Crispy Rice Salad with Salmon Recipe (Japanese Flavor Twist)

By Sudachi · 40 min

Ingredients

Instructions

1. Preheat the oven to 230°C. In a heatproof bowl, mix 150 g cooked short-grain rice with 1 tsp soy sauce, 1 tsp aonori and 1 tbsp toasted sesame oil until well combined.
2. Line a baking tray with parchment and spread the rice in a thin, even layer, leaving room for 2 salmon fillets (100 g each). Sprinkle 1 pinch of salt over the salmon, rub the skin with a little sesame oil, and place skin side down beside the rice. Bake on the upper shelf for 15 minutes.
3. While it bakes, cut 2 Japanese cucumbers and 1 avocado into cubes. Remove 80 g edamame from the pods and, if using, cut 2 perilla leaves into thin strips. Put everything in a large salad bowl.
4. Whisk the dressing in a jug: 2 tbsp soy sauce, 1 tbsp yuzu juice, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp toasted sesame seeds, 1 tsp ground sesame seeds and 1 tbsp sesame oil.
5. After 15 minutes, remove the tray from the oven. Peel the skin off the salmon, flake the flesh and cut the skin into bite-sized pieces.
6. Add the salmon to the bowl, top with the crispy rice and salmon skin, drizzle with the dressing, and toss well before eating.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

RiceCucumberAvocadoSalmonEdamame beanYuzu