Double Japanese Smoked Salmon & Crispy Rice Salad
with Wombok, Wasabi Peas & Fresh Chilli
- Soy
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Fish
- Eggs
- Milk
- Almond
- Cashew
- Pistachio
- Pecan
- Pine nut
- Macadamia
- Peanuts
- Sesame
- Walnut
- Brazil nut
- Hazelnut
This bowl is all about that satisfying crunch, featuring crispy rice topped with delicate smoked salmon and a punchy hit of wasabi peas. Fresh chilli and wombok keep things light and vibrant, while the Japanese-inspired flavours bring a savoury depth to every bite. It’s a texture-lover’s dream that’s as effortless as it is impressive.
Ingredients
½ packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Cucumber
1
Long Chilli
1 packet
Shredded Wombok
1 packet
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains: Soy, Wheat, Gluten, Sesame May be present: Fish, Eggs, Milk, Almond, Cashew)
1
Wasabi Peas
(May be present: Pistachio, Pecan, Pine nut, Macadamia, Peanuts, Sesame, Almond, Soy, Walnut, Milk, Wheat, Brazil nut, Gluten, Hazelnut, Cashew)
200 g
Cold-Smoked Salmon
(Contains: Fish)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
Not included in your delivery
2 tbs
olive oil
1 drizzle
white wine vinegar
2 tsp
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Add jasmine rice (see ingredients) and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes.
- Drain, rinse with warm water and return to saucepan with the soy sauce and a drizzle of olive oil. Stir until well combined.
- Meanwhile, thinly slice cucumber into half-moons.
- Thinly slice long chilli (if using).
- Set your air fryer to 200°C. Spread rice evenly in a foil-lined air fryer basket and cook for 8 minutes, shaking the basket halfway through, until golden and crispy. Cook in batches if needed.
- No airfryer? Preheat oven to 240°C/220°C fan-forced. Spread rice evenly on a lined oven tray. Bake for 20 minutes, tossing rice halfway through, until golden and crispy.
- In a large bowl, combine cucumber, shredded wombok, mixed salad leaves, crispy rice and sesame dressing. Toss to combine and season to taste.
- Divide salad between bowls. Tear over smoked salmon and drizzle over Japanese-style dressing.
- Garnish with wasabi peas and chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The smoked salmon and wasabi peas give the dish a premium, punchy feel that several customers enjoyed. One reviewer found the overall flavour fairly ordinary and felt a smoked salmon fillet would make it more satisfying.
- Ease of prep: Customers found this a straightforward, light dish to put together with minimal fuss.
- Suggestions: Some customers suggested swapping wasabi peas for shallots to add flavour without the dryness. Ensuring cucumber is fresh and firm before use will help maintain the right texture in the salad.
- Portions: One customer felt the portion size was slightly off for their appetite, so hungrier eaters may want to adjust accordingly.
