Viral Crispy Rice Salmon Cucumber Salad

40 mins
Serves 4
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Directions

  1. 1Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through.
  2. 2Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through.
  3. 3Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through.
  4. 4While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness.
  5. 5While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness.
  6. 6While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness.
  7. 7Remove the rice the oven and set aside.
  8. 8Remove the rice the oven and set aside.
  9. 9Remove the rice the oven and set aside.
  10. 10Remove the salmon try from the oven, shred into smaller pieces and set aside.
  11. 11Remove the salmon try from the oven, shred into smaller pieces and set aside.
  12. 12Remove the salmon try from the oven, shred into smaller pieces and set aside.
  13. 13Chop/slice all of the ingredients for the salad and add to a large bowl.
  14. 14Chop/slice all of the ingredients for the salad and add to a large bowl.
  15. 15Chop/slice all of the ingredients for the salad and add to a large bowl.
  16. 16Add the shredded salmon and crispy rice on top.
  17. 17Add the shredded salmon and crispy rice on top.
  18. 18Add the shredded salmon and crispy rice on top.
  19. 19Whisk together all of the ingredients for the dressing. Taste and adjust seasonings as needed.
  20. 20Whisk together all of the ingredients for the dressing. Taste and adjust seasonings as needed.
  21. 21Whisk together all of the ingredients for the dressing. Taste and adjust seasonings as needed.
  22. 22Pour dressing over the salad. Toss and enjoy!
  23. 23Pour dressing over the salad. Toss and enjoy!
  24. 24Pour dressing over the salad. Toss and enjoy!

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 Persian cucumbers
  • 5 Persian cucumbers
  • 5 Persian 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 paperwhisk