Crispy Rice and Salmon Salad

Instructions

1. 1

   Preheat the oven to 220°C/425°F with racks in the upper-middle and lower-middle positions. Line a 40 × 30 cm rimmed baking tray and a separate 30 × 20 cm tray with baking parchment rated for this temperature. Put the white rice in a large microwave-safe bowl with the package-directed amount of water. Cover with a vented microwave-safe lid and microwave according to the package directions until tender, then let stand 5 minutes and break apart any clumps while the oven heats.

2. 2

   Toss the rice with 15 ml sesame oil, the chili crisp and soy sauce. Spread it on the larger tray in a thin, even layer, no deeper than 1 cm. Roast on the upper-middle rack for 30–35 minutes, stirring and spreading it out again after 12 and 24 minutes, until thoroughly hot, at least 74°C/165°F, with golden, crisp patches.

3. 3

   While the rice roasts, pat the raw, skinless, boneless salmon dry and cut it into roughly 3 cm pieces. Toss with the salt, black pepper, garlic powder, onion powder and 1 tsp paprika, then arrange on the smaller tray without crowding. Wash your hands and clean the board and knife after handling raw fish. Once the rice has roasted for 20 minutes, place the salmon on the lower-middle rack and roast for 10–12 minutes, extending as needed until the thickest pieces reach 63°C/145°F.

4. 4

   Meanwhile, put the frozen shelled edamame and 30 ml water in a 1-litre microwave-safe nonmetal bowl. Cover with a vented microwave-safe lid and microwave at 900 watts for 4–5 minutes, stirring halfway, until steaming hot throughout. Stand covered for 1 minute, drain and spread on a clean plate to cool while the oven finishes.

5. 5

   Whisk the mayonnaise, sriracha, remaining 10 ml sesame oil, rice vinegar, honey and remaining 0.5 tsp paprika in a small bowl.

6. 6

   During roasting, dice the cucumber and 200 g avocado flesh, and thinly slice the green onion. Place them in a large salad bowl with the cooled edamame.

7. 7

   Remove each tray when its contents are done. Let the rice and salmon stand uncovered for 5 minutes so they are warm rather than piping hot; keep the rice spread out to preserve its crispness.

8. 8

   Toss the vegetables and edamame with the dressing, gently fold in the salmon, then fold in the crisp rice immediately before serving. Sprinkle with the sesame seed and divide into four portions.