Cooked - Crispy Rice Salmon Cucumber Salad With Creamy Asian Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Rice Salmon Cucumber Salad With Creamy Asian Dressing

1.0

2 cups cooked rice, cooled (I used jasmine rice)

2 tsp soy sauce

2 tb chili crisp/crunch (Trader Joe's makes a good one, I used Momofuku this time!)

1 tb sesame oil

8oz salmon

Pinch garlic powder, salt & pepper

5 Persian cucumbers, thinly sliced (or 1 large English cucumber)

1 cup edamame, shelled

1 bunch green onions, thinly sliced (¾ cup)

1 avocado, diced

¼ cup olive oil

¼ cup toasted sesame oil

3 tb soy sauce (or coconut aminos)

3 tb rice vinegar

2 tb honey

1 ½ tsp ground ginger

½ tsp kosher salt

Make the crispy rice by mixing the cooked rice, soy sauce, chili crisp/crunch, and sesame oil together in a bowl.
Season the salmon with garlic powder, salt, and pepper.
In a large bowl, combine the sliced cucumbers, edamame, sliced green onions, and diced avocado.
Make the dressing by whisking together the olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt.
Add the crispy rice and salmon to the salad, then drizzle the dressing over the top and toss to combine.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥗Salad

CuisineAsian

Occasions🥙Light Meal🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 57 weeks ago

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