Crispy Rice Salmon Cucumber Salad: A Zesty Asian Dressing Recipe

Fresh salmon meets crispy rice in this mouthwatering cucumber salad that promises a delightful dance of textures and flavors.

The creamy Asian dressing weaves a tantalizing blend of savory and bright notes throughout each bite.

Cool cucumber slices provide a refreshing counterpoint to the rich, golden-brown rice and tender salmon pieces.

This dish delivers a perfect balance of crunch, smoothness, and zesty seasoning that will make your taste buds sing.

Restaurant-quality elegance meets home cooking simplicity in every forkful.

Each ingredient plays a harmonious role in creating a seriously addictive meal that you won’t be able to stop eating.

Prepare to elevate your weeknight dinner with this irresistible culinary masterpiece.

FAQs

• How crispy will the rice get?

The rice becomes golden and crunchy after baking 3040 minutes, creating a delightful texture that adds crunch to the salad.

• Can I use different types of salmon?

Wild-caught or farm-raised salmon both work perfectly. Just ensure the fillet is fresh and of good quality for the best flavor.

• Is the dressing spicy?

The dressing is balanced with sweet and tangy notes from honey, rice vinegar, and sesame oil. It’s not inherently spicy but has a mild warmth from ground ginger.

• What makes this salad healthy?

Packed with protein from salmon, healthy fats from avocado, and nutrients from edamame and cucumbers, this dish offers a nutritious and balanced meal with minimal processed ingredients.

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing That Excites

• Boost Flavor Complexity: Roasting vegetables intensifies their natural sweetness and depth, creating a rich, multilayered taste profile that transforms ordinary ingredients into an extraordinary soup experience.
• Customize with Ease: Adaptable recipe allows simple ingredient swaps or additions, letting home cooks personalize the soup to match dietary preferences or pantry availability without compromising deliciousness.
• Comfort in a Bowl: Creamy texture and warm roasted notes deliver ultimate comfort food satisfaction, perfect for soothing souls and providing hearty nourishment during any meal occasion.
• Impressive Presentation: Gourmet-style toppings like chili crisp croutons and fresh parmesan elevate this soup from basic to restaurant-quality, making it suitable for casual dinners or elegant gatherings.

Key Ingredients for Crispy Rice Salmon Cucumber Salad

• Salmon: A rich, flavorful fish that provides protein and serves as the primary protein source in this salad.
• Rice: A staple grain that will be transformed into crispy texture and adds substance to the dish.
• Persian Cucumbers: Fresh vegetables that bring crispness and a light, cool element to the salad.

• Edamame: Adds extra protein and a pleasant green color to the salad.
• Green Onions: Provides a mild onion flavor and fresh garnish.
• Avocados: Contributes creaminess and healthy fats to the overall dish.

• Olive Oil, Toasted Sesame Oil: Create a rich and flavorful base for the dressing.
• Soy Sauce, Rice Vinegar: Add tangy and umami notes to balance the dressing.
• Honey: Provides a touch of sweetness to complement the savory elements.
• Ground Ginger: Introduces a warm, spicy undertone to the dressing.
• Kosher Salt: Enhances the overall seasoning of the dish.

• Chili Crisp, Garlic Powder, Black Pepper, Sea Salt: Add layers of spice, heat, and depth to the salmon and rice.

How to Prepare Crispy Rice Salmon Cucumber Salad

Step 1: Prepare Oven and Baking Sheet

Crank up your oven to 400F and line a baking sheet with parchment paper for easy cleanup.

Step 2: Create Crispy Rice Base

Cook rice and let it cool completely.

• Soy sauce
• Chili crisp
• Sesame oil

Spread the seasoned rice evenly on the prepared baking sheet.

Step 3: Bake Rice to Perfection

Slide the baking sheet into the oven.

Bake for 30-40 minutes, giving the rice a toss halfway through. You’re looking for a golden, crispy texture that’ll add a delightful crunch to your salad.

Step 4: Season Salmon Fillets

• Sea salt
• Black pepper
• Garlic powder

Step 5: Bake Salmon

Pop the salmon into the oven alongside the crispy rice.

Bake for 13-14 minutes until the fish is perfectly cooked through.

Step 6: Shred Salmon

Once done, use a fork to break the salmon into delectable bite-sized pieces.

Set aside and let cool slightly.

Step 7: Chop Fresh Vegetables

• Persian cucumbers
• Edamame
• Green onions
• Avocados

Toss these into a large mixing bowl.

Step 8: Combine Salad Components

Add the shredded salmon and crispy rice to the bowl of chopped vegetables.

Step 9: Whip Up Creamy Asian Dressing

• Olive oil
• Toasted sesame oil
• Soy sauce
• Rice vinegar
• Honey
• Ground ginger
• Kosher salt

Blend until the mixture is smooth and creamy.

Step 10: Dress and Toss

Pour the dressing over the salad. Gently toss to ensure every bite is perfectly coated.

