Description
This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is a vibrant and flavorful dish that combines the crunch of crispy baked rice and fresh cucumbers with tender, flaky salmon, creamy avocado, and nutritious edamame. Topped with a luscious, smooth Asian-inspired dressing, this salad delivers a perfect balance of textures and bold flavors, making it an ideal choice for a satisfying meal or meal prep option.
Ingredients
For the Crispy Rice:
- 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
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 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 crispy rice: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Cook the rice using your preferred method and let it cool completely. Spread the cooled rice evenly on the baking sheet, then toss it with soy sauce, chili crisp, and sesame oil to coat thoroughly.
- Bake crispy rice: Place the baking sheet in the oven and bake the rice for 30 to 40 minutes, stirring halfway through to ensure even crisping. The rice should turn nice and crispy by the end of baking.
- Prepare salmon: While the rice is baking, season the salmon fillets with sea salt, ground black pepper, and garlic powder. Arrange the fillets on a separate baking sheet.
- Bake salmon: Place the salmon in the oven alongside the crispy rice for the last 13-14 minutes of cooking, or until cooked to your desired doneness. Once done, remove the salmon from the oven and shred it with a fork into bite-sized pieces.
- Combine salad ingredients: In a large bowl, add the sliced Persian cucumbers, shelled edamame, thinly sliced green onions, and chopped avocados. Mix in the shredded salmon and crispy rice.
- Make the creamy Asian dressing: Add olive oil, toasted sesame oil, soy sauce or coconut aminos, rice vinegar, honey, ground ginger, and kosher salt to a blender. Blend until the dressing is smooth and creamy.
- Dress and serve: Pour the creamy Asian dressing over the salad mixture and toss thoroughly to combine all ingredients evenly. Serve immediately or store leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Use jasmine rice for best texture in the crispy rice but any white rice variety will work.
- Chili crisp can be bought from stores like Trader Joe’s or made at home for a personalized spicy crunch.
- If Persian cucumbers are not available, substitute with thinly sliced English cucumber.
- The salad is best served fresh but can be stored refrigerated for up to three days.
- Adjust the amount of crushed red pepper flakes and chili powder in the crispy rice to control the spice level to your preference.
- For a dairy-free and gluten-free meal, ensure soy sauce is replaced with coconut aminos if needed.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
