Description
Indulge in the delightful combination of crispy rice, tender salmon, fresh cucumber, creamy avocado, and a zesty Asian dressing in this vibrant and satisfying salad recipe.
Ingredients
Sushi Rice:
1 cup sushi rice, rinsed and cooked according to package instructions
Rice Vinegar Mixture:
1 tablespoon rice vinegar, 1 teaspoon sugar, 1/2 teaspoon salt
Crispy Rice:
1 tablespoon neutral oil (like avocado or canola)
Salad:
1 cup cooked salmon (flaked), 1 cup cucumber (thinly sliced), 1/2 avocado (diced), 2 tablespoons green onions (sliced), 1 teaspoon sesame seeds (optional)
Creamy Asian Dressing:
1/4 cup mayonnaise, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon sriracha (optional), salt and pepper to taste
Instructions
- Rice Preparation: Mix cooked sushi rice with rice vinegar, sugar, and salt. Shape into patties and fry until crispy.
- Dressing: Whisk together mayonnaise, soy sauce, sesame oil, rice vinegar, honey, and sriracha.
- Salad Assembly: Arrange crispy rice, salmon, cucumber, avocado, and green onions. Drizzle with dressing and sprinkle sesame seeds.
Notes
- For extra crunch, use Persian cucumbers.
- Substitute canned or smoked salmon if desired.
- Adjust sriracha to taste.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 55mg
