Crispy Salmon Rice Salad (Printable Version)
Golden crispy salmon over jasmine rice with fresh veggies and tangy ginger dressing.
# Ingredient List:
→ Salmon
01 - 1.1 lb skin-on salmon fillet, bones removed
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp freshly ground black pepper
05 - 1 tbsp cornstarch
→ Rice
06 - 2 cups cooked jasmine or sushi rice, preferably cooled
→ Vegetables
07 - 1 small cucumber, thinly sliced
08 - 1 carrot, julienned
09 - 4 radishes, thinly sliced
10 - 2 scallions, sliced
11 - 1 avocado, diced
12 - 2 tbsp fresh cilantro or mint, chopped
→ Ginger Dressing
13 - 3 tbsp rice vinegar
14 - 1 tbsp grated fresh ginger
15 - 2 tbsp soy sauce
16 - 2 tsp honey or maple syrup
17 - 2 tbsp toasted sesame oil
18 - 1 garlic clove, minced
19 - 1 tsp lime juice
→ Garnishes
20 - 1 tbsp toasted sesame seeds
21 - Nori strips or furikake, optional
# How to Make:
01 - Pat the salmon fillet dry with paper towels and cut into ¾-inch cubes. Place in a mixing bowl and add soy sauce, sesame oil, and black pepper. Toss gently to coat evenly, then dust lightly with cornstarch for a crispy exterior.
02 - Heat a nonstick skillet over medium-high heat and add a light coating of oil. Place the salmon cubes skin side down and cook for 3 to 4 minutes per side until golden brown and crispy. Transfer to a plate and set aside.
03 - While the salmon cooks, thinly slice the cucumber and radishes, julienne the carrot, slice the scallions, and dice the avocado. Roughly chop the fresh cilantro or mint.
04 - In a small bowl, combine rice vinegar, grated fresh ginger, soy sauce, honey or maple syrup, toasted sesame oil, minced garlic, and lime juice. Whisk until smooth and well emulsified.
05 - Spread the cooled rice across a large shallow bowl or serving platter. Arrange the sliced cucumber, julienned carrot, radishes, scallions, and diced avocado over the rice. Top with the crispy salmon pieces.
06 - Drizzle the ginger dressing generously over the assembled salad. Scatter chopped cilantro or mint, toasted sesame seeds, and nori strips or furikake on top. Serve immediately while the salmon remains crisp.
# Expert Tips:
01 -
- The contrast of crackling salmon against cool crunchy vegetables is the kind of texture pairing that makes you slow down and actually taste your food.
- That ginger dressing pulls everything together with a sweet tangy punch, and you will want to put it on everything from grain bowls to roasted broccoli.
02 -
- Do not move the salmon around in the pan while it sears because patience is the only way to get that shatteringly crisp crust.
- Cooling the rice before assembling prevents the avocado from turning warm and mushy against hot grains.
03 -
- Press the salmon cubes gently with a spatula in the pan to ensure maximum contact with the hot surface for even browning.
- Make a double batch of the ginger dressing because you will find yourself reaching for it all week on salads, noodles, and roasted vegetables.