Directions
- 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.
- 2Prepare 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.
- 3Shred the cooked salmon into smaller pieces and set aside.
- 4Make the dressing: Whisk together olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ginger, and salt.
- 5Assemble the salad: In a large bowl, combine sliced cucumbers, shelled edamame, sliced green onions, and diced avocado.
- 6Add the shredded salmon and crispy rice to the salad.
- 7Pour the dressing over the salad and toss to combine.
Ingredients
- 2 cups cooked rice
- 2 tsp soy sauce
- 2 tb chili crisp/crunch
- 1 tb sesame oil
- 8 oz salmon
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch pepper
- 5 cucumbers
- 1 cup edamame
- 1 bunch green onions
- 1 avocado
- 0.25 cup olive oil
- 0.25 cup toasted sesame oil
- 3 tb soy sauce
- 3 tb rice vinegar
- 2 tb honey
- 1.5 tsp ground ginger
- 0.5 tsp kosher salt
Equipment
baking sheetparchment paperovenwhisklarge bowl
Related recipes
Crispy Noodle Salami Crunch Salad
Japanese · Salad
Crispy Rice Salmon Salad
Japanese · Salad
10-Minute Chinese Chicken Chopped Salad
Japanese · Salad10m
Karaage Chicken with Wasabi Mayo and Cucumber Slaw
Japanese · Salad
Crispy Rice Spicy Mayo Salmon Salad
Japanese · Salad
Salade de Riz Croustillant
Japanese · Salad30m
Japanese Home Cooking Potato Salad
Japanese · Salad
Spicy Salmon Crispy Rice Salad
Japanese · Salad
Hibachi Ginger Salad Dressing
Japanese · Salad
Crispy Rice Salad
Japanese · Salad
Carpaccio de "Atún" de Sandía
Japanese · Salad1h
Air Fryer Korean Chicken Salad
Japanese · Salad15m