Spicy salmon crispy rice salad

Method

1. 01
   Step 1Make the spicy mayo

   In a large mixing bowl, whisk together mayonnaise, lime juice, soy sauce, and a portion of the chili oil until smooth and well combined.

   Note

   Adjust the heat level by adding more or less chili oil to your preference

   Soy sauceLimeMayonnaiseChili oil
2. 02
   Step 2Prepare the vegetables

   Slice the cucumber and radish thinly using a mandoline. Slice the white onion into thin rings. Add the edamame, sliced cucumber, radish, and onion to the dressing bowl.

   Note

   For perfectly uniform slices, use a mandoline on the thinnest setting

   CucumberRadishOnionEdamame
3. 03
   Step 3Sear the salmon6 min

   Season the salmon fillet and sear it in a hot pan until cooked through but still tender. Break the cooked salmon into bite-sized flakes.

   Note

   Don't overcook the salmon—it should be just cooked through and still moist

   Salmon
4. 04
   Step 4Crisp the rice10 min

   Spread the cooked white rice on a baking sheet or large pan. Drizzle with chili oil and bake or pan-fry until the rice becomes crispy and golden.

   Note

   The rice should be completely cooled before crisping for the best texture

   White riceChili oil
5. 05
   Step 5Assemble the salad

   Add the mixed greens and flaked salmon to the bowl with the dressed vegetables. Gently toss everything together until well combined.

   Salad mixSalmon
6. 06
   Step 6Serve

   Top the salad with the crispy rice, sesame seeds, and crumbled nori. Serve immediately while the rice is still crispy.

   Note

   Add the crispy rice just before serving to maintain its crunch

   White riceSesame seedsNori