Ingredients
Scale
Crispy Rice
- 1 cup cooked rice
- 1 tbsp yumyum
- 1 tbsp kombu
Sauce
- ¼ cup yoghurt
- 1 tbsp kewpie mayonnaise
- 1 tbsp sweet chilli sauce
Salad
- 1 cucumber, thinly sliced
- 1 can corn
- ½ cup kale
- ½ avocado
Salmon
- 1 lb salmon, diced into cubes and coated in cornstarch
- 1 tsp salt
- 1 tbsp paprika
To Finish
- Chilli oil
Instructions
- Heat a wok over low heat and add oil. Add the cooked rice and cook slowly, stirring occasionally. Add yumyum and kombu, mix well, and continue cooking until the rice becomes crispy. Remove from the wok and set aside.
- In a bowl, mix the yoghurt, kewpie mayonnaise, and sweet chilli sauce until combined. Set aside.
- In a large bowl, add the cucumber, corn, kale, avocado, and crispy rice. Drizzle over the prepared sauce and mix to combine.
- Heat oil in a wok over medium heat. Add the cornstarch-coated salmon and cook until crisp on all sides. Season with salt and paprika, turning the salmon to coat evenly.
- Arrange the salad on a plate. Top with the crispy salmon and finish with chilli oil. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Easy
- Cuisine: Japanese
Nutrition
- Serving Size:
- Calories: 489
- Sugar: 8.9 g
- Sodium: 1145.2 mg
- Fat: 28.4 g
- Carbohydrates: 21.5 g
- Fiber: 5.3 g
- Protein: 41.9 g
- Cholesterol: 87.1 mg