Crispy Rice Salad with Salmon Recipe (Japanese Flavor Twist)

Hi everyone, today on Starched I'm going to show you how to make an addictive crispy rice salad with a Japanese twist. Before we start let's preheat the oven. We're setting the heat to 230 celsius which is about 446 fahrenheit. First let's prepare the rice. You will need 150 grams of cooked rice which is about one cup. Add one teaspoon of soy sauce, one teaspoon of aonori powder and one tablespoon of sesame oil. Mix until there's no more white rice left. This flavour combination is inspired by my favourite senbei which is a type of Japanese rice cracker. Of course I use Japanese rice but this is one of the rare cases where I'd say it will probably work fine with other kinds of rice too. Once it's mixed grab your baking tray and line it with baking paper. Spread the rice out in a thin layer. The thinner it is the crispier it will be. For efficiency we're leaving a gap on the side for our salmon fillets. Baking them together will save time and washing up. Place salmon with the skin side facing down then add a sprinkle of salt and a drizzle of sesame oil. Once the oven has finished preheating place the tray in the upper part of the oven and bake for 15 minutes. While we wait let's make a dressing. Take a jug and add two tablespoons of soy sauce, one tablespoon of yuzu juice, one tablespoon of rice vinegar, one teaspoon of sesame seeds, one teaspoon of sugar, one teaspoon of ground sesame seeds and one tablespoon of sesame oil. Whisk until combined. I used bottled yuzu juice because yuzu is not in season at the moment and they don't contain much juice anyway. You could use lemon or lime juice if it's easier for you. Okay that's done so I'll place it in the fridge ready for later. Once 15 minutes have passed remove the tray from the oven and let it cool for a few minutes. The rice should look like this all golden and crispy. While it's cooling let's prepare the vegetables. I'm using two Japanese cucumbers which are quite small. You could use one English cucumber if that's more accessible although you might want to scoop out the seeds so that it doesn't make the salad watery. Next I've got an avocado. I recommend cutting into a similar size to the cucumber. I like a rough cube like shape so that you can enjoy the texture of each individual vegetable. Then I have a few shiso leaves which I'm gonna cut into thin strips. Rolling it makes a little easier to cut. I'm also adding 80 grams or about half a cup of edamame. The salmon should be cooled down a bit now so I'll remove the skin and roughly break the flesh into flakes. If there are any bones you can pull them out now before you add it to the salad. This looks good so I'll add it to the bowl. I'm also a big fan of crispy salmon skin so I'm gonna use scissors to cut this up and add it to the salad. It's optional of course. Finally let's get the rice. Just lift the baking paper and slide it straight into the bowl. Mix it well to break it up and it will look something like this. Seriously good crispy rice salad with a Japanese twist. Drizzle with the dressing and that's it. I honestly want to eat this salad every day. And great news I've launched a free mobile app that makes following along with my recipes even easier. It's the perfect kitchen companion after watching my videos. You can access step-by-step instructions right on your phone while you cook. The download link is in the description below. Anyway thank you so much for watching. If you want to check out the written recipe you can find it on my blog. The link is on the screen and if you're interested in more salad recipes I put the playlist on the screen too. Hope to see you in the next video. Thanks again. Bye.