Crispy Rice Salad

Ingredients:

For the rice:
1 ½ cups cooked, cooled long grain rice (such as JASMINE) – rice that has been refrigerated overnight works best
1 ½ tablespoons toasted sesame oil
1 ½ teaspoons low-sodium soy sauce
1 tablespoon garlic chili paste (Sambal Oelek)

For the salmon:
1 salmon fillet (225 g)
1 teaspoon low-sodium soy sauce
1 teaspoon honey or pure maple syrup
Pinch of salt

For the salad:
1 cucumber
1 cup frozen, shelled EDAMAME beans, thawed
1 diced avocado
Scallions, chopped
1/3 cup fresh chopped cilantro leaves
1/4 cup toasted cashews, chopped

For the dressing:
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons low-salt soy sauce
2 tablespoons creamy peanut or almond butter (or TAHINI sesame paste)
1/2 teaspoon ground ginger

Instructions:

1. Place the cooked and cooled rice in a bowl. If it is very sticky, break it up with a fork. Drizzle with sesame oil, soy sauce and chili paste. Stir with a spoon so that all the rice is well coated with the sauce.
2. Preheat the oven to 200 °C and line a baking tray with baking paper. Spread the rice evenly on the paper, then press it against the tray with the back of a spoon. Bake for 30-40 minutes (until the rice is dark golden and crispy). Halfway through the cooking time, stir the rice once and then press it down again with a spoon.
3. Cut the cucumber in half lengthwise and scoop out the seeds. Cut each half in half lengthwise again, so you have 4 cucumber sticks in total. Then cut them crosswise into 1 cm slices. Place in a large bowl with the EDAMAME beans, diced avocado, spring onions, coriander and cashews.
4. Drain the salmon, then coat with the soy sauce and honey. Sprinkle with salt. Place the salmon on another baking tray (separate from the rice) lined with baking paper. Bake in a preheated oven at 200 °C with the rice (12-18 minutes).
5. Make the sauce: Place the vinegar, honey, soy sauce, peanut butter and ginger in a jar. Screw the lid on tightly and shake vigorously to distribute all the ingredients evenly.
6. Using two forks, shred the salmon into bite-sized pieces. Place in a salad bowl.
7. Using your fingers, crumble the cooked rice into smaller pieces (about the size of a pea). Place in a salad bowl.
8. Pour the dressing over the salad and toss with a large spoon. Taste and add additional salt if needed.

Yield: 3 servings
Recipe: wellplated.com