Description
A fresh, vibrant salad combining crunchy oven-baked crispy rice, rich smoked salmon, creamy avocado, crisp vegetables, and a sweet–tangy sesame dressing.
Ingredients
Crispy Rice:
2 cups cooked sushi rice
2 Tbsp soy sauce
1 Tbsp chilli oil
Salad:
1 cup edamame beans
1 cucumber, sliced
1 spring onion, thinly sliced
1 avocado, diced
200g hot smoked salmon
1 tsp sesame seeds
Dressing:
2 Tbsp neutral oil
2 Tbsp toasted sesame oil
3 Tbsp soy sauce
2 Tbsp rice vinegar
3 Tbsp sweet chilli sauce
2 tsp crushed ginger
Instructions
- Preheat oven to 180°C fan bake.
- Spread cooked rice onto a baking tray and toss with soy sauce and chilli oil.
- Bake for 30 minutes, turning halfway, until crisp and golden.
- Microwave edamame in a jug covered with water for 2 minutes, then drain.
- Add edamame, cucumber, spring onion, and avocado to a large bowl.
- Gently flake smoked salmon over the vegetables and add the crispy rice.
- Whisk together all dressing ingredients until smooth.
- Pour dressing over the salad just before serving and toss to combine.
- Transfer to a large platter and sprinkle with sesame seeds.
Notes
Add shredded nori for a sushi-inspired flavor.
Increase heat with extra chilli oil or sriracha.
Add toasted cashews or crispy shallots for extra crunch.
Serve over mixed greens or add mango for sweetness.
Store components separately to keep rice crispy.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 520
- Sugar: 11g
- Sodium: 1450mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 35mg
