If you are craving a dish that perfectly balances texture, flavor, and freshness, then you’ve got to try this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe. Imagine the crunch of golden, crispy rice paired with tender, flaky salmon, all tossed with crisp cucumbers, creamy avocado, and a drizzle of a luscious Asian-inspired dressing. This salad is not only a feast for your taste buds but also a colorful and vibrant plate that’s as pleasing to the eye as it is to your palate. Whether you want something light yet satisfying for lunch or a crowd-pleaser for dinner, this recipe hits every note with warmth and zest.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be intimidated by the list; these ingredients are straightforward and essential for creating the harmonious flavors and satisfying textures that make this salad unforgettable. Each component—from the sesame oil’s nutty aroma to the refreshing crunch of Persian cucumbers—plays a vital role in bringing this dish to life.
- Cooked Jasmine Rice: The perfect base for crispiness thanks to its ideal texture when baked.
- Soy Sauce: Boosts umami depth in the crispy rice; swap for coconut aminos if you want gluten-free.
- Sesame Oil: Infuses a rich, nutty flavor to both rice and dressing, giving the salad authentic Asian flair.
- Chili Crisp: Adds a spicy punch and delightful texture to the topping, but it’s optional for milder tastes.
- Salmon Fillet: Provides protein and buttery richness that complements the crispy and fresh elements.
- Persian Cucumbers: Their crispness and mild flavor refresh every bite.
- Edamame: Brings a pop of color and an extra protein boost, giving the salad heartiness.
- Green Onions: Offer subtle oniony brightness with a gentle crunch.
- Avocados: Add creamy texture and healthy fats to balance the dish beautifully.
- Olive Oil: The base for the dressing that helps everything blend smoothly.
- Rice Vinegar: Provides a tangy balance to the dressing’s richness.
- Honey: Sweetens the dressing naturally, which can be swapped for maple syrup if you prefer.
- Ground Ginger: Adds warm spice and depth to the dressing; fresh ginger can be used instead.
- Salt: Essential for bringing out all the vibrant flavors.
How to Make Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
Step 1: Preheat the Oven
Start by getting your oven heated up to 400°F (200°C). Line a large baking sheet with parchment paper—this simple step will make sure your crispy rice doesn’t stick and bakes evenly, forming those irresistibly crunchy bits that are the heart of this salad.
Step 2: Prepare the Rice
Cook the jasmine rice according to its package instructions, then be patient and let it cool entirely—this is the secret to getting that perfect crispiness later on. Spread the cooled rice evenly in a single layer on your baking sheet for uniform baking.
Step 3: Season the Rice
In a mixing bowl, coat the cooled rice with soy sauce, sesame oil, and chili crisp. The soy sauce delivers a deep umami kick, while the sesame oil brings a toasty richness. Be sure every grain is thoroughly seasoned to build the flavorful base for your salad.
Step 4: Bake the Rice
Pop the rice in the preheated oven and bake for about 30 to 40 minutes. Halfway through, toss the rice to crisp it evenly on all sides. Keep a close eye because the goal is golden, crunchy rice pieces that elevate the salad’s texture beautifully.
Step 5: Prepare the Salmon
While the rice crisps, place your salmon fillet on a second baking sheet, seasoning it simply with salt, pepper, and a sprinkle of garlic powder. Bake it alongside the rice for 13–14 minutes until it flakes easily—this juicy protein completes the dish.
Step 6: Shred the Salmon
Once out of the oven, let the salmon cool a bit, then use a fork to gently shred it into bite-sized pieces. This tender salmon adds the perfect contrast to the crunchy rice and fresh vegetables in your salad.
Step 7: Combine the Salad Ingredients
In a generous bowl, combine the sliced Persian cucumbers, cooked edamame, green onions, creamy diced avocado, shredded salmon, and your freshly baked crispy rice. Give everything a gentle toss to meld textures and flavors without losing that distinct crunch.
Step 8: Make the Creamy Asian Dressing
Blend olive oil, sesame oil, soy sauce, rice vinegar, honey, ground ginger, and salt until smooth and creamy. This dressing is the magic sauce that brings all the elements of the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe into perfect harmony with its velvety, tangy, and sweet notes.
Step 9: Dress the Salad
Pour your freshly blended dressing over the combined salad and gently toss to coat every bite. This step brightens the colors and blends flavors, making each forkful a delightful experience.
Step 10: Serve or Store
Your vibrant and crunchy Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe is ready to enjoy right away! If saving some for later, store leftovers in an airtight container and keep the dressing separate until serving to maintain that wonderful crisp texture.
How to Serve Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
Garnishes
Adding garnishes like toasted sesame seeds or thinly sliced fresh chili brings extra flavor and eye appeal. Sprinkle chopped fresh cilantro or mint to introduce an herbal brightness that complements the creamy dressing perfectly.
Side Dishes
This salad shines on its own but pairs beautifully with simple steamed jasmine rice or light miso soup for a fuller meal. A side of pickled vegetables can add a pleasant tang and crunch that echoes the salad’s fresh vibe.
