Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

If you love a salad that is packed with flavor, texture, and all of the fixings, then you’re going to fall in love with my Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. This dish is perfect for any occasion, whether it’s a light lunch, a picnic, or a dinner party. The combination of crunchy cucumbers, flaky salmon, creamy avocado, and crispy rice makes this salad truly unique. Plus, the easy creamy Asian dressing elevates it to another level of deliciousness.

Why You’ll Love This Recipe

• Flavor Explosion: The combination of fresh ingredients and bold flavors creates a salad that’s never boring.
• Texture Galore: Enjoy the delightful contrast between crispy rice and tender salmon, along with crunchy cucumbers.
• Meal Prep Friendly: This salad is perfect for making ahead of time. Store leftovers in an airtight container for up to three days.
• Versatile Ingredients: You can easily swap out ingredients based on your preferences or what’s in season.
• Nutrient-Rich: Packed with protein from salmon and edamame, plus healthy fats from avocados.

Tools and Preparation

Preparing the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing requires some essential kitchen tools. Having these handy will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Blender
• Large bowl
• Knife

Importance of Each Tool

• Baking sheet: Ideal for roasting the salmon and crisping the rice evenly.
• Blender: Essential for creating a smooth and creamy dressing that ties the salad together.

Ingredients

• 2 Cups Cooked Rice (cooled – I use jasmine rice, but any rice should work well)
• 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 Teaspoons Sea Salt
• 1.5 Tablespoons Crushed Red Pepper Flakes
• 1/2 Teaspoons 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 – you can also substitute one large English cucumber)
• 1 Cup Edamame (shelled)
• 1 Bunch Green Onions (thinly sliced – this is approximately 3/4 cup)
• 2 Avocados (chopped)
• 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

How to Make Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This temperature is perfect for achieving crispy rice and perfectly baked salmon.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This will prevent sticking and make cleanup easier.

Step 3: Cook the Rice

Cook your chosen rice according to package instructions. Allow it to cool fully before using it in the recipe.

Step 4: Toss the Rice

Add the cooled rice to the baking sheet. Toss it with soy sauce, chili crisp, and sesame oil until evenly coated.

Step 5: Bake the Rice

Transfer the baking sheet to the preheated oven. Bake for 30–40 minutes or until crispy, tossing halfway through for even cooking.

Step 6: Season the Salmon

While the rice bakes, season your salmon filets with sea salt, ground black pepper, and garlic powder. Place them on another baking sheet.

Step 7: Bake the Salmon

Put the tray with salmon into the oven alongside the crispy rice. Bake for about 13–14 minutes or until cooked to your liking.

Step 8: Shred the Salmon

Once done, remove the salmon from the oven. Use a fork to shred it into bite-sized pieces and set aside.

Step 9: Prepare Salad Ingredients

Wash and chop your cucumbers, edamame, green onions, and avocados. Add them all into a large mixing bowl.

Step 10: Combine Ingredients

Incorporate shredded salmon and crispy rice into your large bowl filled with chopped vegetables.

Step 11: Make the Dressing

In a blender, add olive oil, toasted sesame oil, soy sauce or coconut aminos, rice vinegar, honey, ground ginger, and sea salt. Blend until smooth.

Step 12: Dress Your Salad

Pour the creamy dressing over your salad mixture in the bowl. Toss gently until everything is well combined.

Step 13: Serve

Once combined fully, serve immediately or store leftovers in an airtight container in the fridge for up to three days. Enjoy!

How to Serve Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

This delightful salad is not just a meal but an experience. You can enjoy it in various ways to suit your preferences and occasions.

As a Main Dish

• Serve it as a standalone meal for lunch or dinner, offering a satisfying blend of flavors and textures.

In Lettuce Wraps

• Spoon the salad into large lettuce leaves for a fresh, low-carb option that adds crunch.

With Extra Toppings

• Top it with additional sesame seeds or crushed nuts for an extra layer of texture and flavor.

