Salmon Crispy Rice Bowls
Ingredients
- Leftover rice
- Oil for frying
- 1/2 lb Fresh salmon filet
- 2 tbsp Soy Sauce
- 4 Scallions Use the greens for roasting the salmon, and the white part for the cucumber edamame salad
- Salt
- Pepper
- Olive oil
Cucumber Edamame Salad
- 2 Persian cucumbers
- 2 Radishes
- 4 Scallions (same scallions as above)
- 1/2 cup Cooked shelled edamame
- 1/2 Avocado
- 1 tbsp Sweet chili sauce
- 1 tsp Sesame oil
- 1 tbsp Soy sauce
- 2 tbsp Kewpie mayo
- 1 tsp Sriracha
- Furikake for topping
Instructions
- Preheat oven to 225. Brush salmon in olive oil and soy sauce and season with salt and pepper. Chop the green parts of the scallions and add to the center of a parchment paper lined baking sheet. Lay the salmon filet overtop the bed of scallions and bake for about 40-50 min until salmon is flaky and cooked through.
- While the salmon is cooking, heat oil in a skillet, about 1/2 inch up the side. Form the leftover rice into a flat even later and break into squares. Once oil it hot, add rice and let fry for about 2-3 min. Flip and break the rice up a bit with a spatula. You really want the rice to brown on the outside, but the rice size doesn't need to be perfect, its all going into a bowl anyway. Once browned on the outside, transfer to a paper towel lined plate.
- Chop cucumber, radish and avocado into bite sized pieces. Make the cucumber edamame salad by combining cucumbers, radishes, scallions, avocado and edamame in a bow. In a separate bowl, whisk together sweet chili, sesame oil, soy sauce, kewpie and sriracha. Season to taste- you might want to adjust the sauce depending on your spice levels. Pour overtop the veggies (saving a little to pour over your bowl at the end). Add a sprinkle of furikake overtop.
- Add crispy rice to a bowl, breaking up any larger pieces. Top with flaky salmon and cucumber edamame salad. Drizzle more sweet chili soy dressing and furikake overtop. Enjoy!
Video
Notes
Use the greens for roasting the salmon, and the white part for the cucumber edamame salad