Viral Crispy Rice Salad With Salmon

A delicious and macro-friendly crispy rice salad with salmon, featuring a sweet chili sauce and fresh salad ingredients.

By @_elliewilsonfitness__

Original recipe source

Viral Crispy Rice Salad With Salmon

Cook time: 40 minutes

Servings: 3

Ingredients

  • 250 g Basmati Rice
  • 0.5 tsp Dark Soy Sauce
  • 1.5 tsp Sesame Oil
  • 1 tsp Light Soy Sauce
  • 1 tsp Crispy Chili Oil
  • 280 g Tasmanian Salmon Fillets
  • 1 tbsp Light Soy Sauce
  • 1 tsp Garlic Powder
  • 0.5 tsp Smoked Paprika
  • 0 Salt
  • 60 g Low Fat Mayo
  • 60 g Greek Yogurt Light
  • 30 g Sweet Chili Sauce
  • 260 g Cucumber
  • 160 g Avocado
  • 0.25 bunch Spring Onion
  • 0.25 bunch Coriander Fresh
  • 100 g Edamame
  • 0 Bagel Seasoning

Instructions

  1. Preheat the oven to 200°C.
  2. Cook 250g of cooked Basmati rice in the oven at 200°C, tossing every 10 minutes for 30-40 minutes until crispy.
  3. In a bowl, mix 1/2 tsp dark soy sauce, 1.5 tsp sesame oil, 1 tsp light soy sauce, and 1 tsp crispy chili oil. Toss the crispy rice in this mixture.
  4. Season 280g of Tasmanian salmon fillets with 1 tbsp light soy sauce, 1 tsp garlic powder, 1/2 tsp smoked paprika, and salt.
  5. Cook the seasoned salmon in an air fryer for 12 minutes, flipping halfway through.
  6. In a bowl, mix 60g low fat mayo, 60g Greek yogurt light, and 30g sweet chili sauce to make the sweet chili sauce.
  7. Prepare the salad by slicing 260g cucumber, 160g avocado, and chopping 1/4 bunch of spring onion and 1/4 bunch of fresh coriander.
  8. Add 100g edamame to the salad.
  9. Sprinkle bagel seasoning over the salad.
  10. Combine the crispy rice, cooked salmon, sweet chili sauce, and salad ingredients. Serve immediately.
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