Crispy Salmon Rice Salad (Printable Version)
Golden crispy salmon over seasoned rice and fresh vegetables with a zingy ginger-sesame dressing.
# What You'll Need:
→ Salmon
01 - 1.1 lb skin-on salmon fillet, bones removed, cut into ¾-inch cubes
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 medium carrot, julienned
09 - 4 radishes, thinly sliced
10 - 2 scallions, thinly sliced
11 - 1 ripe avocado, diced
12 - 2 tbsp fresh cilantro or mint, chopped
→ Ginger Dressing
13 - 3 tbsp rice vinegar
14 - 1 tbsp fresh ginger, grated
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 fresh lime juice
→ Garnishes
20 - 1 tbsp toasted sesame seeds
21 - Nori strips or furikake, to taste
# Directions:
01 - Pat the salmon fillet dry with paper towels and cut into ¾-inch cubes. Transfer to a mixing bowl and add soy sauce, sesame oil, and black pepper. Toss gently until evenly coated, then dust with cornstarch and toss again to create a light crust.
02 - Heat a nonstick skillet over medium-high heat with a thin layer of oil. Place salmon cubes skin-side down and sear for 3 to 4 minutes per side until deeply golden and crispy on all surfaces. Transfer to a plate lined with paper towels and set aside.
03 - While the salmon sears, thinly slice the cucumber and radishes, julienne the carrot, slice the scallions, dice the avocado, and roughly chop the fresh herbs. Keep each component separate for plating.
04 - In a small bowl, combine rice vinegar, grated ginger, soy sauce, honey, toasted sesame oil, minced garlic, and lime juice. Whisk vigorously until the dressing is smooth and emulsified.
05 - Spread the cooled rice across the base of a large shallow serving bowl or platter. Arrange the sliced cucumber, julienned carrot, radishes, scallions, and diced avocado over the rice in sections. Nestle the crispy salmon pieces on top.
06 - Drizzle the ginger dressing generously over the entire platter. Scatter chopped herbs, toasted sesame seeds, and nori strips or furikake across the top. Serve immediately while the salmon remains crisp.
# Expert Hints:
01 -
- The ginger dressing is so good you will want to put it on everything from grain bowls to roasted vegetables by the end of the week.
- Crispy salmon cubes on top of seasoned rice with fresh crunchy vegetables feel like a restaurant dish but come together in under an hour.
- It is dairy free and packed with protein so you feel light and satisfied at the same time.
02 -
- If the salmon is wet when you add cornstarch it will clump and turn gummy instead of crispy, so dry it thoroughly first.
- Cooling the rice completely before assembling prevents the avocado from turning into warm mush and keeps the vegetables snappy.
03 -
- Let the salmon rest for one minute after cooking before placing it on the salad so the crust sets and does not steam itself soft.
- The cornstarch coating is what transforms ordinary pan fried salmon into something that crunches when you bite it, never skip it.