Salmon Crispy Rice Salad
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Salmon Crispy Rice Salad

👤 4 servings easy 🌍 Asian facebook.com ↗

A restaurant-inspired salmon crispy rice salad featuring flaked miso-glazed salmon atop a bed of crispy seasoned rice, fresh vegetables, and a creamy tahini-miso dressing. This vibrant dish combines crispy textures with fresh, bold Asian flavors for a satisfying and elegant meal.

SaladHealthy

Ingredients

  • 1 salmon fillet
  • 1 miso'easy sachet
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 250 g microwave sushi rice
  • 2 tbsp itsu teriyaki sauce
  • 1 tbsp itsu crispy chilli oil
  • 1 tbsp soy sauce
  • 1 small cucumber
  • 1 red bell pepper
  • 100 g edamame beans
  • 2 stalks spring onion
  • 1 baby leek
  • 0.5 thumb minced ginger
  • coriander
  • 2 tbsp tahini
  • 2 tbsp kewpie mayo
  • 1 tbsp soy sauce
  • 1 miso'easy sachet
  • 2 tbsp toasted sesame seeds
  • 1 tbsp honey or maple syrup
  • water

Instructions

  1. Coat the salmon in miso, sugar, and a touch of sesame oil.
  2. Grill in the oven for 10 minutes at 200°C.
  3. Let the salmon rest and gently flake it apart.
  4. Mix the microwave rice with chilli oil and seasoning.
  5. Spread the rice onto a lined tray and bake on the grill setting for 15-20 minutes or until crispy.
  6. Mix the rice halfway through cooking.
  7. Prepare the dressing by mixing tahini, kewpie mayo, soy sauce, miso'easy, toasted sesame seeds, and honey/maple syrup. Thin with water to desired consistency.
  8. Chop the vegetables into small bite-sized pieces and assemble as your base.
  9. Add the flaked salmon and crispy rice to the vegetable base.
  10. Drizzle the dressing over the salad, mix, and enjoy.

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