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