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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Delight

Experience a refreshing twist with this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing, packed with vibrant flavors and textures.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 2 cups Cooked Rice Jasmine rice or any rice type
  • 8 oz Salmon Can be substituted with chicken or tofu
  • 4 pieces Persian Cucumbers Substitute with English cucumbers if needed
  • 1 cup Edamame Use peas or chickpeas as alternatives
  • 3 pieces Green Onions Chives can be used as a substitute
  • 2 pieces Avocado Tahini can replace for a nut-free option
For the Flavor Enhancers
  • 3 tbsp Soy Sauce Opt for tamari to keep it gluten-free
  • 1 tbsp Sesame Oil Use toasted sesame oil for extra flavor
  • 1 tbsp Chili Crisp Omit if you prefer no heat
  • 1 tsp Dried Onion
  • 1 tsp Garlic Fresh versions bring a bolder taste
  • 1 tsp Smoked Paprika Optional for milder flavors
  • 1 tsp Sea Salt Essential for enhancing the salmon
  • 1/2 tsp Ground Black Pepper
For the Dressing
  • 1/4 cup Olive Oil
  • 1 tbsp Toasted Sesame Oil
  • 2 tbsp Soy Sauce
  • 2 tbsp Rice Vinegar
  • 1 tbsp Honey Adjust for vegan options
  • 1 tsp Ground Ginger
  • 1/2 tsp Kosher Salt

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • parchment paper

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Cook your rice according to package instructions, then allow it to cool completely. Combine with soy sauce, chili crisp, and sesame oil in a bowl.
  3. Spread the rice on a lined baking sheet and bake for 30–40 minutes, flipping halfway through.
  4. Season salmon fillets with salt and pepper, place them on a baking sheet, and bake for 13–14 minutes until flaky.
  5. Shred cooked salmon into bite-sized pieces.
  6. In a bowl, combine chopped cucumbers, edamame, green onions, avocado, shredded salmon, and crispy rice. Toss gently.
  7. For the dressing, blend olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt until smooth.
  8. Drizzle the dressing over the salad and toss once more. Serve immediately or store in the fridge with dressing separate.

Notes

Ensure the rice cools completely before baking for optimal crispiness. Store dressing separately until ready to serve for best texture.