00:00Hi, I'm Yuto and today on Saturday I'm going to show you how to make an addictive crispy
00:04rice salad with a Japanese twist.
00:06Before we start, let's preheat the oven.
00:09We set the heat to 230C, which is about 446F.
00:15First let's prepare the rice.
00:17You will need 150g of cooked rice, which is about 1 cup.
00:21Add 1 teaspoon of soy sauce, 1 teaspoon of Aonori powder, and 1 tablespoon of sesame
00:27oil.
00:27Mix until there's no more white rice left.
00:31This flavour combination is inspired by my favourite senbei, which is a type of Japanese
00:36rice cracker.
00:37Of course, I use Japanese rice, but this is one of the rare cases where I'd say it will
00:42probably work fine with other kinds of rice too.
00:45Once it's mixed, grab your baking tray and line it with baking paper.
00:52Spread the rice out in a thin layer.
01:00The thinner it is, the crispier it will be.
01:06For efficiency, we're leaving a gap on the side for our salmon fillets.
01:11Baking them together will save time on washing up.
01:17Place the salmon with the skin side facing down, then add a sprinkle of salt and a drizzle of
01:22sesame oil.
01:27Once the oven has finished preheating, place the tray in the upper part of the oven and bake
01:32for 15 minutes.
01:36While we wait, let's make a dressing.
01:38Take a jog and add 2 tablespoons of soy sauce, 1 tablespoon of yuzu juice, 1 tablespoon of
01:45rice vinegar, 1 teaspoon of sesame seeds, 1 teaspoon of sugar, 1 teaspoon of ground sesame
01:51seeds, and 1 tablespoon of sesame oil.
01:56Whisk until combined, I use bottled yuzu juice because yuzu is not in season at the moment
02:02and they don't contain matte juice anyway.
02:04You could use lemon or lime juice if it's easier for you.
02:08Okay, that's done, so I'll place it in the fridge ready for later.
02:12Once 15 minutes have passed, remove the tray from the oven and let it cool for a few minutes.
02:18The rice should look like this, all golden and crispy.
02:21While it's cooling, let's prepare the vegetables.
02:24I'm using 2 Japanese cucumbers, which are quite small.
02:27You could use 1 English cucumber if that's more accessible, although you might want to
02:32scoop up the seeds so that it doesn't make the salad watery.
02:36Next I've got an avocado.
02:38I recommend cutting it into a similar size to the cucumber.
02:41I like a rough cube-like shape so that you can enjoy the texture of each individual vegetable.
02:53Then I have a few shiso leaves, which I'm gonna cut into thin strips.
02:58Rolling it makes it a little easier to cut.
03:06I'm also adding 80 grams or about half a cup of edamame.
03:11The salmon should be cooled down a bit now, so I'll remove the skin and roughly break the
03:16flesh into flakes.
03:17If there are any bones, you can pull them out now before you add it to the salad.
03:23This looks good, so I'll add it to the bowl.
03:27I'm also a big fan of crispy salmon skins, so I'm gonna use scissors to cut this up and
03:33add it to the salad.
03:35It's optional, of course.
03:36Finally, let's get the rice.
03:38Just lift the baking paper and slide it straight into the bowl.
03:43Mix it well to break it up, and it will look something like this.
03:48Seriously good crispy rice salad with a Japanese twist.
03:52Drizzle with the dressing, and that's it.
03:55I honestly wanna eat this salad every day.
03:58And great news, I've launched a free mobile app that makes following along with my recipes
04:03even easier.
04:04It's the perfect kitchen companion after watching my videos.
04:07You can access step-by-step instructions right on your phone while you cook.
04:12The download link is in the description below.
04:15Anyway, thank you so much for watching.
04:17If you want to check out the written recipe, you can find it on my blog, the link is on
04:22the
04:22screen.
04:22And if you're interested in more salad recipes, I put the playlist on the screen too.
04:27Hope to see you in the next video.
04:29Thanks again.
04:30Bye.
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