Ingredients
- For the Rice:
- 1½ cups cooked and cooled long-grain rice (preferably refrigerated overnight)
- 1½ tablespoons toasted sesame oil
- 1½ teaspoons low-sodium soy sauce
- 1 tablespoon garlic chili paste (like Sambal Oelek or chili crisp)
- For the Salmon:
- 1 (8-ounce) salmon fillet
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon honey or pure maple syrup
- Pinch of kosher salt
- For the Salad:
- 1 English cucumber, deseeded and sliced
- 1 cup frozen shelled edamame, thawed
- 1 avocado, diced
- 3 green onions, thinly sliced (about 1/2 bunch or 1/3 cup)
- 1/3 cup fresh cilantro leaves, chopped
- 1/4 cup toasted cashews, roughly chopped
- For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons creamy peanut butter (or almond butter or tahini)
- 1/2 teaspoon ground ginger
Instructions
- Prepare the Rice: In a bowl, toss the cooked rice with sesame oil, soy sauce, and chili paste until well-coated.
- Crisp the Rice: For air fryer: Press rice into a lined basket and air fry at 400°F for 10 minutes, stir, press again, and cook for 15–20 more minutes until crisp. For oven: Spread rice on parchment-lined sheet and bake at 400°F for 30–40 minutes, tossing once.
- Prepare the Salad Ingredients: While rice is cooking, prep cucumber, edamame, avocado, green onions, cilantro, and cashews and place in a large bowl.
- Cook the Salmon: Brush salmon with soy sauce and honey. Bake at 400°F for 12–18 minutes or air fry at 400°F for 10–15 minutes, until internal temp reaches 145°F. Let rest and flake into bite-sized pieces.
- Make the Dressing: In a jar, combine rice vinegar, honey, soy sauce, peanut butter, and ginger. Shake until smooth and emulsified.
- Assemble the Salad: Break crispy rice into small chunks and add to the salad bowl with flaked salmon. Drizzle dressing over and toss to combine. Season to taste.
Notes
- Refrigerate the rice overnight for best crisping results.
- Customize with different proteins like tofu or shrimp.
- For extra spice, add more chili paste or top with sriracha.
- Best served fresh to retain rice crispiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Air Fryer, Oven
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 40mg
