Crispy Salmon Rice Salad (Printable)
Golden crispy salmon bites over jasmine 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 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, preferably 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, to taste
# How To Make:
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 for a crispy exterior.
02 - Heat a nonstick skillet over medium-high heat and add a light coating of oil. Place salmon cubes skin-side down and cook for 3 to 4 minutes per side until golden brown and crispy throughout. Remove from the pan and set aside.
03 - While the salmon cooks, thinly slice the cucumber and radishes, julienne the carrot, slice the scallions, dice the avocado, and roughly chop the fresh cilantro or mint.
04 - In a small bowl, whisk together the rice vinegar, grated fresh ginger, soy sauce, honey or maple syrup, toasted sesame oil, minced garlic, and lime juice until smooth and fully combined.
05 - Spread the cooled rice across a large shallow bowl or serving platter. Arrange the sliced cucumber, julienned carrot, radishes, scallions, and diced avocado over the rice. Top with the crispy salmon pieces.
06 - Drizzle the ginger dressing generously over the entire salad. Sprinkle with chopped cilantro or mint, toasted sesame seeds, and nori strips or furikake if desired.
07 - Serve immediately while the salmon is still warm and crisp for the best texture and flavor.
# Expert Tips:
01 -
- The contrast of crackling salmon skin against cool crunchy vegetables is genuinely addictive and feels like something you would order at a restaurant.
- That ginger dressing pulls every single ingredient together with a sweet tangy punch that makes people go quiet while they eat.
02 -
- If the salmon is not completely dry before you add the cornstarch, it will steam instead of crisp and you will end up with a soggy coating that breaks your heart.
- Making the rice a day ahead and refrigerating it uncovered changes everything because dry rice absorbs the dressing beautifully instead of turning into a sticky puddle.
03 -
- Press the salmon cubes gently with a spatula during cooking to maximize contact with the pan and achieve an even crust on every surface.
- Assemble the salad on the plate rather than tossing it in a bowl because tossing destroys the crispy coating and turns your beautiful presentation into a jumbled mess.