Crispy Rice Salad with Gochujang Salmon & Sesame Dressing
A vibrant salad featuring crispy baked rice, spicy-sweet gochujang salmon, and a creamy sesame dressing. Full of bold textures and umami flavor.
Ingredients
For the crispy rice:
- 2 cups cooked jasmine or sushi rice preferably day-old
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili crisp or chili oil
For the gochujang salmon:
- 2 salmon fillets 6 oz each
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt and pepper to taste
For the salad:
- 1 cup edamame shelled
- 1 cucumber thinly sliced
- 1 avocado diced
- 2 green onions thinly sliced
- Fresh cilantro or mint leaves optional
- Sesame seeds for garnish
For the sesame dressing:
- 2 tablespoons Japanese mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
Instructions
- Preheat oven to 400°F (200°C).
- Mix cooked rice with soy sauce, sesame oil, and chili crisp.
- Spread on parchment-lined baking sheet and bake 30–40 min, stirring halfway, until golden and crispy.
- Mix gochujang, soy sauce, honey, and sesame oil in a bowl.
- Place salmon on lined sheet, brush with sauce, season, and bake 12–15 min.
- Whisk all dressing ingredients until smooth.
- In a large bowl, combine edamame, cucumber, avocado, and green onions.
- Flake in cooked salmon.
- Add crispy rice and toss gently.
- Drizzle dressing and toss to coat. Garnish with sesame seeds and herbs.
Notes
Use cold, day-old rice for optimal crisp.
Store components separately if making ahead.
Swap salmon with tofu or chicken as needed.
Nutrition
Serving: 1bowlCalories: 520kcalCarbohydrates: 40gProtein: 28gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 20gCholesterol: 60mgSodium: 780mgFiber: 5gSugar: 8g
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