Chili Peanut Crispy Rice Salad with Honey Soy Salmon Bites

40 mins
Serves 2
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Directions

  1. 1Preheat oven to 400°F.
  2. 2Preheat oven to 400°F.
  3. 3Preheat oven to 400°F.
  4. 4In a bowl, toss the day-old cooked rice with white vinegar, sesame oil, sugar and fried chili in oil.
  5. 5In a bowl, toss the day-old cooked rice with white vinegar, sesame oil, sugar and fried chili in oil.
  6. 6In a bowl, toss the day-old cooked rice with white vinegar, sesame oil, sugar and fried chili in oil.
  7. 7Spread the rice evenly on a baking sheet and bake for 40 minutes at 400°F, stirring every 10 minutes until golden brown and crispy.
  8. 8Spread the rice evenly on a baking sheet and bake for 40 minutes at 400°F, stirring every 10 minutes until golden brown and crispy.
  9. 9Spread the rice evenly on a baking sheet and bake for 40 minutes at 400°F, stirring every 10 minutes until golden brown and crispy.
  10. 10Meanwhile, marinate salmon cubes in soy sauce, honey, sesame oil, onion powder, garlic powder, salt, and pepper for at least 10 minutes.
  11. 11Meanwhile, marinate salmon cubes in soy sauce, honey, sesame oil, onion powder, garlic powder, salt, and pepper for at least 10 minutes.
  12. 12Meanwhile, marinate salmon cubes in soy sauce, honey, sesame oil, onion powder, garlic powder, salt, and pepper for at least 10 minutes.
  13. 13Air fry the marinated salmon at 400°F for 10 minutes.
  14. 14Air fry the marinated salmon at 400°F for 10 minutes.
  15. 15Air fry the marinated salmon at 400°F for 10 minutes.
  16. 16While the salmon is cooking, prepare the dressing by blending soy sauce, honey, peanut butter, fried chili in oil, white vinegar, onion powder, and garlic powder.
  17. 17While the salmon is cooking, prepare the dressing by blending soy sauce, honey, peanut butter, fried chili in oil, white vinegar, onion powder, and garlic powder.
  18. 18While the salmon is cooking, prepare the dressing by blending soy sauce, honey, peanut butter, fried chili in oil, white vinegar, onion powder, and garlic powder.
  19. 19Dice and dry the cucumbers.
  20. 20Dice and dry the cucumbers.
  21. 21Dice and dry the cucumbers.
  22. 22Chop the green onion and cilantro.
  23. 23Chop the green onion and cilantro.
  24. 24Chop the green onion and cilantro.
  25. 25Cube the avocado and sprinkle it with salt and pepper.
  26. 26Cube the avocado and sprinkle it with salt and pepper.
  27. 27Cube the avocado and sprinkle it with salt and pepper.
  28. 28In a large bowl, combine the diced cucumbers, edamame, green onion, cilantro, and avocado.
  29. 29In a large bowl, combine the diced cucumbers, edamame, green onion, cilantro, and avocado.
  30. 30In a large bowl, combine the diced cucumbers, edamame, green onion, cilantro, and avocado.
  31. 31Add the crispy rice and dressing to the bowl and toss gently to combine.
  32. 32Add the crispy rice and dressing to the bowl and toss gently to combine.
  33. 33Add the crispy rice and dressing to the bowl and toss gently to combine.
  34. 34Serve the salad topped with the honey soy salmon bites and peanuts.
  35. 35Serve the salad topped with the honey soy salmon bites and peanuts.
  36. 36Serve the salad topped with the honey soy salmon bites and peanuts.

Ingredients

  • 1.5 cups day old cooked jasmine rice
  • 1.5 cups day old cooked jasmine rice
  • 1.5 cups day old cooked 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 English cucumbers, diced & dried
  • 1.5 English cucumbers, diced & dried
  • 1.5 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 sheetspatulaovenbowlair fryerknifecutting boardimmersion blender