Sort ingredients
loukebosma
QR Code
Listen
Pdf
Preheat oven to 220°C and line a small baking sheet with parchment paper.
Toss together ½ cup cooled rice, 1 teaspoon sesame seeds, 1 teaspoon soy sauce and 1 teaspoon chili oil. Spread out on half of the baking sheet in one layer.
Season your salmon filet with the remaining one teaspoon soy sauce and chili oil (feel free to add more spices or a sauce you love too!). Add salmon to other half of baking sheet.
Roast salmon and rice for 12-15 minutes, until salmon is done to your liking and rice is slightly browned and crispy.
While salmon and rice are roasting, make the dressing by whisking together 2 teaspoons each of soy sauce, rice wine vinegar, sesame oil and olive oil. Add 1 clove or grated garlic and 1 teaspoon grated ginger OR ¼ teaspoon each of garlic powder and ginger powder.
To assemble salad, add sliced cucumbers, ¼ cup shelled edamame, crispy rice and salmon to bowl. Add ½ an avocado and drizzle with dressing. Top with as much green onion and cilantro as you'd like.