Crispy Rice Salad with Salmon Recipe (Japanese Flavor Twist)

Ingredients

• 150 g Cooked Japanese Short-Grain Rice (cooked and cooled)
• 1 tsp Soy Sauce (for seasoning the rice)
• 2 tbsp Soy Sauce (for the dressing)
• 1 tsp Nori Powder (crushed nori sheets)
• 2 tbsp Sesame Oil (divided between rice and dressing)
• 200 g Salmon Fillet, Skin-On (2 fillets, skin side down for crisping)
• 1/4 tsp Salt (sprinkle on salmon)
• 1 tbsp Yuzu Juice (can substitute lemon or lime juice)
• 1 tbsp Rice Vinegar (mild acidity)
• 1 tsp Granulated Sugar
• 1 tsp Sesame Seeds (whole, toasted optional)
• 1 tsp Ground Sesame Seeds (toasted)
• 2 pieces Japanese Cucumber (small, thinly sliced)
• 1 piece Avocado (diced into rough cubes)
• 5 leaves Shiso Leaves (thinly sliced)
• 80 g Shelled Edamame (cooked and cooled)
• 20 g Crispy Salmon Skin (optional, cut into strips)

Instructions

1. Preheat Oven

   Set the oven to 230°C (446°F) and let it preheat.

   Time: PT10M

   Temperature: 230°C

2. Season the Cooked Rice

   In a mixing bowl combine the cooked rice, 1 tsp soy sauce, 1 tsp nori powder, and 1 tbsp sesame oil. Toss until the rice is evenly coated and no white rice is visible.

   Time: PT3M

3. Prepare Baking Sheet and Salmon

   Line a baking tray with parchment paper. Spread the seasoned rice in a thin, even layer across the tray. Place the salmon fillets on one side of the tray, skin side down. Sprinkle each fillet with a pinch of salt and drizzle a little sesame oil over the skin.

   Time: PT5M

4. Bake the Rice and Salmon

   Place the tray in the preheated oven and bake for 15 minutes until the rice turns golden and crispy and the salmon is cooked through.

   Time: PT15M

   Temperature: 230°C

5. Make the Yuzu‑Sesame Dressing

   While the rice bakes, whisk together 2 tbsp soy sauce, 1 tbsp yuzu juice (or lemon/lime), 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp whole sesame seeds, 1 tsp ground sesame seeds, and 1 tbsp sesame oil in a small bowl.

   Time: PT5M

6. Cool the Crispy Rice

   When the timer goes off, remove the tray from the oven and let the rice cool on the sheet for about 5 minutes. It will continue to crisp as it cools.

   Time: PT5M

7. Prepare the Vegetables and Extras

   Slice the Japanese cucumbers thinly, dice the avocado into rough cubes, thinly slice the shiso leaves, and thaw the edamame if frozen. If using, cut the crispy salmon skin into bite‑size strips with kitchen scissors.

   Time: PT10M

8. Assemble the Salad

   Transfer the cooled crispy rice into a serving bowl, breaking it up with your hands or a fork. Add the sliced cucumber, avocado cubes, shiso strips, edamame, and the cooked salmon (flaked). Toss in the optional salmon skin. Drizzle the prepared dressing over the top and gently mix until everything is evenly coated.

   Time: PT3M

Nutrition Facts

Calories

500

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

8 g

Ingredient Substitutions

• Instead of Cooked Japanese Short-Grain Rice: other short-grain rice, sushi rice
• Instead of Soy Sauce: tamari, liquid aminos
• Instead of Soy Sauce: tamari, liquid aminos
• Instead of Nori Powder: seaweed flakes
• Instead of Sesame Oil: toasted sesame oil
• Instead of Salmon Fillet, Skin-On: trout, arctic char
• Instead of Salt: sea salt
• Instead of Yuzu Juice: lemon juice, lime juice
• Instead of Rice Vinegar: apple cider vinegar
• Instead of Granulated Sugar: honey, maple syrup (use less)
• Instead of Sesame Seeds: black sesame seeds
• Instead of Ground Sesame Seeds: sesame paste (tahini)
• Instead of Japanese Cucumber: English cucumber
• Instead of Avocado: ripe mango
• Instead of Shiso Leaves: basil, mint
• Instead of Shelled Edamame: green peas
• Instead of Crispy Salmon Skin: crunchy fried onions

Equipment Needed

• Oven
• Baking Tray
• Parchment Paper
• Mixing Bowl
• Spatula
• Knife
• Cutting Board
• Measuring Spoons
• Small Bowl
• Serving Bowl

Critical Steps — Do Not Skip

• Season the rice evenly with soy sauce, nori powder, and sesame oil.
• Spread the rice thinly on parchment and bake at high heat.
• Bake until the rice is golden and crisp.
• Combine the salad ingredients with the yuzu‑sesame dressing just before serving.

Chef Tips from the Video

• Use authentic Japanese short‑grain rice for the best sticky texture that crisps up beautifully.
• Toast the sesame seeds briefly in a dry pan to enhance their nutty flavor before adding to the dressing.
• If yuzu juice is unavailable, a mix of ½ tbsp lemon juice and a pinch of yuzu zest mimics the citrus aroma.
• Crisp the salmon skin separately in a hot, dry skillet for extra crunch if you prefer it extra crunchy.

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container for up to 2 days; keep the dressing separate and add before serving.

Freezer: Not recommended – the rice loses its crisp texture after freezing.

Room temperature: Can sit at room temperature for up to 1 hour; after that the rice may become soggy.

Make-Ahead Tips

• Season and bake the rice a few hours ahead; store in a sealed container and reheat briefly in a hot oven to restore crispness.
• Prepare the yuzu‑sesame dressing and keep it refrigerated; give it a quick whisk before using.
• Cook and cool the edamame in advance; it can be frozen and thawed as needed.

Frequently Asked Questions