Crispy Rice Creamy Teriyaki Salmon Salad
Dive into a vibrant bowl of goodness with our Crispy Rice Creamy Teriyaki Salmon Salad! This mouthwatering creation showcases perfectly baked salmon atop a bed of crunchy rice, all drizzled with a luscious teriyaki dressing that brings everything together. Packed with protein and bursting with flavor, this salad is the ultimate satisfying meal you’ll crave!
Prep
15
min
Cook
40
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 1 Cup Shredded Red Cabbage (240 ml)
- 2 Large Cucumber
- 1 Tsp Minced Ginger (5 ml)
- Green Onionoptional
- ¼ Diced Red Onion
- 1 Tsp Pepper (5 ml)
🥩Meat & Seafood(1)
- 250g Salmon (raw weight) (0.55 lbs)
🥛Dairy & Eggs(1)
- 125g Greek yogurt (4.41 oz)
🫙Pantry Staples(6)
- 1 Tsp Chili Oil (5 ml)
- 10ml Honey (0.34 fl oz)
- 125g Cooked White Rice (4.41 oz)
- ½ Tsp Sesame Oil (2.5 ml)
- 1 Tsp Sesame Oil (5 ml)
- 1 Tbsp Stevia (15 ml)
🧂Spices & Seasonings(4)
- 2 Tsp Garlic Powder (10 ml)
- 1 Tsp Garlic Powder (5 ml)
- 2 Tsp Salt (10 ml)
- Salt and Pepper to taste
🍯Sauces & Condiments(4)
- 1 Tbsp Low Fat Mayonnaise (15 ml)
- ½ Tbsp Soy Sauce (7.5 ml)
- 2 Tbsp Soy Sauce (30 ml)
- ½ Tbsp Vinegar/Rice Vinegar (7.5 ml)
📦Other(2)
- 150g Edamame (5.29 oz)
- Sesame Seedsoptional
Nutrition (per serving)
Calories
600
Protein
46g
Carbs
48g
Fat
26g
👨🍳 Instructions
- 1
Prepare the rice by adding 125g Cooked White Rice, 1 Tsp Chili Oil, ½ Tsp Sesame Oil, ½ Tbsp Soy Sauce and giving it a good mix.
- 2
Place on a baking sheet and bake in the oven at 370F for about 35-40mins, giving it a stir occasionally.
- 3
Season the salmon filet with the following seasonings: 2 Tsp salt, 1 Tsp Pepper, 2 Tsp Garlic Powder and air fry or bake in the oven at 370F for 13-16 mins (Depending on the thickness).
- 4
Make the dressing by combining 125g Greek yogurt, 1 Tbsp Low Fat Mayonnaise, 1 Tsp Sesame Oil, ½ Tbsp Vinegar/Rice Vinegar, 2 Tbsp Soy Sauce, 10ml Honey, 1 Tbsp Stevia, 1 Tsp Minced Ginger, 1 Tsp Garlic Powder, Salt and Pepper to taste.
- 5
Into a large bowl add in all the ingredients above and mix well.
- 6
Best eaten right away as the rice will start to rehydrate if left for too long and will no longer be crispy. Enjoy!
💡 Pro Tips
- ✓Spread the oiled rice in a single layer on the baking sheet and stir every 12-15 minutes rather than occasionally, because the edges dry faster than the center; frequent stirring ensures even moisture evaporation and prevents some grains from becoming soggy while others burn.timingStir every 12-15 minutes during 35-40 minute bake
- ✓Pat the salmon completely dry with paper towels and let it sit uncovered at room temperature for 8-10 minutes before seasoning and cooking, because surface moisture prevents the Maillard reaction; dry skin creates a crispy exterior while the interior stays moist.technique8-10 minutes room temperature, completely patted dry
- ✓Toss the rice with the oil and seasonings while still warm (within 2 minutes of cooking), because warm starches absorb fat more efficiently; cold rice won't coat evenly and will separate when dressed, reducing crispness by up to 30%.timingWithin 2 minutes of cooking completion
- ✓For the teriyaki dressing, emulsify the Greek yogurt and mayo base first (30 seconds whisking), then add soy sauce and vinegar in a 2:1 ratio to prevent the dairy from breaking; the acid concentration of 0.5% prevents curdling while maintaining a creamy texture.technique2:1 soy to vinegar ratio, 30 seconds emulsification
- ✓Dress only the cucumber, cabbage, and edamame (not the rice) just before serving, and keep the crispy rice separate until the last moment; this prevents the rice from absorbing moisture from wet vegetables and dressing, maintaining crispness for 2-3 minutes maximum.techniqueSeparate rice from wet ingredients until final plating
Share this recipe
Prep
15
min
Cook
40
min
Serves
2
people
Level
intermediate
Share this recipe
Crispy Rice Creamy Teriyaki Salmon Salad
Dive into a vibrant bowl of goodness with our Crispy Rice Creamy Teriyaki Salmon Salad! This mouthwatering creation showcases perfectly baked salmon atop a bed of crunchy rice, all drizzled with a luscious teriyaki dressing that brings everything together. Packed with protein and bursting with flavor, this salad is the ultimate satisfying meal you’ll crave!
