Crispy Rice Nam Khao Salad with Teriyaki Salmon
Viral crispy rice salad with teriyaki salmon
A fresh, crunchy Nam Khao-inspired salad featuring golden crispy rice, flaky teriyaki salmon, and vibrant herbs in a tangy soy-lime dressing.
Equipment
Ingredients
Crispy Rice
cooked white rice (leftover)
400 g
chili crunch or chili paste
15 g
Teriyaki Salmon
boneless skinless salmon fillet
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
15 g
lime
0.5 piece
garlic clove (grated)
1 piece
Instructions
Prepare crispy rice
Mix leftover rice with chili crunch and spread on baking sheet
Prepare salmon
Place salmon on baking sheet and coat with teriyaki sauce
Bake rice and salmon
Bake salmon and rice together, then continue baking rice until crispy
Make dressing
Whisk together soy sauce, rice vinegar, oil, brown sugar, lime juice, and grated garlic
Prepare vegetables
Chop cucumbers, mint, cilantro, and scallions; dice avocado
Assemble salad
Combine vegetables and edamame, flake in salmon, add dressing, then toss in crispy rice just before serving
Original recipe
Storage
Store components separately and assemble just before eating to maintain crispiness
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