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Crispy Rice Salad

Crispy Rice Salad

A vibrant and textured salad featuring oven-baked crispy rice, fresh vegetables, and smoked salmon tossed in a creamy soy-sesame dressing.

4 servings35 minEast Asian

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Ingredients

  • 2 cup Cooked rice (Ideally day-old Jasmine rice)
  • 0.25 cup Soy sauce (For the rice)
  • 2 tbsp Sesame oil (For the rice)
  • 1 tsp Chilli crisp (For the rice)
  • Kale (1 handful, washed and chopped)
  • Red cabbage (1 handful, shredded)
  • 1 Carrot (Grated or julienned)
  • 250 g Cherry Tomatoes (Halved)
  • 0.5 Red onion (Finely diced)
  • Crushed cashews (1 handful)
  • 200 g Edamame (Shelled)
  • 285 g Naturally smoked canned salmon (Flaked)
  • 0.5 Cucumber (Diced)
  • 2 tbsp Mayonnaise (For the sauce)
  • 2 tbsp Greek Yogurt (For the sauce)
  • 0.25 cup Soy Sauce (For the sauce)
  • 1 tbsp Sesame oil (For the sauce)
  • 1 tbsp Honey (For the sauce)
  • 1 tsp Rice wine vinegar (For the sauce)

Steps

  1. 1

    Preheat your oven to 200°C (400°F).

  2. 2

    In a bowl, combine the cooked rice with 1/4 cup soy sauce, 2 tablespoons sesame oil, and 1 teaspoon chilli crisp. Mix until the rice is thoroughly coated.

  3. 3

    Spread the seasoned rice onto a baking sheet and place in the oven. Bake for 15-20 minutes, making sure to mix the rice halfway through to ensure even crisping.

  4. 4

    While the rice is baking, wash and prepare your vegetables: chop the kale, shred the red cabbage, grate the carrot, halve the cherry tomatoes, dice the red onion, and dice the cucumber.

  5. 5

    Prepare the dressing by whisking together 2 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1/4 cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, and 1 teaspoon rice wine vinegar until smooth.

  6. 6

    In a large salad bowl, combine the kale, red cabbage, carrot, cherry tomatoes, red onion, cucumber, edamame, flaked smoked salmon, and crushed cashews.

  7. 7

    Add the crispy rice to the bowl once it has finished baking.

  8. 8

    Pour the prepared sauce over the salad and toss everything together until well combined and coated. Serve immediately to maintain the rice's crunch.

Notes

Using day-old jasmine rice is recommended as it has less moisture and crisps up better in the oven. You can adjust the chilli crisp quantity based on your heat preference.

Nutrition per serving

536Calories
28gProtein
46gCarbs
28gFat
6gFiber
  • salad
  • crispy rice
  • healthy
  • meal prep
  • baked
  • seafood
  • lunch
  • dinner

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