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Preheat your oven to 200°C (390°F).

In a medium bowl, combine the cooked basmati rice with 1/2 teaspoon dark soy sauce, 1 1/2 teaspoons sesame oil, 1 teaspoon light soy sauce, and 1 teaspoon crispy chilli oil. Mix well to ensure the rice is evenly coated.

Spread the seasoned rice in a single layer on a baking tray. Place in the preheated oven and cook for 30-40 minutes, tossing the rice every 10 minutes, until it becomes crispy.

While the rice is cooking, prepare the salmon. Season the salmon fillets with 1 tablespoon light soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and salt to taste.

Cook the seasoned salmon in an air fryer at the recommended temperature for 12 minutes, flipping the fillets halfway through, until cooked through and flaky.

In a small bowl, combine 60 grams low fat mayo, 60 grams light Greek yogurt, and 30 grams sweet chilli sauce. Mix until the sauce is smooth and well combined.

In a large mixing bowl, combine the sliced cucumber, edamame, chopped spring onion, chopped fresh coriander, and cubed avocado.

Sprinkle bagel seasoning over the salad ingredients in the bowl.

Once the crispy rice is ready, add it to the large mixing bowl with the salad ingredients.

Pour the prepared sweet chilli sauce over all the ingredients in the bowl.

Using tongs, thoroughly mix all the ingredients until they are well combined and coated with the sauce.

Portion the crispy rice salad into individual serving bowls. Top each serving with pieces of the cooked salmon. Optionally, drizzle additional sweet chilli sauce over the salmon.


Preheat your oven to 200°C (390°F).

In a medium bowl, combine the cooked basmati rice with 1/2 teaspoon dark soy sauce, 1 1/2 teaspoons sesame oil, 1 teaspoon light soy sauce, and 1 teaspoon crispy chilli oil. Mix well to ensure the rice is evenly coated.

Spread the seasoned rice in a single layer on a baking tray. Place in the preheated oven and cook for 30-40 minutes, tossing the rice every 10 minutes, until it becomes crispy.

While the rice is cooking, prepare the salmon. Season the salmon fillets with 1 tablespoon light soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and salt to taste.

Cook the seasoned salmon in an air fryer at the recommended temperature for 12 minutes, flipping the fillets halfway through, until cooked through and flaky.

In a small bowl, combine 60 grams low fat mayo, 60 grams light Greek yogurt, and 30 grams sweet chilli sauce. Mix until the sauce is smooth and well combined.

In a large mixing bowl, combine the sliced cucumber, edamame, chopped spring onion, chopped fresh coriander, and cubed avocado.

Sprinkle bagel seasoning over the salad ingredients in the bowl.

Once the crispy rice is ready, add it to the large mixing bowl with the salad ingredients.

Pour the prepared sweet chilli sauce over all the ingredients in the bowl.

Using tongs, thoroughly mix all the ingredients until they are well combined and coated with the sauce.

Portion the crispy rice salad into individual serving bowls. Top each serving with pieces of the cooked salmon. Optionally, drizzle additional sweet chilli sauce over the salmon.
