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Preheat your oven to 370°F (185°C).

In a medium bowl, combine the cooked white rice, 1 teaspoon chili oil, 1/2 teaspoon sesame oil, and 1 tablespoon soy sauce. Mix thoroughly until the rice is evenly coated.

Spread the seasoned rice in a single layer on a baking sheet. Bake in the preheated oven for 35-40 minutes, stirring occasionally, until the rice is crispy.

While the rice is baking, season the salmon filet with 2 teaspoons salt, 1 teaspoon pepper, and 2 teaspoons garlic powder. Ensure the salmon is fully coated.

Cook the seasoned salmon. You can either air fry it or bake it in the oven at 370°F (185°C) for 13-16 minutes, depending on its thickness, until cooked through and flaky.

Prepare the creamy sesame dressing: In a small bowl, combine 125 grams Greek yogurt, 1 tablespoon low fat mayonnaise, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon vinegar (or rice vinegar), 1 teaspoon minced ginger, 1 teaspoon garlic powder, and salt and pepper to taste. Whisk until smooth and well combined.

Once the salmon and crispy rice are cooked, let the salmon cool slightly and then flake it into bite-sized pieces. Allow the crispy rice to cool slightly as well.

In a large mixing bowl, combine the sliced cucumber, diced red onion, edamame, shredded red cabbage, flaked salmon, and crispy rice. Pour the creamy sesame dressing over the ingredients.

Gently toss all the ingredients together until everything is evenly coated with the dressing.

Serve immediately, garnished with sliced green onion and sesame seeds. This salad is best enjoyed right away to ensure the rice remains crispy.


Preheat your oven to 370°F (185°C).

In a medium bowl, combine the cooked white rice, 1 teaspoon chili oil, 1/2 teaspoon sesame oil, and 1 tablespoon soy sauce. Mix thoroughly until the rice is evenly coated.

Spread the seasoned rice in a single layer on a baking sheet. Bake in the preheated oven for 35-40 minutes, stirring occasionally, until the rice is crispy.

While the rice is baking, season the salmon filet with 2 teaspoons salt, 1 teaspoon pepper, and 2 teaspoons garlic powder. Ensure the salmon is fully coated.

Cook the seasoned salmon. You can either air fry it or bake it in the oven at 370°F (185°C) for 13-16 minutes, depending on its thickness, until cooked through and flaky.

Prepare the creamy sesame dressing: In a small bowl, combine 125 grams Greek yogurt, 1 tablespoon low fat mayonnaise, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon vinegar (or rice vinegar), 1 teaspoon minced ginger, 1 teaspoon garlic powder, and salt and pepper to taste. Whisk until smooth and well combined.

Once the salmon and crispy rice are cooked, let the salmon cool slightly and then flake it into bite-sized pieces. Allow the crispy rice to cool slightly as well.

In a large mixing bowl, combine the sliced cucumber, diced red onion, edamame, shredded red cabbage, flaked salmon, and crispy rice. Pour the creamy sesame dressing over the ingredients.

Gently toss all the ingredients together until everything is evenly coated with the dressing.

Serve immediately, garnished with sliced green onion and sesame seeds. This salad is best enjoyed right away to ensure the rice remains crispy.