On a Bed of Greens

• Serve over mixed greens like baby spinach or arugula for added nutrients and color.

As a Meal Prep Option

• Store individual portions in airtight containers for easy grab-and-go lunches throughout the week.

How to Perfect Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Creating the perfect crispy rice salmon cucumber salad involves some simple yet effective tips to enhance its flavors and textures.

• Use Fresh Ingredients: Fresh cucumbers and avocados make all the difference in taste and crunch.
• Cool Your Rice: Ensuring your rice is completely cooled before baking will help achieve that perfect crispiness.
• Monitor Baking Time: Keep an eye on the crispy rice while it’s baking to prevent burning; tossing halfway through helps.
• Adjust Seasoning: Feel free to tweak the seasoning in both the rice and dressing to match your taste preferences.
• Serve Immediately: For the best texture, serve this salad right after preparing; crispy rice can lose its crunch over time.
• Experiment with Proteins: Try substituting salmon with grilled chicken or tofu for a different protein option.

Best Side Dishes for Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Pairing side dishes with your crispy rice salmon cucumber salad can elevate your meal even further. Here are some excellent options:

1. Miso Soup: A warm miso soup complements the freshness of the salad while adding depth to your meal.
2. Edamame Hummus: This creamy dip pairs well with crunchy veggies or pita chips as an appetizer.
3. Steamed Broccoli: Lightly steamed broccoli offers a nutritious side that balances out the richness of the salad.
4. Sushi Rolls: A few sushi rolls can provide fun finger food alongside this refreshing salad.
5. Grilled Veggies: Seasoned grilled vegetables add smoky flavors that harmonize beautifully with the salad’s ingredients.
6. Rice Paper Spring Rolls: These fresh rolls filled with veggies are light and refreshing, making them a great pairing.

Common Mistakes to Avoid

It’s easy to overlook some key details when making the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. Here are some common mistakes to avoid.

• Using warm rice: Make sure your rice is completely cooled before baking. Warm rice can lead to uneven crispiness.
• Overbaking the salmon: Keep an eye on the salmon while it bakes. Overcooked salmon can become dry and lose its flavor.
• Skipping seasoning: Don’t skip the seasonings for both the crispy rice and salmon. Proper seasoning enhances the overall taste of the salad.
• Not tossing well: Be sure to toss the salad thoroughly with the dressing. This ensures every bite is flavorful and delicious.
• Ignoring texture: Pay attention to the textures in your salad. For a balanced dish, include crunchy cucumbers, creamy avocado, and crispy rice.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The salad can be kept in the fridge for up to three days.

Freezing Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

• It is not recommended to freeze this salad due to its fresh ingredients.
• If you need to freeze, consider freezing components separately (like crispy rice and salmon).

Reheating Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

• Oven: Preheat your oven to 350°F and heat for about 10 minutes until warmed through.
• Microwave: Heat in short intervals of 30 seconds, stirring in between until warm.
• Stovetop: Use a skillet over medium heat, adding a splash of water or oil if needed, until heated through.

Frequently Asked Questions

Here are some frequently asked questions about the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing.

How can I make this salad vegan?

You can replace the salmon with tofu or tempeh and use a plant-based dressing. This keeps all flavors intact while making it vegan-friendly.

Can I prepare this salad ahead of time?

Yes, you can prepare most components ahead of time. Just add crispy rice right before serving for optimal crunchiness.

What other vegetables work well in this salad?

Feel free to incorporate bell peppers, carrots, or even radishes for added crunch and flavor!

How should I serve this salad?

This salad makes a great main dish but can also be served as a side at gatherings or barbecues.

Is this dish gluten-free?

Yes! If you use gluten-free soy sauce or coconut aminos, it’s entirely gluten-free.

Final Thoughts

The Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is not only delicious but also versatile. You can easily customize it by adding your favorite veggies or proteins. Give it a try for meal prep or as a refreshing dinner option!