Introduction

This Crispy Rice Salmon Cucumber Salad is a fresh and flavorful dish perfect for a light lunch or dinner. It combines crunchy, savory crispy rice with tender baked salmon and crisp cucumbers, all brought together by a creamy Asian dressing.

A wooden bowl filled with a colorful salad made of several layers: the base layer is thinly sliced green cucumber rounds, scattered with light green cubes of avocado, bright green edamame beans, and small pieces of cooked salmon with a slightly crispy brown edge. The texture looks fresh and varied with soft salmon flakes and crunchy cucumber slices. A large metal spoon with a light brown handle rests inside the bowl. The bowl sits on a white marbled surface next to a white plate with two forks and a pale pink cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crispy Rice:

2 cups cooked rice, cooled (jasmine rice recommended)
2 teaspoons soy sauce
1 tablespoon sesame oil
2 tablespoons chili crisp
¼ cup dried minced onion
¼ cup dried minced garlic
1 tablespoon smoked paprika
½ teaspoon sea salt
1.5 tablespoons crushed red pepper flakes
½ teaspoon chili powder
¾ cup olive oil

For the Salmon:

8 ounces salmon
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder

For the Salad:

5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
1 cup shelled edamame
1 bunch green onions, thinly sliced (about ¾ cup)
2 avocados, chopped

For the Creamy Asian Dressing:

¼ cup olive oil
¼ cup toasted sesame oil
3 tablespoons soy sauce or coconut aminos
3 tablespoons rice vinegar
2 tablespoons honey
1 ½ teaspoons ground ginger
½ teaspoon kosher salt

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Step 2: Cook rice according to your preferred method and allow it to cool completely. Spread the cooled rice on the prepared baking sheet.
Step 3: Toss the rice with soy sauce, chili crisp, and sesame oil until evenly coated.
Step 4: Bake the rice for 30-40 minutes, stirring halfway through to ensure even crisping. Remove when nicely crispy and set aside.
Step 5: While the rice bakes, season the salmon with sea salt, ground black pepper, and garlic powder. Place it on a separate baking sheet.
Step 6: Put the salmon in the oven during the last 13-14 minutes of the rice baking time. Bake until cooked through to your liking.
Step 7: When done, shred the salmon into bite-sized pieces using a fork and set aside.
Step 8: In a large bowl, combine the sliced cucumbers, edamame, green onions, and chopped avocados.
Step 9: Add the shredded salmon and crispy rice to the bowl with the vegetables.
Step 10: Prepare the dressing by blending olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt until smooth and creamy.
Step 11: Pour the dressing over the salad and toss gently to combine all ingredients well.
Step 12: Serve immediately and enjoy your fresh, crunchy, and flavorful salad!

Tips & Variations

Use day-old rice for the crispiest texture. Freshly cooked rice may be too moist.
Substitute salmon with cooked shrimp or tofu for different protein options.
Add chopped fresh herbs like cilantro or mint for an extra burst of freshness.
Adjust the amount of chili crisp or crushed red pepper flakes to control spice level.
Toast dried onion and garlic slightly before adding for deeper flavor if desired.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to three days. Because of the crispy rice, it’s best to keep it separate and add just before serving to maintain crunchiness. Reheat salmon gently if needed, but this salad is best served cold or at room temperature.

How to Serve

A white bowl filled with a colorful salad is placed on a white marbled surface. The base layer consists of brown rice cooked with seasoning, giving a textured, slightly crispy look. Scattered on top are bright green cucumber slices and chunks of green avocado, adding freshness. Thin slices of red onion curve across the salad, creating a striking contrast with the green and brown layers. Small pieces of red bell pepper are mixed throughout, adding pops of red color. Flaked white chicken is spread evenly over the salad, completing the mix of textures and colors. Two gold spoons rest inside the bowl, ready for serving. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crispy rice ahead of time?

Yes, you can prepare the crispy rice a day ahead and store it in an airtight container. Add it to the salad right before serving to keep it crunchy.

What if I don’t have chili crisp?

If you don’t have chili crisp, you can substitute with chili oil or a mixture of chili flakes and a little sesame oil for similar flavor and heat.

Crispy Rice Salmon Cucumber Salad Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

This Crispy Rice Salmon Cucumber Salad is a vibrant and delicious dish combining crispy baked rice with perfectly seasoned salmon, fresh cucumbers, edamame, avocado, and a creamy Asian-inspired dressing. The salad balances textures and flavors beautifully, making it a perfect light lunch or dinner option.

Author: Ella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Salad
Method: Baking
Cuisine: Asian Fusion
Diet: Low Fat

Ingredients

Scale

Crispy Rice:

2 Cups Cooked Rice, cooled (preferably jasmine rice)
2 Teaspoons Soy Sauce
1 Tablespoon Sesame Oil
2 Tablespoons Chili Crisp
¼ Cup Dried Onion, Minced
¼ Cup Dried Garlic, Minced
1 Tablespoon Smoked Paprika
½ Teaspoons Sea Salt
1.5 Tablespoons Crushed Red Pepper Flakes
½ Teaspoons Chili Powder
¾ Cup Olive Oil

Salmon:

8 Ounces Salmon
½ Teaspoon Sea Salt
½ Teaspoon Ground Black Pepper
½ Teaspoon Garlic Powder

Salad:

5 Persian Cucumbers, thinly sliced (or 1 large English cucumber)
1 Cup Edamame, shelled
1 Bunch Green Onions, thinly sliced (approx. ¾ cup)
2 Avocados, chopped

Creamy Asian Dressing:

¼ Cup Olive Oil
¼ Cup Toasted Sesame Oil
3 Tablespoons Soy Sauce or Coconut Aminos
3 Tablespoons Rice Vinegar
2 Tablespoons Honey
1½ Teaspoons Ground Ginger
½ Teaspoon Kosher Salt

Instructions

Prepare Crispy Rice: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Cook rice according to your preferred method and cool completely. Toss the cooled rice with soy sauce, chili crisp, and sesame oil on the baking sheet. Bake in the oven for 30-40 minutes, stirring halfway through, until the rice is golden and crispy.
Cook Salmon: Season salmon with sea salt, ground black pepper, and garlic powder. Place on a separate baking sheet and bake in the oven alongside the rice for 13-14 minutes until cooked through. Remove and shred with a fork.
Prepare Salad Ingredients: Thinly slice Persian cucumbers, shell edamame, thinly slice green onions, and chop avocados. Combine all in a large bowl.
Combine Salad: Add shredded salmon and crispy rice to the bowl with the salad ingredients and gently mix to combine.
Make Dressing: In a blender, combine olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt. Blend until smooth and creamy.
Toss Salad with Dressing: Pour the dressing over the salad mixture and toss until everything is well coated. Serve immediately and enjoy!

Notes

The crispy rice can be made with any cooked rice, but jasmine rice is recommended for its fragrance.
Chili crisp adds a spicy and savory flavor, but can be adjusted or omitted according to heat preference.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
If preferred, coconut aminos can be used instead of soy sauce for a gluten-free option.
The dressing is best prepared fresh but can be stored in the fridge for up to 2 days.

Keywords: Crispy Rice Salad, Salmon Salad, Asian Dressing, Healthy Salad, Easy Dinner, Gluten-Free Option