Crispy Salmon Rice Salad (Printable)
Pan-crisped salmon over seasoned rice with fresh vegetables and a zingy ginger sesame dressing.
# What You'll Need:
→ Salmon
01 - 1.1 lb skin-on salmon fillet, bones removed
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 teaspoon freshly ground black pepper
05 - 1 tablespoon 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 tablespoons fresh cilantro or mint, chopped
→ Ginger Dressing
13 - 3 tablespoons rice vinegar
14 - 1 tablespoon grated fresh ginger
15 - 2 tablespoons soy sauce
16 - 2 teaspoons honey or maple syrup
17 - 2 tablespoons toasted sesame oil
18 - 1 garlic clove, minced
19 - 1 teaspoon lime juice
→ Garnishes
20 - 1 tablespoon toasted sesame seeds
21 - Nori strips or furikake
# Steps:
01 - Pat the salmon fillet dry with paper towels and cut into ¾-inch cubes. Transfer to a mixing bowl, add soy sauce, sesame oil, and black pepper, then toss gently until evenly coated. Dust with cornstarch and toss again to ensure a light, even coating on all pieces.
02 - Heat a nonstick skillet over medium-high heat and add a thin layer of oil. Place the salmon cubes skin side down and sear for 3 to 4 minutes per side until the exterior is golden brown and crispy. Transfer to a plate lined with paper towels 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 reserve for garnish.
04 - In a small bowl, whisk together the rice vinegar, grated ginger, soy sauce, honey or maple syrup, toasted sesame oil, minced garlic, and lime juice until smooth and fully emulsified.
05 - Spread the cooled rice across a large shallow serving bowl or platter. Arrange the sliced cucumber, julienned carrot, radishes, scallions, and diced avocado over the rice in sections. Top with the crispy salmon pieces.
06 - Drizzle the ginger dressing generously over the assembled salad. Sprinkle with the chopped cilantro or mint, toasted sesame seeds, and nori strips or furikake if desired.
07 - Serve immediately while the salmon remains crisp. Toss gently at the table or let each portion be dressed individually.
# Expert Tips:
01 -
- The contrast of crackling salmon skin against cool cucumber and creamy avocado is the kind of texture party that keeps every bite interesting.
- Ginger dressing this bold works on almost anything, so you will want to double it and keep a jar in the fridge for emergencies.
02 -
- Do not skip patting the salmon dry because moisture is the enemy of crispiness and you will end up steaming instead of searing.
- Toss the avocado in a tiny squeeze of lime right after dicing to keep it from browning while you finish everything else.
03 -
- The cornstarch dusting works best when you sprinkle it from a fine mesh strainer for even coverage without clumping.
- Toast your sesame seeds in a dry pan for two minutes until fragrant because the store bought pre toasted ones never have the same intensity.