Chili Peanut Crispy Rice Salad with Honey Soy Salmon Bites

40m
Serves 2
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Directions

  1. 1Preheat oven to 400°F.
  2. 2In a bowl, toss the day-old cooked rice with white vinegar, sesame oil, sugar and fried chili in oil.
  3. 3Spread the rice evenly on a baking sheet and bake for 40 minutes at 400°F, stirring every 10 minutes until golden brown and crispy.
  4. 4Meanwhile, marinate salmon cubes in soy sauce, honey, sesame oil, onion powder, garlic powder, salt, and pepper for at least 10 minutes.
  5. 5Air fry the marinated salmon at 400°F for 10 minutes.
  6. 6While 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.
  7. 7Dice and dry the cucumbers.
  8. 8Chop the green onion and cilantro.
  9. 9Cube the avocado and sprinkle it with salt and pepper.
  10. 10In a large bowl, combine the diced cucumbers, edamame, green onion, cilantro, and avocado.
  11. 11Add the crispy rice and dressing to the bowl and toss gently to combine.
  12. 12Serve the salad topped with the honey soy salmon bites and peanuts.

Ingredients

  • 1.5 cups day old cooked 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 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 sheetspatulaovenbowlair fryerknifecutting boardimmersion blender

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