Crispy Rice Spicy Salmon Bowl

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. cucumber salad: In a mixing bowl combine sliced cucumber and 1 teaspoon salt. Toss together until well combined. Allow mixture to sit for 10 minutes.

Step 2

2. Drain excess moisture, rinse, and firmly squeeze out any excess water.

Step 3

3. Transfer back into mixing bowl.

Step 4

4. In a small bowl combine rice vinegar, sugar, remaining 1/4 salt, soy sauce, and sesame seeds. Stir to dissolve sugar and salt.

Step 5

5. Pour dressing over cucumbers and toss together to evenly coat. Refrigerate until ready to use.

Step 6

6. crispy rice: Place a large pan over medium-low heat and add oil.

Step 7

7. Once oil is hot, add rice – flattening and pressing down to create an even layer. Raise heat to medium-high.

Step 8

8. Fry rice, untouched, for 4 to 5 minutes (or until rice smells toasted and is browned). Flip and continue to fry for an additional 3 to 4 minutes until the bottom is browned and crisp. (Be very careful as oil splattering will happen when rice is added to a hot pan).

Step 9

9. Remove rice from heat and break up into large pieces

Step 10

10. spicy salmon: Place all ingredients into a mixing bowl.

Step 11

11. Gently fold together until fully and evenly combined.

Step 12

12. assembly: Divide the rice into two bowls and top with salmon mixture and cucumber salad. Sprinkle with furikake seasoning and green onion. Serve.