Can I prepare Crispy Rice Salad using Gochujang Salmon & Sesame dressing ahead of time?

Yes! Bake it and store it in a container that is sealed for up to two days. Reheat the cake by baking it in an oven, to bring back the crunch.

What's gochujang? And where can you find it?

The fermented Korean chili paste that is mildly sweet and bursting with umami. This is by far the most commonly used ingredient found in Asian supermarkets, and is usually found in international aisles of supermarkets that have huge stores.

Can I substitute a different protein in place of salmon?

Definitely! Tofu, cooked chicken or shrimp and soft-boiled eggs are great together with the dressing made of sesame, as along with this Crispy Rice Salad with Gochujang Salmon & Sesame Dressing.

Where do I store the leftovers?

Separately store the parts to ensure the most effective outcomes. This is particularly true for rice that's crunchy. It is important to mix the rice only at the time you eat to maintain the texture.

Crispy Rice Salad with Gochujang Salmon & Sesame Dressing

Name: Crispy Rice Salad with Gochujang Salmon & Sesame Dressing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean Fusion
Ingredients: 2 cups cooked jasmine or sushi rice (preferably day-old); 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon chili crisp or chili oil; 2 salmon fillets (6 oz each); 1 tablespoon gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 tablespoon honey; 1 teaspoon sesame oil; Salt and pepper, to taste; 1 cup edamame, shelled; 1 cucumber, thinly sliced; 1 avocado, diced; 2 green onions, thinly sliced; Fresh cilantro or mint leaves (optional); Sesame seeds, for garnish; 2 tablespoons Japanese mayonnaise; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon grated fresh ginger; 1 clove garlic, minced

Description

A vibrant salad featuring crispy baked rice, spicy-sweet gochujang salmon, and a creamy sesame dressing. Full of bold textures and umami flavor.

Ingredients

For the crispy rice:

2 cups cooked jasmine or sushi rice (preferably day-old)

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon chili crisp or chili oil

For the gochujang salmon:

2 salmon fillets (6 oz each)

1 tablespoon gochujang

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon sesame oil

Salt and pepper, to taste

For the salad:

1 cup edamame, shelled

1 cucumber, thinly sliced

1 avocado, diced

2 green onions, thinly sliced

Fresh cilantro or mint leaves (optional)

Sesame seeds, for garnish

For the sesame dressing:

2 tablespoons Japanese mayonnaise

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon grated fresh ginger

1 clove garlic, minced

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Instructions

Preheat oven to 400°F (200°C).

Mix cooked rice with soy sauce, sesame oil, and chili crisp.

Spread on parchment-lined baking sheet and bake 30–40 min, stirring halfway, until golden and crispy.

Mix gochujang, soy sauce, honey, and sesame oil in a bowl.

Place salmon on lined sheet, brush with sauce, season, and bake 12–15 min.

Whisk all dressing ingredients until smooth.

In a large bowl, combine edamame, cucumber, avocado, and green onions.

Flake in cooked salmon.

Add crispy rice and toss gently.

Drizzle dressing and toss to coat. Garnish with sesame seeds and herbs.

Notes

Use cold, day-old rice for optimal crisp.

Store components separately if making ahead.

Swap salmon with tofu or chicken as needed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Oven-Baked
Cuisine: American