Hauptgericht
Crispy Rice Salmon Salad
35 Min.Für 2Nutri-Score B€€
B
35 Min.
35 Min.Crispy Rice Salmon Salad
was Sie brauchen
Zutaten
cooked rice (cooled)Getreide300 g
salmon fillet (cut into cubes)Fisch250 g
vegetable oil (for frying)Vorräte60 ml
cucumber (diced)Obst & Gemüse1 Stück
avocado (sliced)Obst & Gemüse1 Stück
spring onion (sliced)Obst & Gemüse2 Stücke
carrot (julienned)Obst & Gemüse1 Stück
soy sauceVorräte30 ml- sesame oilVorräte15 ml
- rice vinegarVorräte15 ml
- srirachaVorräte30 ml
- mayonnaiseVorräte60 g
sesame seeds (toasted)Nüsse & Samen10 g
saltGewürze3 g
pro Portion
Nährwerte
710kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 31 g
- Fett
- 44 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Make the crispy rice
- Heat the vegetable oil in a frying pan over medium-high heat.
- Press the cooled rice into a flat layer and fry until golden and crisp, then break into pieces.
- Schritt 2
Cook the salmon
- Season the salmon cubes with salt.
- Sear the salmon in the hot pan until golden outside and just cooked through.
- Schritt 3
Mix the dressing
- Whisk the mayonnaise with the sriracha, soy sauce, sesame oil and rice vinegar.
- Schritt 4
Assemble the salad
- Arrange the cucumber, carrot, avocado and crispy rice in a bowl.
- Top with the salmon, drizzle with the dressing and sprinkle with spring onion and sesame seeds.