Crispy Rice Sushi Salad with Spicy Mayo Dressing and Salmon
Crispy Rice Sushi Salad with Spicy Mayo Dressing and Salmon
Ingredients
For the Spicy Mayo Dressing
- 1/2 cup mayonnaise
- 2 teaspoons sriracha, or to taste
- 1 teaspoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce, or tamari
- 1/2 teaspoon garlic, minced
- 1 tablespoon water
- 1/2 teaspoon Dijon mustard
For the Crispy Rice
- 4 cups cooked jasmine rice, or sushi rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Salmon
- 1 pound salmon fillet, large
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For the Salad Assembly
- 1 cucumber, diced
- 1 cup carrots, shredded
- 1/4 cup cilantro, chopped
- 1 avocado, sliced
- 1 package seaweed snacks, crumbled
- 1 teaspoon sesame seeds, for topping, optional
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the mayonnaise, sriracha, maple syrup, rice vinegar, toasted sesame oil, grated fresh ginger, soy sauce, minced garlic, water, and Dijon mustard. Whisk all ingredients together until the dressing is smooth and well combined. Set aside.
⏱️ 5 min
- 3
In a separate bowl, mix the cooked jasmine or sushi rice with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Press the seasoned rice firmly into an even layer in a baking dish (approximately 9x13 inches).
⏱️ 5 min
- 4
Bake the rice in the preheated oven for 20 minutes. Carefully flip the rice over (it may break into sections) and continue baking for another 10-15 minutes, or until the rice is golden brown and crispy. Once crispy, remove from oven and break the rice into bite-sized pieces. Set aside.
⏱️ 35 min•🌡️ 400
- 5
While the rice is baking, season the salmon fillet generously with salt, black pepper, garlic powder, onion powder, and paprika. Place the seasoned salmon on a baking sheet.
⏱️ 5 min
- 6
Bake the salmon in the preheated oven for 12-15 minutes, or until it is cooked through and flakes easily with a fork. Once cooked, flake the salmon into pieces. Set aside.
⏱️ 15 min•🌡️ 400
- 7
In a large serving bowl, combine the diced cucumber, shredded carrots, chopped cilantro, sliced avocado, crispy rice pieces, and flaked salmon.
⏱️ 5 min
- 8
Drizzle the prepared spicy mayo dressing generously over the salad ingredients. Toss gently to combine all ingredients.
⏱️ 3 min
- 9
Top the salad with crumbled seaweed snacks and a sprinkle of sesame seeds (if using). Serve and enjoy immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Sushi Salad with Spicy Mayo Dressing and Salmon
For the Spicy Mayo Dressing
- 1/2 cup mayonnaise
- 2 teaspoons sriracha, or to taste
- 1 teaspoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce, or tamari
- 1/2 teaspoon garlic, minced
- 1 tablespoon water
- 1/2 teaspoon Dijon mustard
For the Crispy Rice
- 4 cups cooked jasmine rice, or sushi rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Salmon
- 1 pound salmon fillet, large
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For the Salad Assembly
- 1 cucumber, diced
- 1 cup carrots, shredded
- 1/4 cup cilantro, chopped
- 1 avocado, sliced
- 1 package seaweed snacks, crumbled
- 1 teaspoon sesame seeds, for topping, optional
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the mayonnaise, sriracha, maple syrup, rice vinegar, toasted sesame oil, grated fresh ginger, soy sauce, minced garlic, water, and Dijon mustard. Whisk all ingredients together until the dressing is smooth and well combined. Set aside.
⏱️ 5 min - 3
In a separate bowl, mix the cooked jasmine or sushi rice with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Press the seasoned rice firmly into an even layer in a baking dish (approximately 9x13 inches).
⏱️ 5 min - 4
Bake the rice in the preheated oven for 20 minutes. Carefully flip the rice over (it may break into sections) and continue baking for another 10-15 minutes, or until the rice is golden brown and crispy. Once crispy, remove from oven and break the rice into bite-sized pieces. Set aside.
⏱️ 35 min•🌡️ 400 - 5
While the rice is baking, season the salmon fillet generously with salt, black pepper, garlic powder, onion powder, and paprika. Place the seasoned salmon on a baking sheet.
⏱️ 5 min - 6
Bake the salmon in the preheated oven for 12-15 minutes, or until it is cooked through and flakes easily with a fork. Once cooked, flake the salmon into pieces. Set aside.
⏱️ 15 min•🌡️ 400 - 7
In a large serving bowl, combine the diced cucumber, shredded carrots, chopped cilantro, sliced avocado, crispy rice pieces, and flaked salmon.
⏱️ 5 min - 8
Drizzle the prepared spicy mayo dressing generously over the salad ingredients. Toss gently to combine all ingredients.
⏱️ 3 min - 9
Top the salad with crumbled seaweed snacks and a sprinkle of sesame seeds (if using). Serve and enjoy immediately.
⏱️ 2 min