Crispy Rice Salmon Cucumber Salad

35 mins
Serves 4
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Directions

  1. 1Prepare the crispy rice: Preheat oven to 400F. Line a baking sheet with parchment paper. Add 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.
  2. 2Prepare the crispy rice: Preheat oven to 400F. Line a baking sheet with parchment paper. Add 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.
  3. 3Prepare the crispy rice: Preheat oven to 400F. Line a baking sheet with parchment paper. Add 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.
  4. 4Prepare the salmon: Season salmon with garlic powder, salt, and pepper. Place it on a baking sheet and bake alongside the crispy rice for 13-14 minutes.
  5. 5Prepare the salmon: Season salmon with garlic powder, salt, and pepper. Place it on a baking sheet and bake alongside the crispy rice for 13-14 minutes.
  6. 6Prepare the salmon: Season salmon with garlic powder, salt, and pepper. Place it on a baking sheet and bake alongside the crispy rice for 13-14 minutes.
  7. 7Shred the cooked salmon into smaller pieces.
  8. 8Shred the cooked salmon into smaller pieces.
  9. 9Shred the cooked salmon into smaller pieces.
  10. 10Make the dressing: Whisk together olive oil, toasted sesame oil, soy sauce, rice wine vinegar, honey, ground ginger, and kosher salt.
  11. 11Make the dressing: Whisk together olive oil, toasted sesame oil, soy sauce, rice wine vinegar, honey, ground ginger, and kosher salt.
  12. 12Make the dressing: Whisk together olive oil, toasted sesame oil, soy sauce, rice wine vinegar, honey, ground ginger, and kosher salt.
  13. 13Build the salad: Add thinly sliced cucumbers, shelled edamame, thinly sliced green onions, and diced avocado to a large bowl.
  14. 14Build the salad: Add thinly sliced cucumbers, shelled edamame, thinly sliced green onions, and diced avocado to a large bowl.
  15. 15Build the salad: Add thinly sliced cucumbers, shelled edamame, thinly sliced green onions, and diced avocado to a large bowl.
  16. 16Add the shredded salmon and crispy rice on top of the salad.
  17. 17Add the shredded salmon and crispy rice on top of the salad.
  18. 18Add the shredded salmon and crispy rice on top of the salad.
  19. 19Pour the dressing over the salad and toss.
  20. 20Pour the dressing over the salad and toss.
  21. 21Pour the dressing over the salad and toss.

Ingredients

  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 tsp soy sauce
  • 2 tsp soy sauce
  • 2 tsp soy sauce
  • 2 tsp chili crisp
  • 2 tsp chili crisp
  • 2 tsp chili crisp
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp 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
  • 5 Persian cucumbers
  • 5 Persian cucumbers
  • 1 cup edamame
  • 1 cup edamame
  • 1 cup edamame
  • 1 bunch green onions
  • 1 bunch green onions
  • 1 bunch green onions
  • 1 avocado
  • 1 avocado
  • 1 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 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 3 tbsp rice wine vinegar
  • 3 tbsp rice wine vinegar
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp 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 paperwhiskfood processor