Description
Inspired by KaleJunkie's mega popular crispy rice salad, this is one of my favorite meals of all time! Crispy, chil oil-spiced rice, crunchy cucumbers, buttery salmon and more all come together for a bright, filling salad.
Ingredients
Scale
- 1/2 cup rice, cooked and cooled
- 1 teaspoon sesame seeds
- 2 teaspoons soy sauce
- 2 teaspoons chili oil
- 4 ounce salmon filet
- 2 small Persian cucumbers, sliced
- 1/4 cup shelled edamame (I use frozen and just stick them in the microwave to defrost)
- 1/2 avocado
- Green onions & cilantro
Dressing
- 2 teaspoons soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons sesame oil
- 2 teaspoons olive oil
- 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
- 1 teaspoon grated ginger (or 1/4 teaspoon ginger powder)
Instructions
- Preheat oven to 425 degress and line a small baking sheet with parchment paper.
- Toss together 1/2 cup cooled rice, 1 teaspoon sesame seeds, 1 teaspoon soy sauce and 1 teaspoon chili oil to 1/2 cup cooled rice. Spread out on half of the baking sheet in one layer.
- Season your salmon filet with the remaining one teaspoon soy sauce and chili oil (feel free to add more spices or a sauce you love too!). Add salmon to other half of baking sheet.
- Roast salmon and rice for 12-15 minutes, until salmon is done to your liking and rice is slightly browned and crispy.
- While salmon and rice are roasting, make the dressing by whisking together 2 teaspoons each of soy sauce, rice wine vinegar, sesame oil and olive oil. Add 1 clove or grated garlic and 1 teaspoon grated ginger OR 1/4 teaspoon each of garlic powder and ginger powder.
- To assemble salad, add sliced cucumbers, 1/4 cup shelled edamame, crispy rice and salmon to bowl. Add 1/2 an avocado and drizzle with dressing. Top with as much green onion and cilantro as you'd like.
- Enjoy!
Notes
This is a great way to use up leftover salmon and rice so the next time you're making either of those, make a little extra so you can enjoy this salad the next day!
To make this even easier, you can use canned or smoked salmon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Cuisine: Asian