Crispy Rice Salmon Cucumber Salad
Directions
- 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.
- 2Prepare 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.
- 3Shred the cooked salmon into smaller pieces.
- 4Make the dressing: Whisk together olive oil, toasted sesame oil, soy sauce, rice wine vinegar, honey, ground ginger, and kosher salt.
- 5Build the salad: Add thinly sliced cucumbers, shelled edamame, thinly sliced green onions, and diced avocado to a large bowl.
- 6Add the shredded salmon and crispy rice on top of the salad.
- 7Pour the dressing over the salad and toss.
Ingredients
- 2 cups cooked rice
- 2 tsp soy sauce
- 2 tsp chili crisp
- 1 tbsp sesame oil
- 8 oz salmon
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch pepper
- 5 Persian cucumbers
- 1 cup edamame
- 1 bunch green onions
- 1 avocado
- 0.25 cup olive oil
- 0.25 cup toasted sesame oil
- 3 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 2 tbsp honey
- 1.5 tsp ground ginger
- 0.5 tsp kosher salt
Equipment
baking sheetparchment paperwhiskfood processor
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