Post by @sivanskitchen

There’s a reason this salad reached over 35 million views.🥗✨ Two summers ago, this crispy rice aka Nam Khao salad completely took off across social media, reaching over 35 million views. Today I’m bringing it back with one delicious upgrade, teriyaki salmon for extra protein. It’s fresh, crunchy, packed with flavor, and the perfect meal for the upcoming Nine Days. Crispy Rice🍚 • 2 cups leftover cooked white rice (jasmine or basmati) • 1–2 tbsp chili crunch or chili paste Teriyaki Salmon🐟 • 1 lb boneless, skinless salmon fillet • About ½ cup teriyaki sauce (I love Soyaki!) Salad🥒🌿🥑 • 4 Persian cucumbers, chopped • ½ bunch mint, chopped • ½ bunch cilantro, chopped • 5 scallions, sliced • 1 cup shelled edamame • 1 avocado, diced Dressing🫙 • ¼ cup soy sauce • ¼ cup seasoned rice vinegar • 2 tbsp oil • 1 tbsp brown sugar • Juice of ½ lime • 1 garlic clove, grated Instructions Mix the rice with the chili crunch, spread onto a parchment-lined baking sheet, and bake at 400°F. Place the salmon on a second baking sheet, coat with teriyaki sauce, and bake for 20–22 minutes. Continue baking the rice another 20 minutes, tossing occasionally, until golden and crispy. Whisk together the dressing, combine the vegetables, flake in the salmon, add the dressing, then toss in the crispy rice just before serving so it stays crunchy. Homemade Chili Crunch (makes about 24 oz) Mix together ½ cup each dried garlic, dried onions, chili flakes, and toasted sesame seeds with ⅛ cup sugar, 1 tsp salt, 1 tbsp paprika, and ¼ cup soy sauce. Heat 2½ cups avocado oil to 340°F, carefully pour over the mixture, stir, let sit 10 minutes, then transfer to jars. Refrigerate. Enjoy ❤️ #sivanskitchen #crispyrice #salmon #salad #EasyRecipes