Crispy Rice Salad with Salmon

Cook Time 45 minutes

Serves 4

Ingredients

2 cups of cooked day-old jasmine rice

1 tbsp light soy sauce

¾ cup frozen edamame, cooked 

1 Lebanese cucumber, diced 

3 spring onions, finely chopped

¼ wombok, shredded

200g canned salmon, drained

Dressing

2 tbsp smooth peanut butter

2 tbsp soy sauce

1 tbsp rice vinegar 

½ tsp sesame oil

1 tbsp maple syrup

1 tsp grated ginger

1 tsp crispy chilli oil

3–4 tbsp cold water

To Serve

Black sesame seeds, to garnish

¼ cup toasted peanuts, roughly chopped, to garnish

Method

Preheat the oven to 200°C and line a baking tray with baking paper. 

Toss cold rice with soy sauce and spread evenly on the tray. Roast for 25–30 minutes, stirring halfway, until golden and crispy. Let cool slightly.

For the dressing, whisk all the ingredients together with cold water until it’s a drizzle consistency.

In a large bowl, combine the edamame, cucumber, spring onions, wombok and salmon. Add the rice and dressing, and toss everything together.

Garnish with sesame seeds and toasted peanuts.