Crispy Rice Salad with Japanese Twist
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5
4 reviews
Excellent
Crispy Rice Salad with Japanese Twist
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 150 g Japanese short-grain rice cooked
- 1 tsp soy sauce
- 1 tsp dried green laver powder aonori
- 1 tbsp sesame oil toasted
- 2 salmon if large, half the amount, small fillets
- 1 pinch salt
- 2 cucumber half the amount if using English cucumbers, Japanese or Persian varieties
- 1 avocado
- 80 g edamame pods removed
- 2 perilla leaves shiso
Dressing
- 2 tbsp soy sauce
- 1 tbsp yuzu juice or lemon/lime
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame seeds
- 1 tsp sesame seeds ground
- 1 tbsp sesame oil
Instructions
- Start heating your oven to 230 °C (446 °F). Take a heatproof bowl and add 150 g cooked Japanese short-grain rice. Add 1 tsp soy sauce, 1 tsp dried green laver powder (aonori) and 1 tbsp toasted sesame oil, and mix until well combined.
- Line a baking tray with parchment paper and spread the rice out in a thin even layer, leaving some space for 2 small salmon fillets. Sprinkle 1 pinch salt over the salmon and rub the skin with a small amount of sesame oil, then place them skin side down next to the rice. Once hot, place in the upper part of the oven and bake for 15 minutes.
- While you wait, cut 2 Japanese or Persian cucumbers and 1 avocado into cubes. Remove 80 g edamame from their pods and if using, cut 2 perilla (shiso) leaves into thin strips. Place everything in a large salad bowl.
- Take a jug and add the dressing ingredients (2 tbsp soy sauce, 1 tbsp yuzu juice, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame seeds, 1 tsp ground sesame seeds, 1 tbsp sesame oil). Whisk until combined.
- After 15 minutes, remove the tray from the oven and remove the skin from the salmon fillets. Break the salmon flesh into flakes and cut the skin into bitesize pieces.
- Add the salmon to the bowl and sprinkle the crispy rice and salmon skin on top.
- Drizzle with the dressing, mix well before eating and enjoy!
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User Reviews
Overall Rating
5
4 reviews
Excellent
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