Name: Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Cuisine: Asian Fusion
Ingredients: 2 Cups Cooked Rice, cooled (preferably jasmine rice); 2 Teaspoons Soy Sauce; 1 Tablespoon Sesame Oil; 2 Tablespoons Chili Crisp; ¼ Cup Minced Dried Onion; ¼ Cup Minced Dried Garlic; 1 Tablespoon Smoked Paprika; ½ Teaspoon Sea Salt; 1.5 Tablespoons Crushed Red Pepper Flakes; ½ Teaspoon Chili Powder; ¾ Cup Olive Oil; 8 Ounces Salmon; ½ Teaspoon Sea Salt; ½ Teaspoon Ground Black Pepper; ½ Teaspoon Garlic Powder; 5 Persian Cucumbers, thinly sliced (or 1 large English cucumber); 1 Cup Edamame, shelled; 1 Bunch Green Onions, thinly sliced (about ¾ cup); 2 Avocados, chopped; 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

Jump to Recipe· 4.1 from 5 reviews

If you are craving a salad that brings together a symphony of textures and flavors, then the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe is about to be your new obsession. This delightful dish combines the satisfying crunch of crispy rice with tender, flaky salmon, refreshing cucumbers, creamy avocado, and vibrant edamame. The luscious creamy Asian dressing ties everything together perfectly, creating a meal that’s not only incredibly tasty but also colorful and nourishing. Whether you’re looking for a nutritious lunch or a show-stopping dinner, this salad will captivate your taste buds and leave you wanting more!

Ingredients You’ll Need

The image shows a fresh and colorful array of ingredients on a white marbled surface, ready to prepare a meal. In the lower left, a white plate holds a single thick, bright orange piece of raw salmon with visible white stripes. Above it, a white bowl filled with white rice sits next to a small glass container of golden honey with a dipper resting inside. To the right, a wooden cutting board carries several whole dark green cucumbers and neatly sliced cucumber rounds positioned near a large silver knife with a wooden handle. Around the cutting board, small white bowls contain bright green shelled edamame, dark soy sauce, a spicy red chili paste, and light beige seasoning powder. A white plate at the bottom right holds a halved avocado with light green flesh, chopped green scallions, and longer green herbs. Nearby is a small blue bowl with cracked black pepper. The whole scene has a clean, fresh feeling with ingredients ready for assembly. photo taken with an iphone --ar 4:5 --v 7

The magic of this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe lies in its thoughtfully selected ingredients. Each component plays a key role—whether it’s adding crunch, creaminess, fresh flavor, or that irresistible savory note.

2 Cups Cooked Rice, cooled: Jasmine rice works beautifully here, providing a fragrant and fluffy base that crisps up wonderfully.
2 Teaspoons Soy Sauce: Adds a subtle umami depth to the crispy rice for a savory punch.
1 Tablespoon Sesame Oil: Brings a warm, toasty aroma that enhances the rice and dressing alike.
2 Tablespoons Chili Crisp: Trader Joe’s version is a great find, giving your rice a spicy, crunchy kick.
¼ Cup Dried Onion, Minced: Packs rich, concentrated onion flavor that crisps gorgeously.
¼ Cup Dried Garlic, Minced: Provides a savory garlic boost to the rice with wonderful crispiness.
1 Tablespoon Smoked Paprika: Adds smoky warmth and a beautiful reddish hue to the rice.
½ Teaspoons Sea Salt: Essential for balancing all the savory flavors.
1.5 Tablespoons Crushed Red Pepper Flakes: For that perfect, subtle heat throughout the crispies.
½ Teaspoons Chili Powder: Enhances the spiciness with subtle smoky notes.
¾ cup Olive Oil: Used generously to crisp up the rice to perfection.
8 Ounces Salmon: Fresh, flaky, and seasoned delicately to complement the salad.
½ Teaspoon Sea Salt, ½ Teaspoon Ground Black Pepper, ½ Teaspoon Garlic Powder: Simple seasonings that elevate the salmon beautifully.
5 Persian Cucumbers, thinly sliced: Or one large English cucumber, for refreshing crunch and juiciness.
1 Cup Edamame, shelled: Adds a pop of vibrant color and tender protein goodness.
1 Bunch Green Onions, thinly sliced: Approximately ¾ cup—bright, fresh, and mildly pungent.
2 Avocados, chopped: Creamy, buttery texture that perfectly contrasts the crispy elements.
For the Creamy Asian Dressing:

¼ Cup Olive Oil: Provides a smooth base for the dressing.
¼ Cup Toasted Sesame Oil: Brings a nutty richness that defines the dressing’s character.
3 Tablespoons Soy Sauce or Coconut Aminos: Balances salty and savory notes beautifully.
3 Tablespoons Rice Vinegar: Adds a bright and tangy lift for freshness.
2 Tablespoons Honey: Just the right touch of natural sweetness to harmonize the flavors.
1 ½ Teaspoons Ground Ginger: Brings gentle warmth and zing.
½ Teaspoon Kosher Salt: Enhances all the other ingredients in the dressing.

