Spicy Salmon Crispy Rice Salad

Heat a non‑stick skillet over medium heat and add 1 tsp sesame oil, swirling to coat the surface.

Place the salmon pieces skin‑side down in the hot pan; sear for 3–4 minutes until the skin is crisp and the flesh is mostly cooked through.

Flip the salmon and cook the flesh side for an additional 2–3 minutes, then remove from the pan and let rest for 1 minute.

Using two forks, gently flake the rested salmon into bite‑sized chunks, reserving a few pieces for garnish.

While the salmon rests, prepare the dressing: in a small bowl whisk together soy sauce, rice vinegar, sriracha, lime juice, a pinch of salt, and black pepper to taste.

In a large mixing bowl combine the cold cooked rice, diced cucumber, julienned carrot, sliced red bell pepper, chopped green onion, and chopped cilantro.

Pour the dressing over the rice‑vegetable mixture and toss gently until everything is evenly coated.

Fold the flaked salmon into the salad, mixing just enough to distribute the pieces without breaking them down.

Transfer the salad to serving bowls, garnish with the reserved salmon pieces, extra cilantro, and lime wedges, and serve immediately.