Crispy chilli-miso rice and salmon, cool cucumber, avocado and spring onions all dressed up in peanut-miso-sesame dressing.
INGREDIENTS
Serves 2:
1 pack Nice Rice Pure Basmati Rice
2 tsp chilli crisp oil
All Dressed Up Miso Sesame dressing
1/2 cucumber, de-seeded and finely sliced into half moons
Kimchi salt (or sea salt)
White wine vinegar
Sesame seeds (divided use)
A pinch of sugar
1 tbsp peanut butter
Hot water, to loosen
Olive oil, for frying
2 salmon fillets
1 avocado, cubed
Spring onions, finely sliced
Lime wedges, to serve
INSTRUCTIONS
Step 1: Heat the oven to 200°C. Tip the rice onto a lined tray, add the chilli crisp oil and a good squeeze of miso sesame dressing. Mix well, spread out evenly, and roast for 25–30 minutes, turning halfway, until golden and crispy.
Step 2: In a small bowl, mix the sliced cucumber with a pinch of kimchi salt, a splash of white wine vinegar, a sprinkle of sesame seeds, and a small pinch of sugar. Set aside to marinate.
Step 3: Whisk 2 tbsp of the Miso Sesame dressing with the peanut butter to make the dressing. Gradually add splashes of hot water, stirring until the sauce is smooth and pourable.
Step 4: Heat a pan with olive oil over medium heat. Fry the salmon fillets for 3–4 minutes skin-side down, then flip and cook for a further 1–2 minutes until just cooked through.
Note: You can simply season with salt or, for extra flavor, marinate the fillets in Miso Sesame dressing before frying.
Step 5: Add the pickled cucumber to a bowl with the avocado, spring onions, and the roasted crispy rice. Pour over the miso peanut dressing and toss to combine. Top with the salmon (either flaked or whole), finish with extra sesame seeds, and serve with lime wedges.
