Description
A bold, vibrant salad featuring crispy rice, gochujang-glazed salmon, and a creamy sesame dressing, balanced with fresh veggies and herbs.
Ingredients
Scale
- 1 large salmon fillet (about 6 oz), boneless and skinless
- 2 cups cooked white rice, chilled
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 small cucumber, thinly sliced
- 1/2 cup frozen peas, thawed
- 2 scallions, finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon toasted sesame seeds
- Handful fresh cilantro or mint, chopped
Instructions
- Heat a large non-stick skillet over medium-high heat without oil.
- In a bowl, mix gochujang, soy sauce, rice vinegar, sesame oil, and honey. Coat the salmon and let marinate.
- Add oil to the skillet. Press rice into pan and cook for 5–7 minutes until golden and crispy.
- Mix mayonnaise, a splash of vinegar, and sesame oil to make the dressing. Toss peas, cucumber, and scallions in a bowl.
- Cook the salmon in a second skillet for 3–4 minutes per side until caramelized. Flake into chunks.
- Break up the crispy rice and place into bowls. Top with veggie mix, salmon, dressing, sesame seeds, and herbs.
- Serve warm or at room temperature.
Notes
- Use day-old rice for the best crispy texture.
- Adjust gochujang to control spice level.
- Fresh herbs like mint or basil can be swapped for cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 55mg