Crispy Rice Salmon Cucumber Salad Recipe
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.
- 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
