Crispy Rice Salmon Cucumber Salad (Print Version)
# Ingredients:
→ For the Crispy Rice
01 -
2 cups cooked and cooled jasmine rice (or any rice of your choice)
02 -
2 teaspoons soy sauce
03 -
1 tablespoon sesame oil
04 -
2 tablespoons chili crisp
05 -
¼ cup minced dried onion
06 -
¼ cup minced dried garlic
07 -
1 tablespoon smoked paprika
08 -
½ teaspoon sea salt
09 -
1½ tablespoons crushed red pepper flakes
10 -
½ teaspoon chili powder
11 -
¾ cup olive oil
→ For the Salmon
12 -
8 ounces salmon
13 -
½ teaspoon sea salt
14 -
½ teaspoon ground black pepper
15 -
½ teaspoon garlic powder
→ For the Salad
16 -
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
17 -
1 cup shelled edamame
18 -
1 bunch green onions, thinly sliced (about ¾ cup)
19 -
2 avocados, chopped
→ For the Creamy Asian Dressing
20 -
¼ cup olive oil
21 -
¼ cup toasted sesame oil
22 -
3 tablespoons soy sauce or coconut aminos
23 -
3 tablespoons rice vinegar
24 -
2 tablespoons honey
25 -
1½ teaspoons ground ginger
26 -
½ teaspoon kosher salt
# Instructions:
01 -
Preheat your oven to 400°F and line a baking sheet with parchment paper.
02 -
Cook rice according to package instructions and let it cool completely. Once cooled, spread it on the prepared baking sheet and toss with soy sauce, chili crisp, and sesame oil.
03 -
Bake the seasoned rice for 30-40 minutes, tossing halfway through, until it becomes crispy.
04 -
Season salmon fillets with sea salt, black pepper, and garlic powder. Place on a baking sheet and bake alongside the rice for 13-14 minutes until done to your liking. Once cooked, shred into pieces with a fork.
05 -
Thinly slice the cucumbers (preferably using a mandolin), prepare the edamame, slice the green onions, and chop the avocados. Combine all ingredients in a large bowl.
06 -
Blend together olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and sea salt until smooth and creamy.
07 -
Add the shredded salmon and crispy rice to the bowl with the salad ingredients. Pour the dressing over top and toss everything together until well combined.
# Notes:
01 -
This salad can be stored in an airtight container in the fridge for up to three days
02 -
You can find chili crisp at Trader Joe's or make your own