Description
A refreshing and unique Crispy Rice Salad with a Japanese twist, combining golden crispy rice chunks, fresh vegetables, and tender salmon, all dressed in a tangy yuzu-soy dressing. Perfect for a light lunch or dinner, this salad offers a delightful contrast of textures and flavors.
Ingredients
Scale
For the Crispy Rice
- 2 cups cooked Japanese rice (cooled)
- 1 tbsp sesame oil
- 1 tbsp neutral oil (such as vegetable or canola oil)
For the Salad
- 200 g cooked salmon, flaked
- 1 cucumber, sliced
- 1 carrot, julienned
- 2 cups mixed greens or shredded cabbage
- 2 tbsp chopped scallions
- 1 tbsp sesame seeds
For the Dressing
- 3 tbsp yuzu juice or lemon juice
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp honey or sugar
- 1 tsp grated ginger
- 1 tbsp neutral oil
Optional Add-ons
- Sliced avocado or edamame
- Shredded nori or furikake
- Chili crisp for a spicy pop
- Substitute salmon with tofu for a vegetarian version
Instructions
- Crisp the Rice: Heat the sesame oil and neutral oil in a non-stick pan over medium heat. Spread the cooled Japanese rice flat in the pan and press down gently with a spatula. Cook until the bottom side turns golden and crispy, about 4-5 minutes. Carefully flip to crisp the other side for another 4-5 minutes. Remove from heat and allow the crispy rice to cool slightly, then break it into bite-sized chunks.
- Make Dressing: In a small bowl, whisk together yuzu juice (or lemon juice), soy sauce, mirin, honey (or sugar), grated ginger, and neutral oil until the dressing is fully emulsified and well combined.
- Assemble Salad: In a large serving bowl or individual plates, layer the mixed greens or shredded cabbage first, then arrange the sliced cucumber, julienned carrot, and flaked cooked salmon on top. Add the crispy rice chunks over the salad.
- Drizzle & Serve: Pour the prepared dressing over the salad evenly. Garnish with chopped scallions, sesame seeds, and any optional toppings like sliced avocado, edamame, shredded nori, or furikake. Add chili crisp if desired for some heat. Serve immediately to enjoy the contrasting textures.
Notes
- Use day-old Japanese rice for best results to achieve crispiness without sogginess.
- For a vegetarian option, substitute cooked salmon with firm tofu or grilled tempeh.
- Add avocado or edamame for extra creaminess and protein.
- Adjust the sweetness in the dressing by varying the amount of honey or sugar to your taste.
- Use neutral oil with a high smoke point for crisping rice to avoid burning.
- The salad is best served fresh to maintain the crispiness of the rice.
