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Crispy Rice Salad with Japanese Twist
5 from 4 votes

Crispy Rice Salad with Japanese Twist

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Course: Salad
Cuisine: Fusion, Japanese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the salmon to the bowl and sprinkle the crispy rice and salmon skin on top.
  7. Drizzle with the dressing, mix well before eating and enjoy!