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Crispy Rice Salmon
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Crispy Rice Salmon

35 minServes 4Nutri-Score B€€
from @asipoftexas1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • salmon (cut into bite-sized pieces)Fish680 g
  • olive oil (for the salmon)Pantry30 ml
  • all-purpose seasoning (to taste)Spices5 g
  • paprika (to taste)Spices3 g
  • onion powder (to taste)Spices3 g
  • cooked riceGrains300 g
  • soy sauce (for the rice)Pantry15 ml
  • rice vinegarPantry15 ml
  • olive oil (for cooking the rice)Pantry30 ml
  • plain Greek yogurtDairy120 g
  • Kewpie mayonnaisePantry15 ml
  • soy sauce (for the sauce)Pantry10 ml
  • hot saucePantry15 ml
  • onion powder (for the sauce)Spices2 g
  • green onions (sliced)Produce3 pieces
  • cucumber (sliced)Produce1 piece
  • edamame (shelled)Produce150 g
  • avocado (sliced)Produce1 piece

per serving

Nutrition

412kcal

Carbs
20 g
Proteins
40 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  1. Season the salmon

    • Cut the salmon into bite-sized pieces.
    • Toss with olive oil, all-purpose seasoning, paprika and onion powder.
    Step 1

  2. Cook the salmon

    • Sear the salmon in a hot pan until cooked through and lightly crisp.
    Step 2

  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.
    Step 3

  4. Make the creamy sauce

    • Whisk the Greek yogurt, Kewpie mayonnaise, soy sauce, hot sauce and onion powder until smooth.
    Step 4

  5. Assemble and serve

    • Top the crispy rice with the salmon.
    • Add the green onions, cucumber, edamame and avocado.
    • Drizzle with the creamy sauce.
    Step 5
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