INGREDIENTS
Crispy Rice
- 2 cups cooked rice, cooled (I used organic white)
- 2 tsp coconut aminos
- 2 T chili crisp/crunch (Trader Joe's makes a good one, l used Momofuku from Publix)
- 1 T sesame oil
Salmon
- 16 oz salmon
- Pinch garlic powder, salt & pepper
Salad
- 5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
- 1 cup edamame, shelled
- 1 bunch (3/4 c) green onions, thinly sliced
- 1 avocado, diced
Creamy Asian Dressing
- 1/4 cup water
- 1/4 cup toasted sesame oil
- 3 T coconut aminos
- 3 T rice vinegar
- 2 T sweetener of choice (used monk fruit)
- 1 1/2 tsp ground ginger
- 1/2 tsp salt
STEPS
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First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn't burn).
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While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness. Remove the rice the oven and set aside. Remove the salmon from the oven, shred into smaller pieces and set aside.
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Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded salmon and crispy rice on top.
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Last, make the dressing. Whisk to together all of the ingredients for the dressing. Taste and adjust seasonings as needed. You can also use a blender to blend it. Pour dressing over the salad. Toss and enjoy! Makes 9 1/2 cups total and 6 - 1 1/2 cup servings