Chili Peanut Crispy Rice Salad with Honey Soy Salmon Bites

70 mins
Serves 1
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Directions

  1. 1In a bowl, mix day old jasmine rice (1.5 cups), white vinegar (2 tbsp), sesame oil (1 tsp), granulated white sugar (1 tbsp), and fried chili in oil (1/4 cup).
  2. 2In a bowl, mix day old jasmine rice (1.5 cups), white vinegar (2 tbsp), sesame oil (1 tsp), granulated white sugar (1 tbsp), and fried chili in oil (1/4 cup).
  3. 3In a bowl, mix day old jasmine rice (1.5 cups), white vinegar (2 tbsp), sesame oil (1 tsp), granulated white sugar (1 tbsp), and fried chili in oil (1/4 cup).
  4. 4Bake at 400°F for 40 minutes, stirring every 10 minutes until brown and crispy.
  5. 5Bake at 400°F for 40 minutes, stirring every 10 minutes until brown and crispy.
  6. 6Bake at 400°F for 40 minutes, stirring every 10 minutes until brown and crispy.
  7. 7In another bowl, marinate salmon filet, cut into cubes (about 1 lb), with soy sauce (1/4 cup), honey (2 tbsp), sesame oil (1 tsp), onion powder (1 tsp), garlic powder (1 tsp), salt (1/2 tsp), and pepper (1 tsp).
  8. 8In another bowl, marinate salmon filet, cut into cubes (about 1 lb), with soy sauce (1/4 cup), honey (2 tbsp), sesame oil (1 tsp), onion powder (1 tsp), garlic powder (1 tsp), salt (1/2 tsp), and pepper (1 tsp).
  9. 9In another bowl, marinate salmon filet, cut into cubes (about 1 lb), with soy sauce (1/4 cup), honey (2 tbsp), sesame oil (1 tsp), onion powder (1 tsp), garlic powder (1 tsp), salt (1/2 tsp), and pepper (1 tsp).
  10. 10Marinate for at least 10 minutes, then air fry at 400°F for 10 minutes.
  11. 11Marinate for at least 10 minutes, then air fry at 400°F for 10 minutes.
  12. 12Marinate for at least 10 minutes, then air fry at 400°F for 10 minutes.
  13. 13Blend soy sauce (1/3 cup), honey (1 heaping tbsp), creamy peanut butter (1 heaping tbsp), fried chili in oil (1 tbsp), white vinegar (2 tbsp), onion powder (1 tsp), and garlic powder (1 tsp) to make the dressing.
  14. 14Blend soy sauce (1/3 cup), honey (1 heaping tbsp), creamy peanut butter (1 heaping tbsp), fried chili in oil (1 tbsp), white vinegar (2 tbsp), onion powder (1 tsp), and garlic powder (1 tsp) to make the dressing.
  15. 15Blend soy sauce (1/3 cup), honey (1 heaping tbsp), creamy peanut butter (1 heaping tbsp), fried chili in oil (1 tbsp), white vinegar (2 tbsp), onion powder (1 tsp), and garlic powder (1 tsp) to make the dressing.
  16. 16Dice and dry 1.5 large English cucumbers.
  17. 17Dice and dry 1.5 large English cucumbers.
  18. 18Dice and dry 1.5 large English cucumbers.
  19. 19Chop 1/3 cup green onion and 1/4 cup cilantro.
  20. 20Chop 1/3 cup green onion and 1/4 cup cilantro.
  21. 21Chop 1/3 cup green onion and 1/4 cup cilantro.
  22. 22Cube 1 large avocado and sprinkle with salt and pepper.
  23. 23Cube 1 large avocado and sprinkle with salt and pepper.
  24. 24Cube 1 large avocado and sprinkle with salt and pepper.
  25. 25In a serving bowl, combine the diced and dried cucumbers, edamame (1 cup), green onion, cilantro, and avocado.
  26. 26In a serving bowl, combine the diced and dried cucumbers, edamame (1 cup), green onion, cilantro, and avocado.
  27. 27In a serving bowl, combine the diced and dried cucumbers, edamame (1 cup), green onion, cilantro, and avocado.
  28. 28Add the crispy rice and dressing, and toss to combine. Top with peanuts (a handful) and serve with the honey soy salmon bites.
  29. 29Add the crispy rice and dressing, and toss to combine. Top with peanuts (a handful) and serve with the honey soy salmon bites.
  30. 30Add the crispy rice and dressing, and toss to combine. Top with peanuts (a handful) and serve with the honey soy salmon bites.

Ingredients

  • 1.5 cups day old jasmine rice
  • 1.5 cups day old jasmine rice
  • 1.5 cups day old jasmine rice
  • 2 tbsp white vinegar
  • 2 tbsp white vinegar
  • 2 tbsp white vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tbsp granulated white sugar
  • 1 tbsp granulated white sugar
  • 1 tbsp granulated white sugar
  • 0.25 cup fried chili in oil
  • 0.25 cup fried chili in oil
  • 0.25 cup fried chili in oil
  • 1 lb salmon filet, cut into cubes
  • 1 lb salmon filet, cut into cubes
  • 1 lb salmon filet, cut into cubes
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 1 heaping tbsp honey
  • 1 heaping tbsp honey
  • 1 heaping tbsp honey
  • 1 heaping tbsp creamy peanut butter
  • 1 heaping tbsp creamy peanut butter
  • 1 heaping tbsp creamy peanut butter
  • 1 tbsp fried chili in oil
  • 1 tbsp fried chili in oil
  • 1 tbsp fried chili in oil
  • 2 tbsp white vinegar
  • 2 tbsp white vinegar
  • 2 tbsp white vinegar
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1.5 large English cucumbers, diced & dried
  • 1.5 large English cucumbers, diced & dried
  • 1.5 large English cucumbers, diced & dried
  • 1 cup edamame
  • 1 cup edamame
  • 1 cup edamame
  • 0.33 cup green onion, chopped
  • 0.33 cup green onion, chopped
  • 0.33 cup green onion, chopped
  • 0.25 cup cilantro, chopped
  • 0.25 cup cilantro, chopped
  • 0.25 cup cilantro, chopped
  • 1 large avocado, cubed & sprinkled with salt & pepper
  • 1 large avocado, cubed & sprinkled with salt & pepper
  • 1 large avocado, cubed & sprinkled with salt & pepper
  • 1 handful peanuts
  • 1 handful peanuts
  • 1 handful peanuts

Equipment

baking sheetovenair fryerbowlblenderknifecutting boardtongs