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

Step 1: Prepare the Crispy Rice

Start by preheating your oven to 400°F to ensure it’s nice and hot for perfectly crisping the rice. Line a baking sheet with parchment paper for easy cleanup and even cooking. Spread your cooled jasmine rice evenly across the sheet. Toss the rice with soy sauce, chili crisp, and the fragrant sesame oil, making sure every grain gets coated. Pop it in the oven and bake for 30 to 40 minutes, tossing halfway through to crisp the rice evenly into golden, crunchy bites.

Step 2: Bake the Salmon

While your rice is getting crispy, season your salmon fillets with sea salt, black pepper, and garlic powder. Place the salmon on another baking sheet and slide it into the oven alongside your rice during the last 13 to 14 minutes of cooking. Bake until the salmon flakes easily with a fork but still stays juicy and tender. Once done, let it cool slightly, then shred it with a fork into flaky chunks that will beautifully complement the salad’s texture.

Step 3: Assemble the Salad

In a large mixing bowl, combine the thinly sliced Persian cucumbers, shelled edamame, sliced green onions, and creamy chopped avocado. Add the shredded salmon, then sprinkle the crispy rice on top. This layering creates delightful contrasts in every bite, from crisp and crunchy to smooth and tender.

Step 4: Blend the Creamy Asian Dressing

To bring all the flavors together, blend olive oil, toasted sesame oil, soy sauce (or coconut aminos), rice vinegar, honey, ground ginger, and kosher salt until you achieve a smooth, creamy dressing that coats the salad ingredients beautifully. Pour it generously over the salad and toss everything gently to combine without mashing the avocado.

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

The dish is served on a white plate with a slightly raised edge, filled with a mix of several layers. The base layer consists of small, round slices of fresh cucumber, bright green in color with a smooth texture. Scattered among the cucumber slices are glossy, green edamame beans. On top of these, there are chunks of light pink salmon, flaky and tender. Over the salmon and vegetables, there is a layer of finely chopped caramelized onions or similar browned ingredients, adding a dark brown, slightly crispy texture. The plate is placed on a white marbled surface, accompanied by a white-handled fork resting on the edge of the plate, and a soft pink cloth napkin to the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your salad’s presentation and add a pop of fresh flavor, sprinkle toasted sesame seeds or chopped fresh cilantro over the top. A wedge of lemon or lime on the side also offers a zesty bite that brightens every forkful.

Side Dishes

This salad is wonderfully satisfying on its own but pairs exceptionally well with a light miso soup or steamed jasmine rice. A simple edamame appetizer can also complement the Asian flavor profile perfectly.

Creative Ways to Present

For a fun twist, serve the salad in individual bowls lined with large lettuce leaves for easy finger food. Alternatively, layer the salmon, crispy rice, and salad in a large glass bowl for a stunning visual display that invites sharing and conversation at the table.

Make Ahead and Storage

Storing Leftovers

Leftover salad can be stored in an airtight container in the refrigerator for up to three days. For best texture preservation, keep the crispy rice separate and add it just before serving to maintain the satisfying crunch.

Freezing

This salad does not freeze well due to the fresh cucumbers and avocado, which lose their texture and flavor after thawing. It’s best enjoyed fresh or within a few days of preparation.

Reheating

If you want to reheat the salmon or crispy rice, warm them gently in the oven or a skillet. Avoid reheating the entire salad with the fresh ingredients and dressing to keep the flavors and textures vibrant and fresh.

FAQs

Can I use a different type of rice for the crispy rice?

Absolutely! While jasmine rice is recommended for its fragrance and texture, short-grain or medium-grain rice also works well when cooled and baked to crispy perfection.

Is this salad suitable for dairy-free and gluten-free diets?

Yes! This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe is naturally dairy-free and gluten-free as long as you use gluten-free soy sauce or coconut aminos for the dressing.

How spicy is this salad?

The chili crisp and red pepper flakes add a gentle, balanced heat that can easily be adjusted. If you prefer a milder version, reduce or omit these ingredients without sacrificing texture or flavor.

Can I prepare the salad without cooking the salmon?

While the baked salmon adds a warm, flaky texture, you could substitute cooked, cooled salmon or even canned wild salmon in a pinch. Just be sure to adjust seasoning accordingly for the best taste.

What’s the best way to thinly slice cucumbers for the salad?

Using a mandoline slicer or sharp knife helps achieve uniform, thin slices quickly, ensuring every bite has the perfect crisp refreshing crunch.

Final Thoughts

If you’re ready to enjoy a salad that delights at every bite, the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe is a must-try. It’s fresh, flavorful, texturally exciting, and effortlessly impressive. Whether you’re serving it for a weekday lunch or a weekend gathering, this recipe will quickly become one of your favorites—and a splendid way to celebrate vibrant, wholesome ingredients.