Hinode Recipe

Crispy Rice Salmon Salad

Name: Crispy Rice Salmon Salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2 servings
Ingredients: 2 cup cooked Hinode Jasmine rice; 2 tsp chili crisp (or sub with coconut aminos); count Olive oil; 2 count English cucumbers (or 3–4 Persian); 2 count avocados; 1 cup edamame; count Sesame seeds; count Thai basil; 2 count salmon filets; count Salt + pepper + garlic powder; 2 tbsp melted butter; 1 tbsp honey; 1 tsp dried thyme; 1 tsp dried oregano; 0.5 tsp chili flakes; 3 tbsp coconut aminos or soy sauce; 3 tbsp rice or white wine vinegar; 0.25 cup sesame oil; 0.25 cup neutral oil (avocado or olive oil; 1 tbsp honey; 1 tsp grated ginger; 2 count garlic cloves

From DineInColors:

I’m officially obsessed with this salad.

It’s crunchy, fresh, and packed with flavor. The crispy jasmine rice from Hinode? Unreal. The dressing? I could drink it. And don’t even get me started on the flaky salmon. Save this for your next dinner, it's a 10/10 😍

20 min prep

60 min cook

80 min total

Rice used

I am using:

Fragrant Jasmine Rice

Delicately aromatic and soft, the heart of Thai cuisine.

Available sizes

2lb. 5lb. 10lb.

Characteristics

Fluffy

Fragrant

Longer Grains

Adjust recipe

Servings

Originally serves 2. Scaled quantities are approximate.

Ingredients to serve:

2 cup cooked Hinode Jasmine rice
2 tsp chili crisp (or sub with coconut aminos)
Olive oil for baking rice
2 English cucumbers (or 3–4 Persian)
2 avocados
1 cup edamame
Sesame seeds
Thai basil
2 salmon filets
Salt + pepper + garlic powder
2 tbsp melted butter
1 tbsp honey
1 tsp dried thyme
1 tsp dried oregano
0.5 tsp chili flakes
3 tbsp coconut aminos or soy sauce
3 tbsp rice or white wine vinegar
0.25 cup sesame oil
0.25 cup neutral oil (avocado or olive oil
1 tbsp honey
1 tsp grated ginger
2 garlic cloves pressed or grated

Method

1 Toss cooked rice with chili crisp, salt, and olive oil. Bake at 400°F for 30–40 min until golden and crispy, flipping halfway.

2 Season salmon with salt, pepper, and the butter/honey/spice mix. Place on a baking tray, cover with parchment and foil, and bake at 400°F for 14 minutes.

3 Whisk all dressing ingredients together.

4 In a large bowl, add chopped cucumber, edamame, avocado, crispy rice, and shredded flaked salmon.

5 Drizzle with dressing, sprinkle sesame seeds and Thai basil, and toss.

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