Tasty Crispy Rice Salmon Salad (Print Version)
# Ingredients:
→ For the Crunchy Rice
01 -
2 cups of jasmine rice, cooked and chilled (or choose your favorite type of rice)
02 -
2 teaspoons of soy sauce
03 -
1 tablespoon of sesame oil
04 -
2 tablespoons of chili crisp
05 -
¼ cup of finely chopped dried onion
06 -
¼ cup of finely chopped dried garlic
07 -
1 tablespoon of smoked paprika
08 -
½ teaspoon of sea salt
09 -
About 1½ tablespoons of crushed red pepper flakes
10 -
½ teaspoon of chili powder
11 -
¾ cup of olive oil
→ For the Salmon
12 -
8 ounces of salmon
13 -
½ teaspoon of sea salt
14 -
½ teaspoon of ground black pepper
15 -
½ teaspoon of garlic powder
→ For the Salad
16 -
Thinly slice 1 large English cucumber or 5 small Persian cucumbers
17 -
A cup of edamame, shelled
18 -
About ¾ cup of sliced green onions (one full bunch)
19 -
Chop up 2 avocados
→ For the Creamy Asian Dressing
20 -
¼ cup of olive oil
21 -
¼ cup of toasted sesame oil
22 -
3 tablespoons of rice vinegar
23 -
3 tablespoons of soy sauce or coconut aminos
24 -
2 tablespoons of honey
25 -
1½ teaspoons of ground ginger
26 -
½ teaspoon of kosher salt
# Instructions:
01 -
Set the oven to 400°F and cover a baking sheet in parchment.
02 -
Begin by cooking your rice following the package directions. Allow it to cool fully, then spread it evenly on the baking sheet. Mix it up with soy sauce, chili crisp, and sesame oil.
03 -
Let the rice bake in the oven for 30-40 minutes, giving it a good stir halfway through. Stop when it’s golden and crispy.
04 -
Sprinkle sea salt, pepper, and garlic powder on the salmon fillet. Put it on another sheet and bake at the same time as the rice for 13-14 minutes, or until it’s done. Break it into chunks once it cools.
05 -
Use a mandolin to thinly slice the cucumbers. Toss them together with the green onions, edamame, and chunks of avocado in a big bowl.
06 -
Mix sesame oil, olive oil, rice vinegar, ground ginger, honey, kosher salt, and soy sauce in a blender until it’s thick and smooth.
07 -
Combine the crunchy rice, salad, and salmon chunks in the bowl. Add the creamy Asian dressing to coat. Mix it all up, and it’s ready to eat!
# Notes:
01 -
You can keep this salad fresh in the fridge for up to three days if stored in a sealed container.
02 -
Chili crisp is available at Trader Joe’s or can be made at home.