Creative Ways to Present
For a stunning presentation, serve the salad in individual glass bowls to showcase all its colorful layers. Alternatively, pile it atop large lettuce leaves or in crisp wonton cups for a fun, finger-food style dish that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to three days. Keep the creamy dressing separate in a small jar or container to avoid sogginess and toss everything together just before serving to refresh the textures.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The delicate cucumbers and creamy avocado will lose their texture when thawed, and the crispy rice will soften.
Reheating
If you want to enjoy the crispy rice again warm, reheat it separately in a skillet to revive its crunch. The rest of the salad and dressing should be served cold or at room temperature to keep flavors bright and fresh.
FAQs
Can I use a different type of rice for the crispy rice?
Absolutely! While jasmine rice is recommended for its texture and fragrance, medium or short-grain rice can also work well. Just make sure the rice is well-cooled before baking to get the best crispiness.
What if I’m not a fan of salmon? What could I use instead?
You can swap salmon with tuna, grilled chicken, or even crispy tofu for a vegetarian twist. Each alternative will bring a different protein punch and keep the salad just as delicious.
Is there a vegan version of the creamy Asian dressing?
Definitely! Replace honey with maple syrup, use tamari instead of soy sauce for a gluten-free option, and ensure your oils are plant-based. The dressing stays just as flavorful and creamy without compromising on taste.
How spicy is the chili crisp in this recipe?
The chili crisp offers a moderate heat with a nice crunch, but if you prefer less spice, you can reduce the amount or skip it entirely. Crushed red pepper or a mild chili oil can be good alternatives.
Can I prepare parts of this recipe ahead of time?
Yes! You can cook and cool the rice ahead of time and bake the crispy rice shortly before serving. The salmon can be baked a few hours before as well, but it’s best to assemble and dress the salad just before eating to keep everything fresh and crisp.
Final Thoughts
This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe is a beautiful celebration of textures and flavors that’s sure to brighten your meal times. Whether you’re making it for a busy weeknight or a special gathering, it’s a dish you’ll keep coming back to again and again. Give it a try and watch how it quickly becomes a new favorite in your recipe collection!
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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing combines crunchy baked rice, tender salmon, and fresh vegetables for a delightful and healthy meal. The salad boasts layers of texture and flavor, from the umami-rich crispy rice to the creamy avocado and zesty dressing, making it perfect for a light lunch or dinner.
Ingredients
For the Salad
- 2 cups cooked jasmine rice
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp chili crisp (optional)
- 1 salmon fillet (about 6 oz)
- 1 cup Persian cucumbers, sliced
- 1/2 cup shelled edamame
- 2 green onions, sliced
- 1 ripe avocado, diced
For the Creamy Asian Dressing
- 2 tbsp olive oil (extra virgin preferred)
- 1 tbsp sesame oil
- 2 tbsp soy sauce (or gluten-free alternative)
- 1 tbsp rice vinegar
- 1 tbsp honey (or maple syrup for vegan option)
- 1/2 tsp ground ginger
- pinch of salt, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking of the crispy rice.
- Prepare the Rice: Cook jasmine rice according to package instructions and allow it to cool completely. Once cooled, spread the rice in a single layer on the prepared baking sheet to promote even crisping.
- Season the Rice: In a mixing bowl, toss the cooled rice with soy sauce, sesame oil, and chili crisp until every grain is evenly coated, enhancing its flavor and preparing it for baking.
- Bake the Rice: Bake the seasoned rice in the preheated oven for 30-40 minutes, tossing halfway through to ensure all sides become crispy and golden. Monitor closely to achieve a perfect crunch.
- Prepare the Salmon: Place the salmon fillet on a separate baking sheet and season with salt, pepper, and garlic powder. Bake alongside the rice for 13-14 minutes or until it flakes easily with a fork.
- Shred the Salmon: Let the cooked salmon cool slightly, then shred it into bite-sized pieces using a fork. Set aside for mixing with the salad ingredients.
- Combine the Salad Ingredients: In a large mixing bowl, gently combine the sliced cucumbers, cooked edamame, green onions, diced avocado, shredded salmon, and crispy baked rice to blend the flavors and textures.
- Make the Creamy Dressing: Blend together olive oil, sesame oil, soy sauce, rice vinegar, honey, ground ginger, and a pinch of salt until smooth, creating a rich and flavorful Asian dressing.
- Dress the Salad: Pour the creamy dressing over the salad mixture and toss gently to ensure an even coating while preserving the salad’s texture.
- Serve or Store: Serve immediately for optimal texture or store leftovers in an airtight container in the refrigerator for up to three days, keeping the dressing separate if prepared in advance.
Notes
- Use coconut aminos instead of soy sauce for a gluten-free option.
- Chili crisp can be omitted or replaced with crushed red pepper flakes for less heat.
- Substitute Persian cucumbers with English cucumbers if unavailable.
- Use peas if edamame is not accessible.
- Maple syrup can replace honey to make the dressing vegan.
- To keep the crispy rice crunchy longer, add it to the salad just before serving.
- Leftover crispy rice can be stored separately for up to 2 days in an airtight container.
