Chili Peanut Crispy Rice Salad with Honey Soy Salmon Bites
Directions
- 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).
- 2Bake at 400°F for 40 minutes, stirring every 10 minutes until brown and crispy.
- 3In 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).
- 4Marinate for at least 10 minutes, then air fry at 400°F for 10 minutes.
- 5Blend 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.
- 6Dice and dry 1.5 large English cucumbers.
- 7Chop 1/3 cup green onion and 1/4 cup cilantro.
- 8Cube 1 large avocado and sprinkle with salt and pepper.
- 9In a serving bowl, combine the diced and dried cucumbers, edamame (1 cup), green onion, cilantro, and avocado.
- 10Add 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
- 2 tbsp white vinegar
- 1 tsp sesame oil
- 1 tbsp granulated white sugar
- 0.25 cup fried chili in oil
- 1 lb salmon filet, cut into cubes
- 0.25 cup soy sauce
- 2 tbsp honey
- 1 tsp sesame oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp salt
- 1 tsp pepper
- 0.33 cup soy sauce
- 1 heaping tbsp honey
- 1 heaping tbsp creamy peanut butter
- 1 tbsp fried chili in oil
- 2 tbsp white vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1.5 large English cucumbers, diced & dried
- 1 cup edamame
- 0.33 cup green onion, chopped
- 0.25 cup cilantro, chopped
- 1 large avocado, cubed & sprinkled with salt & pepper
- 1 handful peanuts
Equipment
baking sheetovenair fryerbowlblenderknifecutting boardtongs
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