Crispy Baked Rice Salad with Salmon

Name: Crispy Baked Rice Salad with Salmon
Prep time: 13 min
Cook time: 52 min
Total time: 65 min
Yield: 1 serving
Ingredients: 45 g Jasmine or long-grain rice; 80 ml Water, for the rice; 1 g Salt; 1 tsp Toasted sesame oil, for the rice; 1 tsp Soy sauce, for the rice; 1 tsp Chili crisp; 100 g Salmon fillet, skinless; 1 pinch Black pepper; 80 g Frozen shelled edamame; 150 g Cucumber; Ripe avocado × ⅓; Spring onions × 2; Lime (juice) × ½; 2 tsp Soy sauce, for the salad; 1 tbsp Rice vinegar; 1 tsp Honey; ½ tsp Toasted sesame oil, for the salad; ½ tsp Sesame seeds

65 min · Medium · Serves 1

690 kcal per serving · 37g protein

The crispy rice salad that spread across TikTok and Instagram: rice tossed with sesame oil, soy and chili crisp and baked until it crackles, with a salmon fillet roasting on the same tray. Underneath waits a cool, crunchy salad of cucumber, edamame, avocado and spring onion in a soy, lime and honey dressing. Every forkful is hot and cold, crunchy and soft at once.

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Ingredients

45 g Jasmine or long-grain rice
80 ml Water, for the rice
1 g Salt
1 tsp Toasted sesame oil, for the rice
1 tsp Soy sauce, for the rice
1 tsp Chili crisp
100 g Salmon fillet, skinless
1 pinch Black pepper
80 g Frozen shelled edamame
150 g Cucumber
Ripe avocado × ⅓
Spring onions × 2
Lime (juice) × ½
2 tsp Soy sauce, for the salad
1 tbsp Rice vinegar
1 tsp Honey
½ tsp Toasted sesame oil, for the salad
½ tsp Sesame seeds

Method

Heat the oven and rinse the rice

Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper. Rinse the rice in a sieve under cold running water for 30 seconds, rubbing the grains with your fingers, until the water running off is almost clear.
Cook the rice

Put the rinsed rice, the water and a pinch of the salt in a small pot and bring to a boil over high heat. Cover the pot, turn the heat to the lowest setting and simmer for 12 minutes, until all the water is absorbed and small holes show on the surface of the rice.
Season the rice on the tray

Spread the hot rice in a thin layer over one half of the lined baking tray and leave the rice uncovered for 5 minutes so the steam escapes. Drizzle the rice with the sesame oil and soy sauce for the rice, add the chili crisp, toss with a spoon until every grain is coated and spread the rice back into one thin layer on the same half.
Bake the rice

Bake the rice on the middle shelf for 22 minutes, until the edges turn golden. Take the tray out, stir the rice so the pale grains from the middle move to the edges, and spread the rice out again.
Add the salmon to the tray

Pat the salmon dry with kitchen paper, season the salmon with a pinch of the salt and the black pepper, and lay the salmon on the empty half of the tray. Bake for 12-14 minutes more, until the salmon flakes easily with a fork and the rice is deep golden and crunchy.
Cook the edamame

Drop the frozen edamame into a small pot of boiling water over high heat while the rice bakes, and cook for 3 minutes, until bright green and tender. Drain the edamame and rinse under cold water so the beans stay crisp and cool.
Chop the salad

Slice the cucumber into thin half-moons, cut the avocado into cubes and thinly slice the spring onions. Put the cucumber, avocado, edamame and most of the spring onions in a large bowl.
Whisk the dressing

Squeeze the lime juice into a small bowl and whisk in the soy sauce and sesame oil for the salad, the rice vinegar and the honey until the honey dissolves into a glossy dressing.
Toss and top the salad

Flake the salmon into bite-sized pieces with two forks, pour the dressing over the salad in the bowl and toss. Pile the crispy rice and salmon on top and scatter over the sesame seeds and the remaining spring onions.