Crispy Rice Sushi Salad

Steps

1. 1

   Preheat the oven to 425°F (220 °C) (220°C (425 °F)). Line a large sheet pan with parchment paper or lightly grease it.

2. 2

   Make the dressing first. In a bowl, whisk together the grated ginger, minced garlic, sriracha, maple syrup, neutral oil, rice vinegar, soy sauce, and mayonnaise until smooth and emulsified. Taste and adjust the spice or seasoning as needed.

3. 3

   Spread the cooked, cooled rice over one side of the prepared sheet pan. Toss it with a portion of the oil and soy sauce, coating the grains evenly. Spread the rice into a fairly thin layer so it can crisp rather than steam.

4. 4

   Place the salmon portions on the other side of the sheet pan. Brush the salmon with some of the prepared dressing, reserving the remainder for tossing the salad.

5. 5

   Bake for about 20–25 minutes, stirring or turning the rice once if needed, until the rice is browned and crisp at the edges and the salmon flakes easily in the center. The salmon should reach 145°F (63 °C) (63°C (145 °F)) internally.

   Start 25-minute timer
6. 6

   While the rice and salmon bake, prepare the vegetables. Slice or julienne the carrots, slice or dice the cucumber, dice the avocado, tear the nori into strips, and chop the cilantro.

7. 7

   Let the salmon rest briefly, then flake it into bite-size pieces, removing any skin or bones.

8. 8

   In a large serving bowl, combine the carrots, cucumber, avocado, seaweed, cilantro, crispy rice, and flaked salmon.

9. 9

   Pour the remaining dressing over the salad and toss gently until the ingredients are evenly coated without crushing the avocado or salmon.

10. 10

    Serve immediately while the rice is crisp. Add extra sriracha, soy sauce, or cilantro at the table if desired.