Crispy Rice Nam Khao Salad with Teriyaki Salmon
Ingredients
Crispy Rice
cooked white rice (cooked, leftover)
2 cup
chili crunch or chili paste
2 tbsp
Teriyaki Salmon
boneless skinless salmon fillet (raw)
450 g
teriyaki sauce
120 ml
Salad
Persian cucumbers (chopped)
4 piece
mint (chopped)
0.5 bunch
cilantro (chopped)
0.5 bunch
scallions (sliced)
5 piece
shelled edamame
150 g
avocado (diced)
1 piece
Dressing
soy sauce
60 ml
seasoned rice vinegar
60 ml
oil
30 ml
brown sugar
2 tbsp
lime (juiced)
0.5 piece
garlic clove (grated)
1 piece
Instructions
Prepare crispy rice
Mix the leftover rice with chili crunch and spread on a parchment-lined baking sheet.
Bake the rice
Bake rice at 200°C, tossing occasionally, for about 40 minutes until golden and crispy.
Prepare and bake salmon
Coat the salmon fillet with teriyaki sauce on a second baking sheet and bake for 20-22 minutes.
Make the dressing
Whisk together soy sauce, rice vinegar, oil, brown sugar, lime juice and grated garlic.
Assemble salad
Combine chopped cucumbers, mint, cilantro, scallions, edamame and diced avocado in a large bowl.
Add salmon and dressing
Flake the baked salmon into the salad and add the dressing.
Finish and serve
Toss in the crispy rice just before serving so it stays crunchy.
Original recipe
Storage
Best eaten fresh. Keep crispy rice separate and add just before serving to maintain crunch.
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