Crispy Gochujang Rice Salad with Salmon

This vibrant salad combines crisp vegetables, warm crispy rice, and tender salmon with a creamy, mildly spicy dressing. It’s a balanced dish that brings together texture, colour, and bold flavour, making it ideal for lunch or a light dinner. The gochujang adds depth without overpowering the freshness of the greens, while the salmon provides satisfying richness and protein. Served warm or at room temperature, it’s a modern twist on a rice bowl with the lightness of a salad.

Ingredients

• 2 cups cooked red or brown rice, cooled
• 2 salmon fillets, cooked and flaked
• 1 cup baby spinach
• 1 cup shredded lettuce
• 1 cup sliced cucumber
• 1 cup cooked peas
• 2 spring onions, sliced
• 1 tablespoon olive oil

Dressing

• 2 tablespoons tahini
• 1 tablespoon gochujang
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1–2 tablespoons water to loosen

Method

Heat the olive oil in a non-stick pan over medium heat. Add the cooked rice and press it gently into the pan. Cook until the base becomes golden and crisp, then turn and crisp the other side. Remove from the heat and allow to cool slightly.

Whisk the tahini, gochujang, soy sauce, rice vinegar, honey, and water until smooth.

In a large bowl, combine the spinach, lettuce, cucumber, peas, and spring onions. Add the flaked salmon and crispy rice. Pour over the dressing and toss gently until everything is coated.

Serve immediately so the rice retains its crunch.