Name: Crispy Rice Salmon Cucumber Salad with Creamy Dressing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups Cooked Rice (Can substitute with jasmine or other rice variety.); 2 tablespoons Soy Sauce (Use tamari for gluten-free option.); 1 tablespoon Sesame Oil; 1 tablespoon Chili Crisp (Can use sriracha or omit for milder option.); 1 teaspoon Dried Onion; 1 teaspoon Dried Garlic; 1 teaspoon Smoked Paprika (Regular paprika can be used.); 1 teaspoon Sea Salt (Adjust to taste.); ½ teaspoon Crushed Red Pepper Flakes (Omit for milder dish.); 1 teaspoon Chili Powder; 1 tablespoon Olive Oil (Used for drizzling.); 1 pound Salmon (Can replace with chickpeas for plant-based option.); 2 cups Persian Cucumbers (English cucumbers work well too.); 1 cup Edamame; 2 stalks Green Onions (Can substitute with chives.); 1 large Avocados (Tahini is a substitute for different flavor.); 1 tablespoon Toasted Sesame Oil; 2 tablespoons Rice Vinegar (Apple cider vinegar can also be used.); 1 tablespoon Honey (Use maple syrup for vegan option.); 1 teaspoon Ground Ginger (Fresh ginger is a nice alternative.)

As I took my first bite of this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing, it felt like a burst of sunshine on a plate! Combining the satisfying crunch of crispy rice with the tender flakes of salmon and refreshing cucumbers, this dish quickly became my go-to for a quick, nutritious meal. Not only is this recipe a delightful, gluten-free option perfect for meal prep, but it’s also high in protein, ensuring you stay satisfied and energized throughout the day. Whether you’re looking for a lunch that feels indulgent or planning a light dinner, this salad brings together vibrant flavors and textures in a way that keeps you coming back for more. What unexpected twist will you discover in your kitchen today?

Why is this salad a must-try?

Vibrant Flavors: This salad is a refreshing combination of crunchy cucumbers, flaky salmon, and creamy avocado that dances on your palate with every bite.

Easy Meal Prep: Perfect for busy days, this dish can be made ahead and stored, ensuring a nutritious meal is always on hand.

High-Protein Delight: Packed with protein from salmon and edamame, it’s an excellent choice for anyone looking to fuel their day while enjoying a delicious meal.

Gluten-Free Goodness: Utilizing tamari keeps this recipe gluten-free, so everyone can indulge without worry.

Unique Twist: The crispy rice adds an unexpected crunchy element, elevating the traditional cucumber salad into something truly special.

For a refreshing drink to pair with your meal, consider a Cucumber Mint Cooler. Enjoy the burst of flavors!

Crispy Rice Salmon Cucumber Salad Ingredients

For the Crispy Rice
• Cooked Rice – The base for crispy texture; substitute with jasmine or any preferred rice variety.
• Soy Sauce – Adds umami flavor; for a gluten-free option, use tamari.
• Sesame Oil – Enhances nuttiness in the crispy rice.
• Chili Crisp – