Ingredients
Method
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Season the crispy rice. In a bowl, toss the leftover rice with avocado oil, sesame oil, chili crunch, and soy sauce until fully coated. Spread it onto the prepared baking sheet in an even layer and press it down lightly.2 cups leftover cooked rice, 1 tablespoon avocado oil, 1 tablespoon sesame oil, 1 tablespoon chili crunch, 1 tablespoon soy sauce
- Bake the rice for 25 minutes, or until golden and crispy. No need to stir. Keep an eye on it in the last 5 minutes.
- While the rice bakes, prep the salmon. Pat the salmon dry. In a small bowl, mix the soy sauce, sesame oil, avocado oil, paprika, garlic powder, salt, and pepper. Coat the salmon fillet evenly.1 salmon fillet, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon avocado oil, 1 teaspoon paprika, 1 teaspoon garlic powder, Salt and pepper to taste
- Switch your oven to broil. Place the salmon on a separate lined baking sheet and broil for 8 minutes, until the top is caramelized and the fish flakes easily. Broil on the top rack.
- Prep the salad. Add the purple cabbage, cucumber, radish, and edamame to a large bowl.1 cup purple cabbage, 1 cup cucumber, 1 cup radish, 1 cup shelled edamame, Black sesame seeds
- Make the peanut dressing. Blend the ingredients, adding water a little at a time until it reaches your desired consistency.½ cup peanut butter, ¼ cup soy sauce, ¼ cup rice vinegar, ¼ cup hot water plus more if you want it thinner sauce, ¼ cup agave any sweetener, 2 tablespoon tahini sesame paste, 1 tablespoon sesame oil
- Assemble. Place the salmon over the salad. Add the crispy rice on top. Drizzle generously with peanut dressing and finish with black sesame seeds. Serve immediately.
Notes
Use leftover rice! To save time, but precooked rice from the grocery store.