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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

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This vibrant salad is a delicious combination of crispy rice, tender salmon, and refreshing vegetables, all tossed in a creamy Asian dressing. It’s a burst of flavor and textures that will leave you craving more! The crispy rice adds crunch, while the creamy dressing brings it all together for the perfect balance of savory and fresh.

Ingredients

Scale

For the Crispy Rice:

  • 2 cups cooked rice (cooled; jasmine rice recommended, but any type works)
  • 2 teaspoons soy sauce
  • 2 tablespoons chili crisp (store-bought or homemade)
  • 1 tablespoon sesame 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 substitute 1 large English cucumber)
  • 1 cup edamame (shelled)
  • 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

Prepare the Crispy Rice

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cool and Season the Rice: Cook the rice and let it cool completely. In a mixing bowl, toss the cooled rice with soy sauce, chili crisp, and sesame oil. Spread evenly on the prepared baking sheet.
  3. Bake: Bake the rice for 30–40 minutes, tossing halfway through, until crispy and golden.

Cook the Salmon

  1. Season the Salmon: Place the salmon fillets on a baking sheet. Season with sea salt, black pepper, and garlic powder.
  2. Bake: Transfer the baking sheet to the oven (alongside the crispy rice) and bake for 13–14 minutes, or until the salmon is cooked through.
  3. Shred the Salmon: Once done, use a fork to shred the salmon into bite-sized pieces and set aside.

Prepare the Salad

  1. Chop the Vegetables: Wash and chop the Persian cucumbers, edamame, green onions, and avocados. Add them to a large bowl.
  2. Combine Ingredients: Add the shredded salmon and crispy rice to the bowl with the vegetables.

Make the Dressing

  1. Blend the 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.

Assemble and Serve

  1. Dress the Salad: Pour the dressing over the salad. Toss gently to combine all ingredients evenly.
  2. Serve: Serve immediately and enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Crispy Rice Tip: For extra crunch, let the rice cool completely before tossing with the seasonings and baking.
  • Meal Prep: The dressing and crispy rice can be made ahead and stored separately for quicker assembly.
  • Substitutions: Feel free to swap salmon with chicken, tofu, or shrimp for a variation.

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