Crispy Rice Creamy Sesame Salmon Salad
Crispy Rice Creamy Sesame Salmon Salad
Ingredients
For the Salad
- 2 cucumber, large, sliced
- 1/4 red onion, diced
- 250 grams salmon, raw weight
- 125 grams cooked white rice
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 150 grams edamame
- 1 cup shredded red cabbage
- 2 stalks green onion, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
For the Salmon Seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
For the Creamy Sesame Dressing
- 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
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
Instructions
- 1
Preheat your oven to 370°F (185°C).
⏱️ 5 min•🌡️ 370
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 40 min•🌡️ 370
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 16 min•🌡️ 370
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 5 min
- 9
Gently toss all the ingredients together until everything is evenly coated with the dressing.
⏱️ 2 min
- 10
Serve immediately, garnished with sliced green onion and sesame seeds. This salad is best enjoyed right away to ensure the rice remains crispy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Creamy Sesame Salmon Salad
For the Salad
- 2 cucumber, large, sliced
- 1/4 red onion, diced
- 250 grams salmon, raw weight
- 125 grams cooked white rice
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 150 grams edamame
- 1 cup shredded red cabbage
- 2 stalks green onion, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
For the Salmon Seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
For the Creamy Sesame Dressing
- 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
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
Instructions
- 1
Preheat your oven to 370°F (185°C).
⏱️ 5 min•🌡️ 370 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 40 min•🌡️ 370 - 4
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.
⏱️ 3 min - 5
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.
⏱️ 16 min•🌡️ 370 - 6
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.
⏱️ 5 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 5 min - 9
Gently toss all the ingredients together until everything is evenly coated with the dressing.
⏱️ 2 min - 10
Serve immediately, garnished with sliced green onion and sesame seeds. This salad is best enjoyed right away to ensure the rice remains crispy.
⏱️ 1 min