Dressing:
¼ cup soy or reduced sodium soy sauce
1/3 cup sesame oil
¼ cup sugar
¼ cup dashi* (Japanese soup stock)
½ teaspoon chili oil
Salad:
4 cups cooked wild rice, or a combination of wild rice and other long-grain rice
1 pound cooked skinless sockeye salmon, broken into bite-sized pieces
1 sweet red or yellow pepper, seeded and diced (¼ inch)
3 green onions, thinly sliced
1 cup diced (½ inch) mango or papaya
½ cup fresh parsley, chopped
3 tablespoons plain or toasted sesame seeds
Fresh cilantro for garnish (optional)
Whisk the dressing ingredients in a small bowl. Spoon the rice into a large bowl and pour the dressing over it; mix well. Add the salmon, pepper, green onions, mango, parsley, and sesame seeds; mix carefully. Let rest 15 minutes at room temperature if time allows. Garnish with additional sesame seeds if desired and serve.
6 main dish servings
*Dashi is found in Asian and other well-stocked supermarkets. Prepare it according to package directions.