By Yuto Omura
Crispy Rice Salad with Salmon Recipe (Japanese Flavor Twist)
9 steps
Prep:15minCook:10min
This is my Japanese take on the viral crispy rice salad. The crispy rice flavor is inspired by my favorite senbei (rice crackers) and sprinkled over fresh vegetables and tender salmon drizzled with a tangy yuzu dressing. It's seriously addictive!
Updated at: Fri, 27 Sep 2024 23:47:50 GMT
Nutrition balance score
Great
Glycemic Index
62
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories536.2 kcal (27%)
Total Fat31.3 g (45%)
Carbs32.9 g (13%)
Sugars3.4 g (4%)
Protein33 g (66%)
Sodium338 mg (17%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat oven to 230°C (446°F).
Step 2
Mix cooked rice with soy sauce, dried green laver powder, and toasted sesame oil in a heatproof bowl.
Step 3
Spread rice on a parchment-lined baking tray. Place salted, oil-rubbed salmon fillets skin-side down next to the rice.
Step 4
Bake in the upper part of the oven for 15 minutes.
Step 5
Meanwhile, cube cucumbers and avocado. Remove edamame from pods. If using, slice perilla leaves thinly. Combine in a large salad bowl.
Step 6
Whisk dressing ingredients in a jug.
Step 7
After baking, remove salmon skin and flake the flesh. Cut skin into small pieces.
Step 8
Add salmon to the salad bowl. Top with crispy rice and salmon skin pieces.
Step 9
Drizzle with dressing, mix well, and serve.
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