Crispy Rice Salmon Salad

Ingredients

• 16 oz Atlantic salmon (Skin removed; cut into 2-inch cubes)
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 1 tsp Paprika (For seasoning the salmon)
• 3 cup Cold cooked white rice
• 1 tbsp Sesame oil (For the crispy rice)
• 1 tbsp Chili crunch (For the crispy rice)
• 2 tbsp Light soy sauce (For the crispy rice)
• 0.25 cup Light mayonnaise (For the dressing)
• 3 tbsp Sriracha (For the dressing)
• 2 tsp Sesame oil (For the dressing)
• 2 tsp Rice vinegar (For the dressing)
• 1 tsp Honey (For the dressing)
• 0.5 tsp Paprika (For the dressing)
• 2 Cucumbers (Sliced)
• 2 Avocados (Cubed)
• 1 cup Edamame
• 0.25 cup Green onion (Sliced; for topping)
• Sesame seeds (For topping)

Steps

1. 1

   Add the cold cooked white rice to an air fryer. Add the sesame oil, chili crunch, and light soy sauce, then mix until the rice is evenly coated.

2. 2

   Air-fry the coated rice at 385°F for 10–15 minutes, mixing it occasionally during cooking so it crisps evenly.

3. 3

   Cut the salmon into 2-inch cubes and place the pieces in a large bowl.

4. 4

   Season the salmon with the salt, black pepper, garlic powder, onion powder, and paprika listed for the salmon. Toss to coat.

5. 5

   Air-fry the seasoned salmon at 400°F for 6–8 minutes.

6. 6

   Combine the light mayonnaise, sriracha, sesame oil, rice vinegar, honey, and paprika in a bowl to make the dressing.

7. 7

   Add the sliced cucumbers, cubed avocados, edamame, air-fried salmon bites, and dressing to a large bowl.

8. 8

   Toss until the dressing is evenly distributed throughout the salad.

9. 9

   Top the salad with sesame seeds and sliced green onions, then serve.

Notes

The source states 550 calories and 28 g protein per serving. It does not specify whether the rice is cooked in a basket, tray, or liner, nor does it provide a quantity for the sesame seeds.

Nutrition per serving

• main
• salad
• air-fried
• high-protein
• meal prep
• seafood
• spicy
• East Asian-inspired