Spicy Salmon Crispy Rice Salad
A vibrant, spicy salmon crispy rice salad that turns a humble bowl into a flavor-packed feast. The buttery salmon pairs with crunchy veggies and a zesty sriracha‑soy dressing, while toasted sesame seeds add a nutty finish. Perfect for a quick weeknight dinner that feels both fresh and indulgent.
Maker: Zachary Neman
From: Instagram(view original)
Prep Time
15 min
Cook Time
20 min
Servings
Recipe details are AI-assisted from Zachary Neman. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 14 oz salmon fillet
- 2 cup cooked rice
- 1 medium cucumber
- 1 medium carrot
- 1 cup red cabbage
- 2 scallions
- 1 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 clove garlic
- 1/2 tbsp ginger
- a pinch salt
- to taste black pepper
- radishes
- mixed salad greens
- edamame beans
- avocado
- red onion
- cilantro
Instructions
- 1Preheat oven to 392°F (400°F).
- 2Season salmon fillet with salt and pepper, drizzle with sesame oil, and bake for 12–15 minutes until flaky.
- 3While the salmon bakes, whisk together soy sauce, sriracha, rice vinegar, honey, minced garlic, grated ginger, and a pinch of salt to make the dressing.
- 4In a large bowl combine cooked rice, cucumber, carrot, red cabbage, scallions, toasted sesame seeds, mixed salad greens, sliced radishes, edamame beans, diced avocado, sliced red onion, and chopped cilantro.
- 5Add the baked salmon pieces (or cooked salmon chunks) to the bowl and gently fold them in.
- 6Pour the prepared dressing over the salad and toss lightly to coat.
- 7Plate the salad on a serving plate, optionally garnishing with extra scallions, sesame seeds, or additional cilantro.
- 8Serve immediately.