Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

35 mins
Serves 1
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Directions

  1. 1Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. 2Preheat oven to 400F. Line a baking sheet with parchment paper.
  3. 3Preheat oven to 400F. Line a baking sheet with parchment paper.
  4. 4Add cooked and cooled rice to the baking sheet. Toss well with soy sauce, chili crisp, and sesame oil. Bake for 30-35 minutes, tossing halfway through.
  5. 5Add cooked and cooled rice to the baking sheet. Toss well with soy sauce, chili crisp, and sesame oil. Bake for 30-35 minutes, tossing halfway through.
  6. 6Add cooked and cooled rice to the baking sheet. Toss well with soy sauce, chili crisp, and sesame oil. Bake for 30-35 minutes, tossing halfway through.
  7. 7Season salmon and place it on a baking sheet. Add to the oven with the crispy rice and bake for 13-14 minutes.
  8. 8Season salmon and place it on a baking sheet. Add to the oven with the crispy rice and bake for 13-14 minutes.
  9. 9Season salmon and place it on a baking sheet. Add to the oven with the crispy rice and bake for 13-14 minutes.
  10. 10Remove the rice from the oven and set aside. Remove the salmon, shred into smaller pieces, and set aside.
  11. 11Remove the rice from the oven and set aside. Remove the salmon, shred into smaller pieces, and set aside.
  12. 12Remove the rice from the oven and set aside. Remove the salmon, shred into smaller pieces, and set aside.
  13. 13Chop/slice all salad ingredients and add to a large bowl.
  14. 14Chop/slice all salad ingredients and add to a large bowl.
  15. 15Chop/slice all salad ingredients and add to a large bowl.
  16. 16Add shredded salmon and crispy rice on top.
  17. 17Add shredded salmon and crispy rice on top.
  18. 18Add shredded salmon and crispy rice on top.
  19. 19Whisk together all dressing ingredients. Taste and adjust seasonings.
  20. 20Whisk together all dressing ingredients. Taste and adjust seasonings.
  21. 21Whisk together all dressing ingredients. Taste and adjust seasonings.
  22. 22Pour dressing over the salad and toss.
  23. 23Pour dressing over the salad and toss.
  24. 24Pour dressing over the salad and toss.

Ingredients

  • 2 cups cooked rice, cooled
  • 2 cups cooked rice, cooled
  • 2 cups cooked rice, cooled
  • 2 tsp soy sauce
  • 2 tsp soy sauce
  • 2 tsp soy sauce
  • 2 tb chili crisp/crunch
  • 2 tb chili crisp/crunch
  • 2 tb chili crisp/crunch
  • 1 tb sesame oil
  • 1 tb sesame oil
  • 1 tb sesame oil
  • 8 oz salmon
  • 8 oz salmon
  • 8 oz salmon
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 5 Persian cucumbers, thinly sliced
  • 5 Persian cucumbers, thinly sliced
  • 5 Persian cucumbers, thinly sliced
  • 1 English cucumber
  • 1 English cucumber
  • 1 English cucumber
  • 1 cup shelled edamame
  • 1 cup shelled edamame
  • 1 cup shelled edamame
  • 1 bunch green onions, thinly sliced
  • 1 bunch green onions, thinly sliced
  • 1 bunch green onions, thinly sliced
  • 1 diced avocado
  • 1 diced avocado
  • 1 diced avocado
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup toasted sesame oil
  • 0.25 cup toasted sesame oil
  • 0.25 cup toasted sesame oil
  • 3 tb soy sauce or coconut aminos
  • 3 tb soy sauce or coconut aminos
  • 3 tb soy sauce or coconut aminos
  • 3 tb rice vinegar
  • 3 tb rice vinegar
  • 3 tb rice vinegar
  • 2 tb honey
  • 2 tb honey
  • 2 tb honey
  • 1.5 tsp ground ginger
  • 1.5 tsp ground ginger
  • 1.5 tsp ground ginger
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt

Equipment

baking sheetparchment paperwhisk