Crispy Rice Sushi Salad with Spicy Mayo and Salmon
Equipment
Ingredients
Spicy Mayo Dressing
mayonnaise
60 ml
mustard
5 ml
maple syrup
15 ml
rice vinegar
15 ml
toasted sesame oil
10 ml
fresh ginger (minced)
5 g
soy sauce
15 ml
garlic (minced)
1 clove
water
15 ml
Salad Components
cooked jasmine rice (cooked)
300 g
soy sauce
10 ml
sesame oil
5 ml
salmon (fillet)
200 g
cucumber (sliced)
100 g
carrots (julienned)
80 g
cilantro (chopped)
15 g
seaweed snacks (crisped)
10 g
avocado (sliced)
1 piece
sesame seeds
5 g
Instructions
Prepare spicy mayo dressing
Combine mayonnaise, mustard, maple syrup, rice vinegar, sesame oil, minced ginger, soy sauce, minced garlic, and water in a bowl.
Prepare rice base
Mix cooked jasmine rice with soy sauce and sesame oil until evenly coated.
Cook salmon
Pan-sear the salmon fillet until crispy on the outside and cooked through.
Prepare vegetables
Slice cucumber, julienne carrots, chop cilantro, and slice avocado.
Assemble the salad
Layer crispy rice at the base, add vegetables, top with flaked salmon, drizzle with spicy mayo dressing, and finish with seaweed snacks, sesame seeds, and avocado.
Original recipe
Storage
Store components separately if making ahead; assemble just before serving
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