Salmon Cucumber Rice Bowl (Print Version)
# Ingredients:
→ Crunchy Rice
01 -
2 cups jasmine rice, already cooked and fully chilled
02 -
2 teaspoons soy sauce
03 -
1 tablespoon sesame oil
04 -
2 tablespoons chili crisp
05 -
1/4 cup dried onion bits
06 -
1/4 cup dried garlic pieces
07 -
1 tablespoon smoked paprika
08 -
1/2 teaspoon sea salt
09 -
1.5 tablespoons red pepper flakes
10 -
1/2 teaspoon chili powder
11 -
3/4 cup olive oil
→ Salmon
12 -
8 ounces salmon
13 -
1/2 teaspoon sea salt
14 -
1/2 teaspoon ground black pepper
15 -
1/2 teaspoon garlic powder
→ Salad
16 -
5 Persian cucumbers, cut into thin rounds
17 -
1 cup edamame beans, removed from pods
18 -
1 bunch green onions, sliced thin (roughly 3/4 cup)
19 -
2 avocados, diced into chunks
→ Tangy Asian Dressing
20 -
1/4 cup olive oil
21 -
1/4 cup toasted sesame oil
22 -
3 tablespoons soy sauce or coconut aminos
23 -
3 tablespoons rice vinegar
24 -
2 tablespoons honey
25 -
1 1/2 teaspoons ground ginger
26 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Get your oven hot at 400°F and put parchment paper on a baking tray.
02 -
Cook your rice by following the package directions and let it cool all the way. After cooling, lay it on the baking tray and mix in soy sauce, chili crisp, and sesame oil.
03 -
Pop the rice in the oven for 30-40 minutes until it gets crispy. Give it a stir halfway.
04 -
Sprinkle salmon with sea salt, black pepper, and garlic powder. Put it on a baking tray and cook for 13-14 minutes until it's done how you like. Break it into pieces with a fork.
05 -
Throw cucumbers, edamame, green onions, and avocado in a big bowl. Add your flaked salmon and crunchy rice bits.
06 -
Mix all the dressing stuff until it's smooth.
07 -
Drizzle dressing over everything and toss it around. Eat right away or save it for later.
# Notes:
01 -
Keeps fresh in a sealed container for up to three days in your fridge
02 -
You can grab chili crisp at Trader Joe's or whip up your own batch
03 -
Feel free to swap in English cucumber if you can't find Persian ones