The Viral Crispy Rice Salad ~ Salmon Version
The Viral Crispy Rice Salad ~ Salmon Version
Ingredients
For the Crispy Rice
- 250 grams basmati rice, cooked
- 1/2 teaspoon dark soy sauce
- 1 1/2 teaspoons sesame oil
- 1 teaspoon light soy sauce
- 1 teaspoon crispy chilli oil
For the Salmon
- 280 grams Tasmanian salmon fillets, skin off
- 1 tablespoon light soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- as needed salt
For the Sweet Chilli Sauce
- 60 grams low fat mayo
- 60 grams light Greek yogurt
- 30 grams sweet chilli sauce
For the Salad
- 260 grams cucumber, sliced
- 100 grams edamame
- 1/4 bunch spring onion, chopped
- 1/4 bunch fresh coriander, chopped
- 160 grams avocado, cubed
- as needed bagel seasoning
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 10 min•🌡️ 200
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 40 min•🌡️ 200
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 12 min
- 6
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.
⏱️ 2 min
- 7
In a large mixing bowl, combine the sliced cucumber, edamame, chopped spring onion, chopped fresh coriander, and cubed avocado.
⏱️ 5 min
- 8
Sprinkle bagel seasoning over the salad ingredients in the bowl.
⏱️ 1 min
- 9
Once the crispy rice is ready, add it to the large mixing bowl with the salad ingredients.
⏱️ 1 min
- 10
Pour the prepared sweet chilli sauce over all the ingredients in the bowl.
⏱️ 1 min
- 11
Using tongs, thoroughly mix all the ingredients until they are well combined and coated with the sauce.
⏱️ 2 min
- 12
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Viral Crispy Rice Salad ~ Salmon Version
For the Crispy Rice
- 250 grams basmati rice, cooked
- 1/2 teaspoon dark soy sauce
- 1 1/2 teaspoons sesame oil
- 1 teaspoon light soy sauce
- 1 teaspoon crispy chilli oil
For the Salmon
- 280 grams Tasmanian salmon fillets, skin off
- 1 tablespoon light soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- as needed salt
For the Sweet Chilli Sauce
- 60 grams low fat mayo
- 60 grams light Greek yogurt
- 30 grams sweet chilli sauce
For the Salad
- 260 grams cucumber, sliced
- 100 grams edamame
- 1/4 bunch spring onion, chopped
- 1/4 bunch fresh coriander, chopped
- 160 grams avocado, cubed
- as needed bagel seasoning
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 10 min•🌡️ 200 - 2
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.
⏱️ 3 min - 3
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.
⏱️ 40 min•🌡️ 200 - 4
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.
⏱️ 5 min - 5
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.
⏱️ 12 min - 6
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.
⏱️ 2 min - 7
In a large mixing bowl, combine the sliced cucumber, edamame, chopped spring onion, chopped fresh coriander, and cubed avocado.
⏱️ 5 min - 8
Sprinkle bagel seasoning over the salad ingredients in the bowl.
⏱️ 1 min - 9
Once the crispy rice is ready, add it to the large mixing bowl with the salad ingredients.
⏱️ 1 min - 10
Pour the prepared sweet chilli sauce over all the ingredients in the bowl.
⏱️ 1 min - 11
Using tongs, thoroughly mix all the ingredients until they are well combined and coated with the sauce.
⏱️ 2 min - 12
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.
⏱️ 2 min