Homemade Crispy Rice Salmon Salad
Delight in a flavorful and texture-rich Homemade Crispy Rice Salmon Salad, perfect for a light lunch or dinner. This American-style recipe combines crispy rice, tender cooked salmon, fresh vegetables, and a tangy dressing for a refreshing meal that's both satisfying and nutritious.
🛒Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 8 ounces salmon fillet, skinless
- Salt and pepper to taste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 4 cups mixed greens (such as arugula, spinach, and lettuce)
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 2 tablespoons sesame seeds
- 1/4 cup green onions, sliced
- Dressing: 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
🔧Kitchen Tools Needed
- Medium saucepan
- Baking sheet
- Non-stick skillet
- Grill pan or skillet
- Spatula
- Salad bowl
- Whisk
📝Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
- 2
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice. Spread the rice on a baking sheet and let it cool to room temperature.
- 3
Heat the vegetable oil in a large non-stick skillet over medium heat. Add the rice in a single layer, pressing down lightly with a spatula. Cook until the bottom is golden and crispy, about 10-12 minutes. Flip and cook the other side until crispy. Remove from heat and let cool.
- 4
Season the salmon fillet with salt, pepper, soy sauce, and sesame oil. Heat a grill pan or skillet over medium-high heat. Cook the salmon for 4-5 minutes on each side or until cooked through. Let it cool slightly before flaking into pieces.
- 5
In a small bowl, whisk together the dressing ingredients: mayonnaise, sriracha sauce, lime juice, and honey.
- 6
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, and green onions. Add the flaked salmon and crispy rice.
- 7
Drizzle the dressing over the salad, toss gently to combine, and sprinkle with sesame seeds before serving.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use another type of rice?
While sushi rice is recommended for its stickiness, you can use jasmine or basmati rice, though the texture may vary.
Can I make this salad ahead of time?
Yes, you can prepare the components in advance, but it's best to combine the salad right before serving to maintain the crispiness of the rice.
