Insta-Worthy Crispy Salmon and Rice

Nutrition per serve

Ingredients

• 150g Japanese rice
• 2pcs Lebanese cucumber
• 1clove garlic
• 2pcs spring onion
• 20ml rice wine vinegar
• 10ml sesame oil
• 10g toasted sesame seeds
• 2pcs Tasmanian salmon fillets
• 10ml soy sauce
• 1ml chilli flakes (optional)
• 1ml sugar
• 10ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cucumbers with a sharp knife or mandoline. Put the cucumber in a container. Crush the garlic into the container. Thinly slice the spring onions.
3. Step 3 — Shake cucumber salad
   Add the rice wine vinegar, sesame oil, sesame seeds, 2 tsp soy sauce, ¼ tsp chilli flakes, if using, and ¼ tsp sugar to the container with the cucumber. Seal with the lid and shake well until combined (see Kitchen 101). Taste, then season with salt and pepper.
4. Step 4 — Pan-fry salmon
   Season the salmon with salt and pepper. Heat 2 tsp vegetable oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
5. Step 5 — Serve up
   Fluff the rice with a fork. Divide the salmon, rice and cucumber salad among bowls. Scatter with the spring onion and enjoy!
6. Step 6 — Kitchen 101
   We have leaned into the trend of shaking this salad in a container to really infuse the flavours, but if you prefer, you can easily toss the salad in a bowl too.

Allergens

Sojabohnen, Sesamsamen, Fisch