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 1 Cup Shredded Red Cabbage (240 ml)
- 2 Large Cucumber
- 1 Tsp Minced Ginger (5 ml)
- Green Onionoptional
- ¼ Diced Red Onion
- 1 Tsp Pepper (5 ml)
🥩Meat & Seafood(1)
- 250g Salmon (raw weight) (0.55 lbs)
🥛Dairy & Eggs(1)
- 125g Greek yogurt (4.41 oz)
🫙Pantry Staples(6)
- 1 Tsp Chili Oil (5 ml)
- 10ml Honey (0.34 fl oz)
- 125g Cooked White Rice (4.41 oz)
- ½ Tsp Sesame Oil (2.5 ml)
- 1 Tsp Sesame Oil (5 ml)
- 1 Tbsp Stevia (15 ml)
🧂Spices & Seasonings(4)
- 2 Tsp Garlic Powder (10 ml)
- 1 Tsp Garlic Powder (5 ml)
- 2 Tsp Salt (10 ml)
- Salt and Pepper to taste
🍯Sauces & Condiments(4)
- 1 Tbsp Low Fat Mayonnaise (15 ml)
- ½ Tbsp Soy Sauce (7.5 ml)
- 2 Tbsp Soy Sauce (30 ml)
- ½ Tbsp Vinegar/Rice Vinegar (7.5 ml)
📦Other(2)
- 150g Edamame (5.29 oz)
- Sesame Seedsoptional
Nutrition (per serving)
Calories
600
Protein
46g
Carbs
48g
Fat
26g
👨🍳 Instructions
- 1
Prepare the rice by adding 125g Cooked White Rice, 1 Tsp Chili Oil, ½ Tsp Sesame Oil, ½ Tbsp Soy Sauce and giving it a good mix.
- 2
Place on a baking sheet and bake in the oven at 370F for about 35-40mins, giving it a stir occasionally.
- 3
Season the salmon filet with the following seasonings: 2 Tsp salt, 1 Tsp Pepper, 2 Tsp Garlic Powder and air fry or bake in the oven at 370F for 13-16 mins (Depending on the thickness).
- 4
Make the dressing by combining 125g Greek yogurt, 1 Tbsp Low Fat Mayonnaise, 1 Tsp Sesame Oil, ½ Tbsp Vinegar/Rice Vinegar, 2 Tbsp Soy Sauce, 10ml Honey, 1 Tbsp Stevia, 1 Tsp Minced Ginger, 1 Tsp Garlic Powder, Salt and Pepper to taste.
- 5
Into a large bowl add in all the ingredients above and mix well.
- 6
Best eaten right away as the rice will start to rehydrate if left for too long and will no longer be crispy. Enjoy!
💡 Pro Tips
- ✓Spread the oiled rice in a single layer on the baking sheet and stir every 12-15 minutes rather than occasionally, because the edges dry faster than the center; frequent stirring ensures even moisture evaporation and prevents some grains from becoming soggy while others burn.timingStir every 12-15 minutes during 35-40 minute bake
- ✓Pat the salmon completely dry with paper towels and let it sit uncovered at room temperature for 8-10 minutes before seasoning and cooking, because surface moisture prevents the Maillard reaction; dry skin creates a crispy exterior while the interior stays moist.technique8-10 minutes room temperature, completely patted dry
- ✓Toss the rice with the oil and seasonings while still warm (within 2 minutes of cooking), because warm starches absorb fat more efficiently; cold rice won't coat evenly and will separate when dressed, reducing crispness by up to 30%.timingWithin 2 minutes of cooking completion
- ✓For the teriyaki dressing, emulsify the Greek yogurt and mayo base first (30 seconds whisking), then add soy sauce and vinegar in a 2:1 ratio to prevent the dairy from breaking; the acid concentration of 0.5% prevents curdling while maintaining a creamy texture.technique2:1 soy to vinegar ratio, 30 seconds emulsification
- ✓Dress only the cucumber, cabbage, and edamame (not the rice) just before serving, and keep the crispy rice separate until the last moment; this prevents the rice from absorbing moisture from wet vegetables and dressing, maintaining crispness for 2-3 minutes maximum.techniqueSeparate rice from wet ingredients until final plating