Crispy Rice Salmon Cucumber Salad (Print Version)
# Ingredients:
→ For the Crispy Rice Base
01 -
2 cups cooked jasmine rice (or any rice you love), cooled completely
02 -
2 teaspoons soy sauce
03 -
1 tablespoon toasted sesame oil
04 -
2 tablespoons chili crisp (grab it from Trader Joe's or make your own!)
→ For the Salmon
05 -
8 ounces fresh salmon fillet
06 -
½ teaspoon each: sea salt, black pepper, and garlic powder
→ For the Fresh Salad
07 -
5 Persian cucumbers, sliced paper-thin (or 1 English cucumber)
08 -
1 cup shelled edamame
09 -
1 bunch green onions, thinly sliced (about ¾ cup)
10 -
2 ripe avocados, cut into chunks
→ For the Creamy Asian Dressing
11 -
¼ cup each: olive oil and toasted sesame oil
12 -
3 tablespoons each: soy sauce and rice vinegar
13 -
2 tablespoons honey
14 -
1½ teaspoons ground ginger
15 -
½ teaspoon kosher salt
# Instructions:
01 -
Get your oven going at 400°F and line a baking sheet with parchment. Take your cooled rice and spread it out on the sheet. Drizzle with soy sauce, chili crisp, and sesame oil, giving everything a good toss.
02 -
Pop that rice in the oven for about 30-40 minutes. Give it a stir halfway through - we want every grain to get that perfect crunch! You'll know it's ready when it's golden and crispy.
03 -
While the rice is doing its thing, season your salmon with salt, pepper, and garlic powder. Put it in the oven alongside the rice for 13-14 minutes, until it's just cooked through and flakes easily.
04 -
Get all your fresh ingredients ready - slice those cucumbers super thin (a mandolin works great here), chop your avocados, slice the green onions, and get your edamame ready.
05 -
Throw all your dressing ingredients into a blender and give them a whirl until everything's smooth and creamy. This dressing ties everything together!
06 -
In a big bowl, combine your sliced cucumbers, edamame, green onions, and avocado chunks. Flake that warm salmon into bite-sized pieces and add it to the bowl. Toss in your crispy rice.
07 -
Pour that creamy dressing all over and give everything a gentle toss. You want every bite to get some of that delicious dressing!
# Notes:
01 -
This salad stays crunchy in the fridge for up to three days - perfect for meal prep!
02 -
Using a mandolin for the cucumbers gives you that perfect, paper-thin slice
03 -
The crispy rice can be made ahead and stored in an airtight container