Directions
- 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 halfway through.
- 2Season 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.
- 3Remove the rice from the oven and set aside.
- 4Remove the salmon tray from the oven, shred into smaller pieces and set aside.
- 5Chop/slice all of the ingredients for the salad and add to a large bowl.
- 6Add the shredded salmon and crispy rice on top.
- 7Make the dressing. Blend together all of the ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed.
- 8Pour dressing over the salad. Toss and enjoy!
Ingredients
- 2 cups cooked rice
- 2 tsp soy sauce
- 2 tb chili crisp/crunch
- 1 tb sesame oil
- 8 oz salmon
- 1 pinch cumin
- 1 pinch salt
- 1 pinch pepper
- 5 Persian cucumbers
- 1 red bell pepper
- 1 red onion
- 1 avocado
- 0.5 cup olive oil
- 0.25 cup lemon juice
- 2 tb honey
- 1 shallot
- 0.5 tsp cumin
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
Equipment
baking sheetparchment paperovenforksblender
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