Crispy Rice Salad with Salmon Recipe (Japanese Flavor Twist)

salmon fillets

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for cooking.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective substitute.

nori

💰Cheaper: seaweed snacks

Seaweed snacks are easier to find and less expensive.

Preheat the oven to 230 C (about 446 F).

In a bowl, mix 150 g of cooked rice with 1 teaspoon of soy sauce, 1 teaspoon of nori powder, and 1 tablespoon of sesame oil until no white rice remains.

Line a baking tray with baking paper and spread the rice in a thin layer.

Place salmon fillets skin-side down on the tray, sprinkle with salt, and drizzle with sesame oil.

Bake the rice and salmon in the oven for 15 minutes.

Prepare the dressing by combining 2 tablespoons of soy sauce, 1 tablespoon of lemon juice, 1 tablespoon of rice vinegar, 1 teaspoon of sesame seeds, 1 teaspoon of sugar, and 1 tablespoon of sesame oil in a bowl and mix well.

Chill the dressing in the fridge.

After 15 minutes, remove the tray from the oven and let it cool for a few minutes until the rice is golden and crispy.

Prepare the vegetables: slice 2 Japanese cucumbers (or 1 English cucumber), cut 1 avocado into rough cubes, and cut up some nori into thin strips.

Remove the skin from the salmon and flake it into pieces, removing any bones.

Add the flaked salmon and crispy salmon skin (if desired) to a bowl with the vegetables and the crispy rice.

Mix everything well and drizzle with the dressing before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens