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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Delight

Enjoy a flavorful Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing, bursting with textures and freshness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Cooked Rice Use day-old rice for best crispiness.
  • 1 lb Salmon Choose high-quality salmon for rich flavor.
  • 2 medium Persian Cucumbers Thinly sliced for optimal crunch.
  • 1 cup Edamame Shelled; substitute with green peas if desired.
  • 4 stalks Green Onions Use green parts for garnish.
  • 1 medium Avocados Chop just before serving.
For the Dressing
  • 3 tbsp Soy Sauce Substitute with coconut aminos for gluten-free.
  • 2 tbsp Sesame Oil Use toasted sesame oil for richer flavor.
  • 2 tbsp Olive Oil Extra virgin will add richness.
  • 2 tbsp Rice Vinegar Apple cider vinegar can be a substitute.
  • 1 tbsp Honey Maple syrup works for vegan alternative.
  • 1 tsp Ground Ginger Freshly grated ginger can enhance flavor.
  • 1-2 tsp Chili Crisp Adjust based on heat preference.

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • whisk
  • Parchment Paper
  • Fork

Method
 

Cooking Steps
  1. Preheat the oven to 400°F (200°C) to achieve perfect crispy rice.
  2. Spread cooled cooked rice in a single layer on a parchment-lined baking sheet.
  3. In a bowl, mix rice with soy sauce, sesame oil, and chili crisp until evenly coated.
  4. Bake seasoned rice for 30-40 minutes, tossing halfway for even crisping.
  5. Season salmon with salt, pepper, and garlic powder, then place on a parchment-lined baking sheet.
  6. Bake salmon for 13-14 minutes until it flakes easily with a fork.
  7. Once the salmon is cooked, shred it into bite-sized pieces using a fork.
  8. In a mixing bowl, combine shredded salmon, cucumbers, edamame, green onions, and avocado.
  9. For the dressing, whisk together olive oil, rice vinegar, honey, ginger, and chili crisp until smooth.
  10. Dress the salad mixture with creamy dressing and toss gently to coat.
  11. Serve immediately or store leftovers in an airtight container for up to three days.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 650mgFiber: 8gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

For best results, keep the crispy rice separate until just before serving to maintain its crunch.

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