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–+ servings

Crispy Rice Salad with Japanese Twist

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Author Yuto Omura
Servings 2

Ingredients 
 

  • 150 g cooked Japanese short-grain rice
  • 1 tsp Japanese soy sauce (koikuchi shoyu)
  • 1 tsp aonori (dried green seaweed powder)
  • 1 tbsp toasted sesame oil
  • 2 salmon fillets
  • 1 pinch salt
  • 2 Japanese cucumber or half the amount if using English cucumbers
  • 1 avocado
  • 80 g edamame removed from pods
  • 2 perilla leaves (shiso)

Dressing

  • 2 tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 tbsp yuzu juice or lemon/lime juice
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp toasted white sesame seeds
  • 1 tsp ground sesame seeds
  • 1 tbsp sesame oil

Instructions 

  • Start heating your oven to 230 °C (446 °F). Take a heatproof bowl and add 150 g cooked Japanese short-grain rice. Add 1 tsp Japanese soy sauce (koikuchi shoyu), 1 tsp aonori (dried green seaweed powder) and 1 tbsp toasted sesame oil, and mix until well combined.
    Japanese style seasoned rice in a steel mixing bowl
  • Line a baking tray with parchment paper and spread the rice out in a thin even layer, leaving some space for 2 salmon fillets. Sprinkle 1 pinch salt over the salmon and rub the skin with a small amount of sesame oil, then place them skin side down next to the rice. Once hot, place in the upper part of the oven and bake for 15 minutes.
    rice flattened into a single layer on an oven baking tray next to two raw salmon fillets
  • While you wait, cut 2 Japanese cucumber and 1 avocado into cubes. Remove 80 g edamame from their pods and if using, cut 2 perilla leaves (shiso) into thin strips. Place everything in a large salad bowl.
    edamame in a dish removed from pods next to chopped cucumber and avocado on a wooden chopping board
  • Take a jug and add the dressing ingredients (2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp yuzu juice, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp toasted white sesame seeds, 1 tsp ground sesame seeds, 1 tbsp sesame oil). Whisk until combined.
    yuzu flavored dressing for Japanese style crispy rice salad
  • After 15 minutes, remove the tray from the oven and remove the skin from the salmon fillets. Break the salmon flesh into flakes and cut the skin into bitesize pieces.
    flaked salmon and salmon skin in a metal container
  • Add the salmon to the bowl and sprinkle the crispy rice and salmon skin on top.
    Japanese style crispy rice salad in a mottled cream and brown bowl
  • Drizzle with the dressing, mix well before eating and enjoy!
    Japanese style crispy rice salad in a mottled bowl with wooden spoon next to small green jug of yuzu dressing and raw rice in a square wooden box