Crispy Salmon Rice Salad (Printable Version)
Pan-crispy salmon over seasoned rice with fresh veggies and zingy ginger dressing.
# What You Need:
→ Salmon
01 - 1.1 lb skin-on salmon fillet, bones removed, cut into 3/4-inch cubes
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, preferably 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 tablespoons fresh cilantro or mint, chopped
→ Ginger Dressing
13 - 3 tablespoons rice vinegar
14 - 1 tablespoon fresh ginger, grated
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 fresh lime juice
→ Garnishes
20 - 1 tablespoon toasted sesame seeds
21 - Nori strips or furikake seasoning, to taste
# How To Make It:
01 - Pat the salmon fillet thoroughly dry with paper towels and cut into 3/4-inch cubes. Transfer to a mixing bowl and add soy sauce, sesame oil, and freshly ground black pepper. Toss gently until evenly coated, then dust lightly with cornstarch to create a crispy exterior when seared.
02 - Heat a nonstick skillet over medium-high heat with a light drizzle of oil. Once the pan is hot, place the salmon cubes skin-side down. Sear for 3 to 4 minutes per side until each piece develops a deep golden crust. Transfer to a plate and set aside.
03 - While the salmon sears, thinly slice the cucumber and radishes, julienne the carrot, slice the scallions, and dice the avocado. Roughly chop the fresh cilantro or mint and keep all vegetables ready for assembly.
04 - In a small bowl, combine rice vinegar, grated fresh ginger, soy sauce, honey or maple syrup, toasted sesame oil, minced garlic, and lime juice. Whisk vigorously until the dressing is smooth and emulsified.
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 in sections. Nestle the crispy salmon pieces on top.
06 - Drizzle the ginger dressing generously over the assembled salad. Scatter the chopped herbs, toasted sesame seeds, and nori strips or furikake over the top.
07 - Serve immediately while the salmon is still warm and crisp for the best texture contrast.
# Helpful Hints:
01 -
- The contrast of crispy salmon against cool vegetables and soft rice is genuinely addictive, and you will find yourself making it on repeat.
- That ginger dressing doubles as a marinade for almost anything, so keep the recipe handy beyond this salad.
02 -
- Do not move the salmon around in the pan while it cooks, let it sit undisturbed so a real crust forms, otherwise you end up with steamed fish instead of crispy.
- Cool the rice completely before assembling or the heat will wilt your vegetables and soften the salmon skin before you even take a bite.
03 -
- Use day-old rice spread on a tray and chilled in the fridge, it separates into individual grains that soak up the dressing without clumping.
- Double the ginger dressing recipe and keep the extra in the fridge, it is incredible on grilled chicken, roasted vegetables, or even as a quick dipping sauce for dumplings.