Plat
Crispy Rice Salmon
35 minPour 4Nutri-Score B€€
B
35 min
35 minCrispy Rice Salmon
recette de
Jenn |Texas |UGC
@asipoftexas
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
salmon (cut into bite-sized pieces)Poissons680 g
olive oil (for the salmon)Épicerie30 ml
all-purpose seasoning (to taste)Épices5 g
paprika (to taste)Épices3 g- onion powder (to taste)Épices3 g
cooked riceCéréales300 g
soy sauce (for the rice)Épicerie15 ml
rice vinegarÉpicerie15 ml- olive oil (for cooking the rice)Épicerie30 ml
plain Greek yogurtProduits laitiers120 g- Kewpie mayonnaiseÉpicerie15 ml
- soy sauce (for the sauce)Épicerie10 ml
- hot sauceÉpicerie15 ml
- onion powder (for the sauce)Épices2 g
green onions (sliced)Fruits et légumes3 morceaux
cucumber (sliced)Fruits et légumes1 morceau- edamame (shelled)Fruits et légumes150 g
avocado (sliced)Fruits et légumes1 morceau
par portion
Nutrition
412kcal
- Glucides
- 20 g
- Protéines
- 40 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Season the salmon
- Cut the salmon into bite-sized pieces.
- Toss with olive oil, all-purpose seasoning, paprika and onion powder.
- Étape 2
Cook the salmon
- Sear the salmon in a hot pan until cooked through and lightly crisp.
- Étape 3
Make the crispy rice
- Mix the cooked rice with soy sauce and rice vinegar.
- Pan-fry the rice in olive oil, pressing it into a flat layer, until golden and crispy.
- Étape 4
Make the creamy sauce
- Whisk the Greek yogurt, Kewpie mayonnaise, soy sauce, hot sauce and onion powder until smooth.
- Étape 5
Assemble and serve
- Top the crispy rice with the salmon.
- Add the green onions, cucumber, edamame and avocado.
- Drizzle with the creamy sauce.