Crispy Rice Creamy Teriyaki Salmon Salad

Crispy baked rice topped with seasoned salmon, cucumbers, edamame, and cabbage, finished with a creamy teriyaki yogurt dressing. Best eaten immediately for crunch.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the rice by adding 125 g cooked white rice, 1 tsp chili oil, 1/2 tsp sesame oil, and 1 tbsp soy sauce, and giving it a good mix.

Step 2

Place on a baking sheet and bake in the oven at 370°F for about 35–40 minutes, giving it a stir occasionally.

Step 3

Season the salmon filet with: 2 tsp salt, 1 tsp pepper, and 2 tsp garlic powder. Air fry or bake in the oven at 370°F for 13–16 minutes (depending on thickness).

Step 4

Make the dressing by combining 125 g Greek yogurt, 1 tbsp low-fat mayonnaise, 1 tsp sesame oil, 1/2 tbsp vinegar (or rice vinegar), 2 tbsp soy sauce, 10 ml honey, 1 tbsp stevia, 1 tsp minced ginger, 1 tsp garlic powder, and salt and pepper to taste.

Step 5

Into a large bowl add in all the ingredients above and mix well.

Step 6

Best eaten right away as the rice will start to rehydrate if left for too long and will no longer be crispy.