Main
Crispy Rice Salmon Salad
35 minServes 2Nutri-Score B€€
B
35 min
35 minCrispy Rice Salmon Salad
what you need
Ingredients
cooked rice (cooled)Grains300 g
salmon fillet (cut into cubes)Fish250 g
vegetable oil (for frying)Pantry60 ml
cucumber (diced)Produce1 piece
avocado (sliced)Produce1 piece
spring onion (sliced)Produce2 pieces
carrot (julienned)Produce1 piece
soy saucePantry30 ml- sesame oilPantry15 ml
- rice vinegarPantry15 ml
- srirachaPantry30 ml
- mayonnaisePantry60 g
sesame seeds (toasted)Nuts & seeds10 g
saltSpices3 g
per serving
Nutrition
710kcal
- Carbs
- 48 g
- Proteins
- 31 g
- Fat
- 44 g
what you’ll use
Tools
Frying pan
Mixing bowl
Stovetop
step by step
Method
- Step 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.
- Step 2
Cook the salmon
- Season the salmon cubes with salt.
- Sear the salmon in the hot pan until golden outside and just cooked through.
- Step 3
Mix the dressing
- Whisk the mayonnaise with the sriracha, soy sauce, sesame oil and rice vinegar.
- Step 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.