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Smoked Salmon and Crispy Rice Salad

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A refreshing and elegant salad featuring smoky salmon, golden crispy rice, and fresh vegetables tossed in a citrus-soy dressing. Perfect for a light lunch, dinner party, or creative way to use leftover rice.

Ingredients

Scale
  • 3 cups cooked day-old rice
  • 3 tablespoons olive oil
  • 8 ounces smoked salmon, thinly sliced
  • 4 cups mixed greens
  • 1 cucumber, thinly sliced
  • 1 large carrot, julienned
  • 1 avocado, diced
  • 4 radishes, thinly sliced
  • 1/4 small red onion, finely sliced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon sesame seeds
  • 3 tablespoons lemon juice
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon honey
  • 1 teaspoon sesame oil

Instructions

  1. Heat a nonstick skillet over medium-high heat with olive oil.
  2. Spread day-old rice in a thin layer, press lightly, and cook undisturbed until golden and crispy on the bottom, about 5–7 minutes. Flip and crisp the other side. Repeat in batches.
  3. In a large bowl, toss mixed greens, cucumber, carrot, radishes, and red onion.
  4. Arrange crispy rice over greens. Add avocado and smoked salmon slices on top.
  5. Whisk lemon juice, soy sauce, honey, and sesame oil together for the dressing.
  6. Drizzle dressing over salad and sprinkle with dill and sesame seeds.
  7. Serve immediately while rice is still crispy.

Notes

  • Day-old rice works best for crisping—fresh rice is too moist.
  • Fry rice in small batches to ensure even crunch.
  • Chill salmon until serving for best texture.
  • Assemble just before serving to preserve crispiness.

Nutrition

Find it online: https://tastyze.com/smoked-salmon-and-crispy-rice-salad/