Step 11: Serve and Enjoy

Plate up immediately and savor your creation! Any leftovers can hang out in an airtight container in the fridge for up to 3 days.

Tips to Nail Crispy Rice Salmon Cucumber Salad Every Time

• Spread rice thinly on the baking sheet for maximum crunchiness and even browning.
• Use a fork to test salmon's flakiness; it should easily break apart when fully cooked.
• Adjust dressing ingredients to taste, adding more honey for sweetness or vinegar for tanginess.
• Chop vegetables just before serving to maintain crisp texture and prevent sogginess.
• Prepare rice and salmon separately in advance, storing them in the refrigerator to assemble quickly later.

Variations to Try with Crispy Rice Salmon Cucumber Salad

• Tuna Swap Variation: Replace salmon with seared ahi tuna for a different protein profile, maintaining the crispy rice and cucumber base.
• Vegetarian Rice Bowl: Substitute salmon with crispy tofu or roasted chickpeas, keeping the Asian-inspired dressing and vegetable components.
• Gluten-Free Option: Use tamari instead of soy sauce, ensuring all ingredients are certified gluten-free, perfect for sensitive diets.
• Low-Carb Adaptation: Replace rice with cauliflower rice, bake until crisp, and maintain the original dressing and vegetable mix for a lighter meal.

Great Pairings for Crispy Rice Salmon Cucumber Salad

• Sparkling Sake Splash: Choose a chilled, light junmai sake that complements the salmon's richness and cuts through the crispy rice's texture, creating a refreshing Asian-inspired drink experience.
• Zesty Citrus Mocktail: Craft a tangy nonalcoholic beverage with fresh lime juice, ginger syrup, and sparkling water that echoes the salad's bright and vibrant flavor profile, providing a perfect palate cleanser.
• Green Tea Harmony: Brew a cold sencha or gyokuro green tea that offers subtle grassy notes, which beautifully balance the salmon's oiliness and enhance the salad's umami undertones.

Best Way to Store Crispy Rice Salmon Cucumber Salad

• Transfer leftovers to an airtight container, keeping the crispy rice separate from other ingredients to maintain its crunchiness. Consume within 2-3 days for optimal freshness and flavor.
• Separate salmon, vegetables, and crispy rice into individual freezer-safe containers. Freeze for up to 1 month, ensuring the dressing is stored separately to prevent sogginess.
• Gently warm in the microwave for 30-45 seconds or in a skillet over medium-low heat until heated through. Add a splash of water to prevent drying out.

Crispy Rice Salmon Cucumber Salad With Creamy Asian Dressing Recipe

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4.6 from 34 reviews

• Total Time: 1 hour 10 minutes
• Yield: 2 1x

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Description

Crispy rice salmon cucumber salad delivers an explosion of Pacific Northwest flavors in one delightful dish. Crunchy rice, tender salmon, and cool cucumber mingle with a silky Asian dressing that pulls every delicious element together perfectly.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 salmon fillet

Crispy Rice Base:

• 2 cups cooked jasmine rice
• 2 teaspoons soy sauce
• 2 tablespoons sesame oil

Dressing and Garnish:

• 2 tablespoons chili crisp
• 1 cucumber
• Salt to taste
• Black pepper to taste

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Instructions

1. Preheat the oven to 400F (200C) and prepare a parchment-lined baking sheet for rice preparation.
2. Cook rice and allow it to cool completely. Mix rice with soy sauce, chili crisp, and sesame oil, ensuring even coating.
3. Spread seasoned rice uniformly on the prepared baking sheet, creating a thin layer for optimal crispiness.
4. Roast the rice in the preheated oven for 30-40 minutes, stirring midway to ensure consistent golden browning.
5. While rice crisps, place salmon fillets on a separate baking sheet and season with sea salt, black pepper, and garlic powder.
6. Simultaneously bake salmon alongside crispy rice for 13-14 minutes until fish is fully cooked and flakes easily.
7. Delicately shred salmon into bite-sized pieces using a fork, maintaining tender texture.
8. Prepare vegetables by washing and chopping Persian cucumbers, edamame, green onions, and avocados into uniform pieces.
9. Combine shredded salmon, crispy rice, and chopped vegetables in a large mixing bowl.
10. Create dressing by blending olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt until smooth and creamy.
11. Drizzle dressing over salad and gently toss to ensure even distribution of flavors.
12. Serve immediately for optimal taste and texture, storing any leftovers in an airtight container for up to 3 days.

Notes

• Spread rice thinly on baking sheet to ensure maximum crispiness and even golden color.
• Check internal temperature reaches 145°F to guarantee perfectly cooked, moist salmon without overcooking.
• Use high-quality toasted sesame oil for deeper, more authentic Asian flavor profile in dressing.
• Substitute salmon with tofu for vegetarian version or use gluten-free soy sauce for gluten-sensitive diets.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 2
• Calories: 468 kcal
• Sugar: 1 g
• Sodium: 878 mg
• Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 0 mg