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Crispy Rice Salmon Salad with Creamy Sesame Ginger Dressing

Crispy Rice Salmon Salad with Creamy Sesame Ginger Dressing - crispy rice, teriyaki salmon, veggies, & the creamiest sesame ginger dressing.
This makes a salad in a very large bowl - it would serve 6-8 as a main dish and about 12 as a side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Shannon Lyon | Plum Street Collective

Ingredients

Creamy Sesame Ginger Dressing

  • 1/2 cup mayo
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon fresh minced ginger

Crispy Rice

  • 4 cups cooked rice
  • 3 tablespoons chili crisp oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil

Air-Fryer Salmon

  • 1-2 pounds salmon, skin off, cubed into bite-sized pieces
  • 1-2 cups store-bought teriyaki marinade (I like the Soy Vay brand)
  • nonstick cooking spray
  • salt

For the Salad

  • 2 large english cucumbers (can also use 5-6 persian cucumbers)
  • 2 cups shelled edemame
  • 1 bunch green onions, chopped
  • 1/2 bunch cilantro, chopped fine
  • optional, sesame seeds
  • optional, lime juice
  • optional, avocados, chopped (I leave these out if I'm keeping the salad in the fridge for a day or two)

Instructions

Air Fryer Salmon

  • Start by marinating the salmon. Cube your salmon (and cut off the skin if needed).
  • Pour the teriyaki over the salmon and cover in an airtight container. Marinate for at least 30 minutes, up to overnight.
  • When ready to make the salmon, remove the salmon from the marinade using tongs, and place onto a parchment lined air fryer pan.
  • Cook in the air fryer at 375°F for 7-8 minutes, until crispy on the edges.
  • Remove from the air fryer and lightly salt the salmon.

Creamy Sesame Ginger Dressing

  • In a small bowl or jar, add the mayo and slowly whisk in the rice vinegar.
    (I like to whisk in each ingredient one at a time to the mayo, so it can emulsify and doesn't clump.)
  • Next, slowly whisk in the soy sauce, until incorporated.
  • Then, add in the brown sugar, sesame oil, ginger, and garlic. Whisk well until full incorporated.
  • Cover in an airtight container or with plastic wrap, and chill while you're making the rest of the salad.
    (You can also make this dressing a day or two ahead - it keeps great in the fridge.)

Crispy Fried Rice

  • Preheat the oven to 415°F.
  • Line a large rimmed baking sheet with parchment paper.
  • Turn out your rice onto the baking sheet and flatten into a thin layer, using the back of a large spoon or spatula.
  • Pour the chili crisp, soy sauce, and sesame oil evenly over the rice. Then, using a large spoon, mix well until all the rice is evenly coated.
  • Bake the rice in the preheated oven - starting with 15 minutes, then toss the rice - and return to the oven.
  • Bake for 15-20 more minutes until browned, fragrant, and crispy (but not burned!).
    If your oven runs hot, be sure to watch the rice for the last 5 minutes to make sure no rice is burning. The color should be dark brown, not black.
    If any pieces start to get darker than dark brown, remove from the oven immediately.

Building the Salad

  • Once the rice and salmon are done, you're ready to build the salad. In a large bowl, add the cucumbers, edamame, cilantro, and green onions.
  • Then add the crispy rice and the salmon.
  • Drizzle generously with the dressing (you can save any extra for the leftovers) - and toss well.
  • If desired, top with sesame seeds and avocados.
  • Enjoy!
  • (This salad stores well in an airtight container