# Crispy Rice Cucumber Salad with Roasted Salmon

This crispy rice cucumber salad is a delicious and easy recipe perfect for using up leftover rice.

- Servings: 1 servings
- Total time: 30 min
- Cuisine: Japanese
- Category: Salad
- Language: en

## Ingredients

- 2 cups leftover cooked rice
- 1 sesame oil
- 1 salt
- 1 avocado oil
- 1 chili crisp
- 1 frozen shelled edamame
- 1 Persian cucumbers
- 1 cilantro
- 1 large bunch scallions
- 1 whole avocado
- 2 tsp brown sugar
- 1 tbsp avocado oil
- 2 tbsp rice wine vinegar
- 2 tsp lime juice
- 1 tsp sesame oil
- 2 tbsp greek yogurt
- 1 tsp garlic powder
- 1 soy sauce
- 1 salmon fillet
- 1 old bay seasoning

## Instructions

1. Combine leftover rice, sesame oil, salt, avocado oil, and chili crisp. Mix well and spread evenly on a baking sheet. Bake at 400 degrees for 30 minutes, flipping and fluffing halfway through.
2. In a large bowl, add frozen shelled edamame and thinly sliced Persian cucumbers.
3. Finely chop cilantro and scallions.
4. Add chopped cilantro and scallions to the bowl.
5. Dice avocado and add it to the bowl.
6. Prepare the dressing by combining brown sugar, avocado oil, rice wine vinegar, lime juice, sesame oil, Greek yogurt, and garlic powder in a jar. Shake well.
7. Score salmon fillet diagonally, drizzle with avocado oil and Old Bay seasoning.
8. Roast the salmon alongside the crispy rice in the oven.
9. Once rice is done, add it to the bowl with the other ingredients.
10. Add the cooked salmon to the salad.
11. Dress the salad right before serving.

## Equipment

- baking sheet
- mandoline
- knife
- jar

## Source

- Original video: https://www.tiktok.com/t/ZT2j5SyQ3/
- Recipe page: https://www.cliprecipe.com/recipe/5eb43bab-f371-4e94-9a3c-e3ca1c7333aa
- Extracted: 2025-01-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt