Crispy Rice Salmon Salad with Creamy Honey Ginger Dressing

35 mins
Serves 4
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Directions

  1. 1Prepare the crispy rice: Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice, soy sauce, chili crisp, and sesame oil to the baking sheet. Toss well. Bake for 30-35 minutes, tossing halfway through.
  2. 2Prepare the crispy rice: Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice, soy sauce, chili crisp, and sesame oil to the baking sheet. Toss well. Bake for 30-35 minutes, tossing halfway through.
  3. 3Prepare the crispy rice: Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice, soy sauce, chili crisp, and sesame oil to the baking sheet. Toss well. Bake for 30-35 minutes, tossing halfway through.
  4. 4Prepare the salmon: Season salmon with salt, pepper, and garlic powder. Place on a baking sheet and bake alongside the crispy rice for 13-14 minutes.
  5. 5Prepare the salmon: Season salmon with salt, pepper, and garlic powder. Place on a baking sheet and bake alongside the crispy rice for 13-14 minutes.
  6. 6Prepare the salmon: Season salmon with salt, pepper, and garlic powder. Place on a baking sheet and bake alongside the crispy rice for 13-14 minutes.
  7. 7Shred the cooked salmon into smaller pieces and set aside.
  8. 8Shred the cooked salmon into smaller pieces and set aside.
  9. 9Shred the cooked salmon into smaller pieces and set aside.
  10. 10Make the dressing: Whisk together olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ginger, and salt.
  11. 11Make the dressing: Whisk together olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ginger, and salt.
  12. 12Make the dressing: Whisk together olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ginger, and salt.
  13. 13Assemble the salad: In a large bowl, combine sliced cucumbers, shelled edamame, sliced green onions, and diced avocado.
  14. 14Assemble the salad: In a large bowl, combine sliced cucumbers, shelled edamame, sliced green onions, and diced avocado.
  15. 15Assemble the salad: In a large bowl, combine sliced cucumbers, shelled edamame, sliced green onions, and diced avocado.
  16. 16Add the shredded salmon and crispy rice to the salad.
  17. 17Add the shredded salmon and crispy rice to the salad.
  18. 18Add the shredded salmon and crispy rice to the salad.
  19. 19Pour the dressing over the salad and toss to combine.
  20. 20Pour the dressing over the salad and toss to combine.
  21. 21Pour the dressing over the salad and toss to combine.

Ingredients

  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 cups cooked rice
  • 2 tsp soy sauce
  • 2 tsp soy sauce
  • 2 tsp soy sauce
  • 2 tb chili crisp/crunch
  • 2 tb chili crisp/crunch
  • 2 tb chili crisp/crunch
  • 1 tb sesame oil
  • 1 tb sesame oil
  • 1 tb sesame oil
  • 8 oz salmon
  • 8 oz salmon
  • 8 oz salmon
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 5 cucumbers
  • 5 cucumbers
  • 5 cucumbers
  • 1 cup edamame
  • 1 cup edamame
  • 1 cup edamame
  • 1 bunch green onions
  • 1 bunch green onions
  • 1 bunch green onions
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup toasted sesame oil
  • 0.25 cup toasted sesame oil
  • 0.25 cup toasted sesame oil
  • 3 tb soy sauce
  • 3 tb soy sauce
  • 3 tb soy sauce
  • 3 tb rice vinegar
  • 3 tb rice vinegar
  • 3 tb rice vinegar
  • 2 tb honey
  • 2 tb honey
  • 2 tb honey
  • 1.5 tsp ground ginger
  • 1.5 tsp ground ginger
  • 1.5 tsp ground ginger
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt

Equipment

baking sheetparchment paperovenwhisklarge bowl