If you're the type of person who picks the crispy bits off the bottom of the pan, you're going to be right here with us on this deliciously crunchy salad. We've oven-baked microwavable rice to boost this sweet and fresh salad with an addictively savoury depth. It then gets topped off with saucy flaked salmon for bowls of super-summery goodness.
Preheat oven to 200°C fan-forced. Heat rice according to packet instructions. Place rice, 20ml (1 tablespoon) soy sauce, sesame oil, salt and pepper in a bowl and mix to coat rice. Place rice on a lined baking tray in small, flat mounds. Bake for 20 minutes or until golden and crispy. Remove from baking tray and cool slightly. While rice is cooking, continue with step 2.
Finely slice spring onion. Chop tomato into 2cm pieces. Chop avocado into 2cm pieces. Finely slice cabbage. Grate ginger and place in a bowl with teriyaki sauce, remaining soy sauce and 20ml (1 tablespoon) water. Mix to combine and set aside.
Heat oil in a frypan over medium-high heat. Add fish, skin-side down, and cook for 5 minutes. Turn and cook for a further 4–5 minutes. Add teriyaki sauce mixture in the last 30 seconds of cooking and turn fish to coat in sauce.
Remove skin from fish with tongs and discard skin. Carefully flake fish into large pieces.
Place sesame dressing, tomato, spring onion, avocado, cabbage and crispy rice in a bowl and toss gently to combine. Season with salt and pepper and set aside to marinate for 2 minutes.
Divide crispy rice salad between bowls and top with teriyaki fish and drizzle with any remaining sauce to serve.