From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Place the rice on a baking sheet lined with parchment paper. Add the oil, soy sauce, and sriracha, mix thoroughly with the rice, and spread evenly on the baking sheet.
2
For the tofu version, firmly press a block of tofu between paper towels and grate it on the coarse side of a box grater. Marinate the grated tofu with cornstarch, oil, sriracha, and a generous pinch of salt. Then spread it on a second baking sheet lined with parchment paper. You can skip this step if you're making the salad with salmon.
3
Place both baking sheets in the oven at 200°C for a total of 30 minutes and roast until crispy. After 20 minutes, remove the rice from the oven, shake the baking sheet or turn the rice with a spatula, and then bake for another 10 minutes until nicely crispy.
4
Meanwhile, combine peanut butter, soy sauce, water, agave syrup, and vinegar in a bowl and whisk until smooth.
5
Wash the cucumber and slice or shred it thinly. Wash the spinach, spin it dry thoroughly, and chop it coarsely. Pluck the mint and parsley leaves from the stems and chop them coarsely as well. Wash the spring onions and slice them into thin rings.
6
For the salmon version: Rinse the salmon fillets under cold water, pat dry with paper towels, and cut into 3- to 4-centimeter cubes. Marinate the cubes in a bowl with oil, salt, pepper, and cayenne pepper, then either cook them in an air fryer at 185°C for 5–6 minutes or place them on a separate baking sheet and add them to the oven for the last 8–9 minutes. The salmon is medium-well cooked when it reaches an internal temperature of 52°C.
7
For the tofu version: Remove the rice and tofu from the oven and let it cool for 2 to 3 minutes. Place the cucumber, spinach, spring onions, and herbs in a large bowl. Add the rice and dressing to the vegetables and mix well. For the tofu version, gently fold in the tofu; for the salmon version, flake the salmon fillets into bite-sized pieces with two forks and stir them into the salad. Serve the salad immediately.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Day-Old Rice is Essential 🍚Use rice that's been refrigerated overnight to remove excess moisture, which allows it to crisp perfectly in the oven without becoming mushy when tossed with the dressing.
- Toast Rice Until Golden 🔆Spread rice on a baking sheet at 375°F for 12-15 minutes, stirring halfway through, until edges are golden brown for maximum crunch and nutty flavor.
- Balance Your Dressing Ratios ⚖️Whisk the peanut dressing thoroughly before adding to warm rice so it coats evenly; aim for 3 parts peanut butter base to 1 part soy sauce and vinegar for optimal flavor balance.
- Crisp Salmon Skin-Side Down 🐟Pat salmon dry before cooking and sear skin-side down in hot canola oil for 4-5 minutes to achieve crackling, crispy skin while keeping flesh tender and moist inside.
- Add Greens Just Before Serving 🥬Toss lettuce and spinach with the warm rice and dressing only moments before serving to prevent wilting while allowing flavors to meld without losing textural contrast.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.