Crispy Rice and Salmon Salad

Ingredients

Crispy Rice

• 2 cups cooked and cooled rice

• 1 tbsp chili crisp

• 1 tbsp tamari

• 1 tsp sesame oil

Chili Crisp Tahini

• 2 tbsp tahini

• 1 tbsp chili crisp

• 1 tbsp rice vinegar

• 1 tbsp tamari

• Water, to thin

Salmon Salad

• 1 lb salmon

• 2 cups Napa cabbage, thinly shredded

• 2 cups green cabbage, thinly shredded

• 1 cup shelled edamame

• 1 large cucumber, diced

• 1 bunch green onions, diced

• ⅓ cup raw cashews

Instructions

1. Preheat oven to 425º and line two baking sheets with parchment paper.

2. In a bowl, mix rice with chili crisp, tamari, and sesame oil until coated. Spread onto one baking sheet in an even layer and bake for 40 minutes, tossing every 10 minutes.

3. Place salmon on the second baking sheet and add it to the oven during the last 15 minutes of the rice cooking time.

4. Whisk together tahini, chili crisp, rice vinegar, and tamari, thinning with water as needed.

5. Let the rice and salmon cool slightly, then flake the salmon with a fork. In a large bowl, combine cabbage, cucumber, green onions, edamame, salmon, and crispy rice. Drizzle with dressing, toss, and serve.

Serves: 4 Time: 45 minutes Calories: 542 Protein: 34g Carbs: 43g Fat: 27g