Description
Crispy Rice Salad with Salmon and Cucumber delights your palate with a perfect combination of textures and flavors.
Ingredients
Scale
- 2 cups cooked jasmine or sushi rice (day-old rice works best)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 cup cucumber, diced
- 1/2 avocado, diced
- 1/4 cup green onions, sliced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp toasted sesame seeds
- 6 oz cooked salmon, flaked (grilled, baked, or pan-seared)
- For the dressing:
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp fresh lime juice
- 1 tsp honey or maple syrup
- 1 tsp rice vinegar
- 1/2 tsp grated ginger
- 1/2 tsp sriracha (optional, for heat)
Instructions
- Crisp the rice: Heat the sesame oil and vegetable oil in a large skillet over medium-high heat. Spread the cooked rice in an even layer and let it crisp up for 3-4 minutes without stirring. Flip and cook another 3-4 minutes, until golden and crispy. Remove from heat and let cool slightly.
- Make the dressing: In a small bowl, whisk together soy sauce, lime juice, honey, rice vinegar, ginger, and sriracha.
- Assemble the salad: In a large bowl, combine the crispy rice, cucumber, avocado, green onions, cilantro, sesame seeds, and flaked salmon.
- Dress & serve: Drizzle the dressing over the salad and toss gently. Serve immediately for maximum crispiness.
Notes
- Day-old rice is ideal for this recipe as it is drier and crisps better.
- For a gluten-free option, ensure to use tamari instead of soy sauce.
- Adjust the amount of sriracha based on your heat preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg