Name: Crispy Rice Salad with Gochujang Salmon & Sesame Dressing
Cook time: 3900 s
Total time: 3900 s
Yield: 2
Ingredients: For the Crispy Rice:; cooked jasmine rice (cold or day old works best); avocado oil; chili oil (optional); soy sauce; For the Gochujang Salmon:; salmon fillets, cut into cubes; gochujang (use less for milder spice); sweet paprika (optional, adds color); garlic clove, minced; date syrup (or honey); Juice from lemon; sesame oil (or any neutral oil); For the Salad:; avocado, cubed; Persian cucumbers, sliced into half moons; romaine lettuce, roughly chopped; shelled edamame (ready to eat); roasted hazelnuts or peanuts, roughly chopped; scallions (green onions), chopped; mixed fresh herbs (such as cilantro, mint, and basil), roughly chopped; For the Sesame Dressing:; tahini; garlic clove; Juice of lime (or sub with lemon juice); brown sugar; water; soy sauce (or coconut aminos for a gluten free option)

Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Yarin Shachagi

Crispy Rice Salad with Gochujang Salmon & Sesame Dressing

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