Ingredients
For the Rice:
- 1 ½ cups cooked and cooled long grain rice (Jasmine preferred, refrigerated overnight)
- 1 ½ tablespoons toasted sesame oil
- 1 ½ teaspoons low-sodium soy sauce
- 1 tablespoon garlic chili paste (Sambal Oelek or chili crisp)
For the Salmon:
- 1 (8-ounce) salmon fillet
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon honey or pure maple syrup
- Pinch kosher salt
For the Salad:
- 1 English cucumber
- 1 cup frozen shelled edamame, thawed
- 1 avocado, diced
- 3 green onions, thinly sliced (about ½ bunch or ⅓ cup)
- ⅓ cup fresh cilantro leaves, chopped
- ¼ cup toasted cashews, roughly chopped
For the Dressing:
- ¼ cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 2 tablespoons creamy peanut butter (or almond butter or tahini)
- ½ teaspoon ground ginger
Instructions
- Prepare the Rice: Place the cooked and cooled rice in a bowl. If the rice is compacted, use a fork to break it up. Add toasted sesame oil, soy sauce, and garlic chili paste. Stir well until all rice is evenly coated.
- Crisp the Rice in the Air Fryer: Line an air fryer basket with parchment paper. Add the rice and press firmly into a single layer using a spoon. Air fry at 400°F for 10 minutes. Remove basket, stir rice, then press again into a single layer. Continue air frying for 15 to 20 more minutes, stirring at the 20-minute mark, until rice is darkened and crispy. Remove and let cool on a plate.
- Or Crisp the Rice in the Oven: Preheat oven to 400°F and line a baking sheet with parchment paper. Spread rice evenly on the paper and press into a sheet with the back of a spoon. Bake for 30 to 40 minutes, tossing once and pressing back into a sheet halfway through, until rice is golden and crispy.
- Prepare the Vegetables: While rice cooks, halve cucumber lengthwise and scrape out seeds. Cut each half into 4 batons, then slice crosswise into ½-inch pieces. Combine cucumber, thawed edamame, diced avocado, sliced green onions, chopped cilantro, and toasted cashews in a large bowl.
- Cook the Salmon: Pat salmon dry. Brush with soy sauce and honey, then sprinkle with kosher salt. For oven baking, place on parchment-lined sheet and bake at 400°F alongside rice for 12 to 18 minutes. For air frying, place salmon on fresh parchment or foil inside air fryer basket and cook at 400°F for 10 to 15 minutes, checking for doneness with an instant-read thermometer (remove at 140°F and let rest; fully done at 145°F). Transfer salmon to plate and allow to cool.
- Make the Dressing: In a mason jar, combine rice vinegar, honey, soy sauce, peanut butter, and ground ginger. Secure lid and shake vigorously until smooth and fully combined.
- Assemble the Salad: Use two forks to flake salmon into bite-sized pieces and add to the salad bowl. Break crispy rice into pea-sized pieces by hand and add to bowl. Pour dressing over everything and toss gently to combine. Adjust seasoning with salt if needed before serving.
Notes
- For best crispy rice texture, refrigerate cooked rice overnight before using.
- Use parchment paper in air fryer to prevent sticking and make cleanup easier.
- Check salmon frequently near end of cooking to prevent overcooking.
- Substitute peanut butter with almond butter or tahini for different flavor profiles or allergies.
- This recipe works well with either oven or air fryer—choose based on your equipment and preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: Asian Fusion
