Description
Salmon Crispy Rice Salad combines crispy fried rice cubes with tender salmon and fresh greens, tossed in a tangy dressing for a perfect balance of crunch, richness, and freshness. This vibrant, texturally exciting dish is easy to prepare and great for entertaining or weeknight dinners.
Ingredients
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2 cups cooked sushi rice or short-grain rice
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4 fresh salmon fillets
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2 tbsp soy sauce
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1 tbsp sesame oil
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1 tbsp rice vinegar
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2 tbsp mayonnaise or Japanese mayo
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3 scallions, sliced
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1 cucumber, diced
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1 avocado, diced
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4 cups mixed salad greens or lettuce
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Vegetable oil (for frying)
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Sesame seeds (optional)
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Sriracha (optional, for heat)
- Salt and pepper, to taste
Instructions
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Heat vegetable oil in a skillet over medium-high heat. Form cooked rice into small bite-sized cubes or rectangles. Fry rice cubes until golden and crispy on all sides. Drain on paper towels.
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Season salmon fillets with salt and pepper. Sear in hot pan with a little oil about 3-4 minutes per side until cooked through. Let rest, then flake into bite-sized pieces.
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In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, mayonnaise, and sriracha if using to make the dressing.
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In a large bowl, combine mixed greens, cucumber, avocado, scallions, crispy rice, and flaked salmon.
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Drizzle dressing over salad and toss gently to combine.
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Sprinkle with sesame seeds before serving.
Notes
Substitute smoked salmon or cooked shrimp for fresh salmon.Add shredded carrots or radishes for extra crunch.Use Greek yogurt instead of mao for a lighter dressing.Include seaweed salad or pickled ginger for added flavor.Store leftovers (without dressing) refrigerated up to 1 day. Reheat crispy rice separately to restore crunch.
