Ingredients
Scale
Crispy Rice
- 2 cups cooked jasmine rice
- 1 tablespoon chili crisp
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
Salmon
- 1 pound salmon fillet, skin on or off
- 1 teaspoon kosher salt
Salad
- 2 Persian cucumbers, diced
- 1 handful fresh cilantro, chopped
- 1 ripe avocado, diced
- 2 green onions, diced
- 1 small bunch kale, stems removed and thinly sliced
- 1 tablespoon toasted sesame seeds
Sesame Soy Dressing
- 3 tablespoons sesame oil
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
Instructions
Make the Crispy Rice
- Preheat oven to 400°F (200°C).
- In a large bowl, combine:
- Cooked jasmine rice
- Chili crisp
- Sesame oil
- Soy sauce
- Stir until the rice is evenly coated.
- Spread the rice in an even layer on a parchment-lined baking sheet.
- Bake for 35–40 minutes, stirring once halfway through if desired, until lightly golden and crispy.
- Remove from the oven and allow to cool completely.
Cook the Salmon
- Preheat the broiler.
- Place the salmon on a sheet pan, flesh side up.
- Season with kosher salt.
- Broil for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Allow to cool slightly, then flake into bite-sized pieces.
Make the Dressing
- Add all dressing ingredients to a jar or small bowl:
- Sesame oil
- Olive oil
- Soy sauce
- Rice vinegar
- Honey
- Garlic
- Salt
- Shake or whisk until fully combined.
Assemble the Salad
- In a large serving bowl, combine:
- Cucumbers
- Cilantro
- Avocado
- Green onions
- Kale
- Sesame seeds
- Add the crispy rice and flaked salmon.
- Pour the dressing over the salad.
- Toss gently until everything is evenly coated.
- Serve immediately.
Notes
Rice Tips
- Day-old refrigerated rice produces the crispiest texture.
- If using freshly cooked rice, cool completely before baking.
Make Ahead
- Store the crispy rice, salmon, vegetables, and dressing separately.
- Assemble just before serving for the best texture.
Storage
- Crispy rice: Up to 2 days at room temperature in an airtight container.
- Salad components: Up to 3 days refrigerated.
Salmon
- Both skin-on and skinless fillets work well.
- If using skin-on salmon, the skin can be easily removed after cooking.
