Description

A vibrant and texture-packed salad featuring golden crispy rice, flaky baked salmon, cool cucumber, creamy avocado, and a rich soy dressing that’s savory, tangy, and slightly sweet.

Ingredients

2 cups cooked jasmine rice (preferably day-old)

2 tablespoons olive oil

1 teaspoon sesame oil

2 salmon fillets (about 6 oz each)

Salt and pepper to taste

1 teaspoon garlic powder

1 large English cucumber, diced

1 avocado, diced

2 green onions, thinly sliced

1 tablespoon sesame seeds

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon grated fresh ginger

1 teaspoon minced garlic

2 tablespoons mayonnaise (or Greek yogurt)

1 teaspoon sriracha (optional)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Spread the cooked rice evenly on the baking sheet. Drizzle with olive oil and sesame oil, toss gently to coat, and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
Season the salmon fillets with salt, pepper, and garlic powder. Place on a separate lined baking sheet and bake for 10–12 minutes, or until the salmon flakes easily with a fork and reaches 145°F (63°C). Let cool slightly, then flake into bite-sized pieces.
In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, mayonnaise (or Greek yogurt), and sriracha until smooth and creamy.
In a large mixing bowl, combine crispy rice, flaked salmon, diced cucumber, avocado, and green onions.
Drizzle the creamy soy dressing over the salad and gently toss to combine.
Sprinkle with sesame seeds and serve immediately for maximum crispiness.

Notes

Day-old rice crisps best because it contains less moisture.

Store crispy rice separately to maintain texture.

Reheat rice in a 350°F (175°C) oven to restore crispiness; avoid microwaving.

Substitute tamari or coconut aminos for a gluten-free alternative.

Adjust sriracha and honey to control spice and sweetness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 7 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 75 mg