Crispy Salmon Rice Salad (Print Version)
Pan-crisped salmon over seasoned rice with fresh veggies and a zingy ginger-sesame dressing. Ready in 45 minutes.
# What You'll Need:
→ 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, 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 It:
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 freshly ground black pepper. Toss gently until evenly coated, then dust lightly with cornstarch for a crispy crust.
02 - Heat a nonstick skillet over medium-high heat with a splash of neutral oil. Arrange salmon cubes skin side down and cook for 3 to 4 minutes per side until golden brown and crispy on all edges. 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 and set everything aside.
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 vigorously until the dressing is smooth and emulsified.
05 - Spread the cooled rice in an even layer across a large shallow bowl or serving platter. Arrange the sliced cucumber, julienned carrot, radishes, scallions, and diced avocado over the rice. Scatter the crispy salmon pieces on top.
06 - Drizzle the ginger dressing generously over the assembled salad. Sprinkle with fresh cilantro or mint, toasted sesame seeds, and nori strips or furikake if desired. Serve immediately while the salmon remains crisp.
# Expert Advice:
01 -
- The ginger dressing is so good you will want to put it on everything from noodles to roasted vegetables by the end of the week.
- Crispy salmon cubes on top of seasoned rice feel like something from a restaurant but come together with barely any fuss.
- It is one of those rare salads that actually fills you up without weighing you down.
02 -
- Do not move the salmon around in the pan while it crisps because patience is what creates that perfect crust.
- Cooling the rice before assembling prevents the avocado from warming and the salad from becoming a lukewarm mess.
03 -
- Press the salmon cubes gently into the cornstarch rather than tossing vigorously to keep them intact and evenly coated.
- Grate the ginger directly into the dressing bowl so you capture every drop of juice instead of losing it on the cutting board.