Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe

Introduction

This Crispy Rice Salmon Cucumber Salad combines crunchy baked rice with tender salmon and fresh vegetables, all tossed in a creamy Asian dressing. It’s a light yet satisfying dish perfect for a healthy lunch or dinner.

Ingredients

• 2 cups cooked rice (cooled, jasmine or any rice)
• 2 teaspoons soy sauce
• 1 tablespoon sesame oil
• 1/4 cup dried onion (minced)
• 1/4 cup dried garlic (minced)
• 1 tablespoon smoked paprika
• 1/2 teaspoon sea salt
• 1.5 tablespoons crushed red pepper flakes
• 1/2 teaspoon chili powder
• 3/4 cup olive oil
• 8 ounces salmon
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 5 Persian cucumbers (thinly sliced, or substitute 1 large English cucumber)
• 1 cup shelled edamame
• 1 bunch green onions (thinly sliced, about 3/4 cup)
• 2 avocados (chopped)
• 1/4 cup olive oil (for dressing)
• 1/4 cup toasted sesame oil
• 3 tablespoons soy sauce or coconut aminos
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon kosher salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: Cook the rice using your preferred method and let it cool completely. Spread the cooled rice evenly on the prepared baking sheet.
3. Step 3: In a bowl, toss the cooled rice with soy sauce, crushed red pepper flakes, and sesame oil to evenly coat.
4. Step 4: Bake the rice in the oven for 30-40 minutes, stirring halfway through to ensure even crispiness. Remove and set aside.
5. Step 5: While the rice bakes, season the salmon fillets with sea salt, ground black pepper, and garlic powder. Place them on a separate baking sheet.
6. Step 6: Bake the salmon in the oven alongside the rice for 13-14 minutes or until cooked through to your liking. Remove and shred the salmon with a fork.
7. Step 7: Prepare the salad by combining thinly sliced cucumbers, shelled edamame, green onions, and chopped avocado in a large bowl.
8. Step 8: Add the shredded salmon and crispy rice to the bowl with the vegetables.
9. Step 9: In a blender, combine olive oil, toasted sesame oil, soy sauce or coconut aminos, rice vinegar, honey, ground ginger, and kosher salt. Blend until smooth and creamy.
10. Step 10: Pour the dressing over the salad and toss gently until everything is evenly coated.
11. Step 11: Serve immediately and enjoy your fresh and flavorful crispy rice salmon cucumber salad.

Tips & Variations

• Use jasmine rice for its fragrant flavor, but any day-old rice works well for crispiness.
• For a milder kick, reduce or omit the crushed red pepper flakes.
• Substitute salmon with cooked shrimp or tofu for different protein options.
• If you don’t have a blender, whisk the dressing ingredients vigorously until combined.

Storage

Store leftover salad in an airtight container in the refrigerator for up to three days. To keep the crispy rice crunchy, store it separately and add just before serving. Reheat salmon gently if desired, but this salad is best enjoyed fresh or chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rice for this recipe?

Yes, leftover rice works best because it’s drier, which helps it crisp up nicely when baked.

Is it necessary to bake the rice and salmon at the same time?

It’s convenient but not mandatory. You can bake them separately if needed, just keep an eye on cooking times to avoid overcooking.

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is a flavorful and textured salad combining crispy oven-baked rice, tender baked salmon, fresh cucumbers, edamame, avocado, and green onions. Tossed in a creamy, slightly sweet and tangy Asian-inspired dressing, this salad offers a delightful balance of crunchy, creamy, and savory elements perfect for a satisfying lunch or dinner.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Crispy Rice

• 2 Cups Cooked Rice (cooled, jasmine or any variety)
• 2 Teaspoons Soy Sauce
• 1 Tablespoon Sesame Oil
• 1/4 Cup Dried Onion (Minced)
• 1/4 Cup Dried Garlic (Minced)
• 1 Tablespoon Smoked Paprika
• 1/2 Teaspoon Sea Salt
• 1.5 Tablespoons Crushed Red Pepper Flakes
• 1/2 Teaspoon Chili Powder
• 3/4 cup Olive Oil

Salmon

• 8 Ounces Salmon
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Ground Black Pepper
• 1/2 Teaspoon Garlic Powder

Salad

• 5 Persian Cucumbers (thinly sliced, or substitute 1 large English cucumber)
• 1 Cup Edamame (shelled)
• 1 Bunch Green Onions (thinly sliced, approx. 3/4 cup)
• 2 Avocados (chopped)

Creamy Asian Dressing

• 1/4 Cup Olive Oil
• 1/4 Cup Toasted Sesame Oil
• 3 Tablespoons Soy Sauce or Coconut Aminos
• 3 Tablespoons Rice Vinegar
• 2 Tablespoons Honey
• 1 1/2 Teaspoons Ground Ginger
• 1/2 Teaspoon Kosher Salt

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the crispy rice and salmon.
2. Line Baking Sheet: Line a baking sheet with parchment paper and set it aside for crispy rice preparation.
3. Cook Rice: Cook the rice using your preferred method, cool it completely, then spread it onto the prepared baking sheet.
4. Season Rice: Toss the cooled rice with soy sauce, chili crisp, and sesame oil until evenly coated.
5. Bake Crispy Rice: Bake the rice in the preheated oven for 30 to 40 minutes, tossing halfway through to ensure even crisping, until the rice is nicely crispy.
6. Prepare Salmon Filets: Season the salmon filets with sea salt, ground black pepper, and garlic powder. Place them on a separate baking sheet.
7. Bake Salmon: Place the salmon in the oven alongside the crispy rice and bake for 13 to 14 minutes or until cooked to your desired doneness.
8. Shred Salmon: Remove the salmon from the oven and use a fork to shred it into bite-sized pieces. Set aside.
9. Set Rice Aside: Remove crispy rice from the oven and let it cool slightly while you prepare the salad.
10. Prepare the Salad: Wash and thinly slice the Persian cucumbers, chop the avocados, and add the edamame and sliced green onions to a large mixing bowl.
11. Add Salmon and Crispy Rice: Add the shredded salmon and crispy rice to the bowl with the vegetables.
12. Prepare the Dressing: Combine olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt in a blender and blend until smooth and creamy.
13. Add Dressing to Salad: Pour the creamy Asian dressing over the salad and toss thoroughly to evenly coat all ingredients.
14. Serve, Store, and Enjoy: Serve the salad immediately for best texture and freshness. Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

• Use jasmine rice or any white rice, but make sure it is fully cooled for best crispiness.
• You can substitute Persian cucumbers with English cucumbers if preferred.
• Adjust the spiciness by varying the amount of crushed red pepper flakes and chili powder.
• Leftover crispy rice can be stored separately to maintain crunch when reheating or serving later.
• For a soy-free version, replace soy sauce with coconut aminos in both rice seasoning and dressing.
• Make sure salmon is cooked fully; internal temperature should reach 145°F (63°C) for safety.

Keywords: salmon salad, crispy rice salad, Asian dressing salad, baked salmon recipe, healthy salad recipes, creamy Asian dressing