you’re serving until steaming hot.

Can I make this gluten-free? Swap the soy sauce for tamari, and check the labels on your chili crisp and sriracha.

Can I make this ahead? The salmon reheats nicely, so you can make it ahead. The rice doesn’t stay crispy, so it’s best fresh. Store the components separately in the fridge.

If you make this, tag me @thattablefortwo, I’d love to see it!

For more chili crisp, try my Chili Onion Crunch and Scallion Sourdough Bread. For more weeknight dinners, try my Easy One Pot Lasagna Soup and Creamy Chicken Pasta with Peppers and Onions.