Asian-Style Salmon Crispy Rice Salad

• 1 cup Spekko White Extra Long Grain Rice
• 1 tbsp chilli crisp
• 1 tsp white wine vinegar
• 1 tbsp soy sauce

Protein of your choice. I used

• Salmon, cut into cubes

Veggies of your choice. I used

• Avocado, cubed
• Edamame
• Cucumber, sliced
• Red cabbage, finely shredded
• Spring onion, thinly sliced
• Sesame seeds
• Teriyaki sauce, to dress

1. 1. Cook and allow the rice to cool completely. 2. Preheat the oven to 200°C and line a baking tray with baking paper. 3. Mix the cooled rice with the chilli crisp, white wine vinegar and soy sauce until evenly coated. 4. Spread the rice onto the tray in a thin, even layer. Bake for 10–15 minutes or until golden and crispy. 5. While the rice cooks, prepare the salmon and vegetables. 6. Add the cucumber, red cabbage, edamame, avocado, spring onion and salmon to the crispy rice in a large mixing bowl. Drizzle with teriyaki sauce, toss gently and serve.