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