Salmon crispy rice salad
Recipe: (serves 2)
200g of salmon
1 tbsp soy sauce
1 tbsp sesame oil
1 clove garlic
1 packet of pre-cooked rice (220g)
1 tbsp of oils of choice
2 tbsp of light soy sauce
1 large cucumber
1 spring onion
1/4 red onion
Sriracha sauce:
2 tbsp Greek yoghurt
1/2 tbsp sriracha
1/2 tbsp of avocado mayonnaise
1/2 tbsp of pickle juice (out of pickle jar)
Method: prep salmon by washing, patting dry and slicing into cubes. Add say sauce, sesame oil and finely chopped garlic. Place in airfryer on 180C for 10-12 minutes. Press rice firmly into the oven proof dish. Add oil and soy sauce, mix and press firmly again. Place in the oven for 15-18 minutes on 180C or alternatively, use an order and adjust the time until rice becomes golden and crispy. Place crispy rice first, then cooked salmon, chopped cucumber, red onion and chopped spring onion. Drizzle with sriracha sauce (mix all the ingredients in the caption). Enjoy!
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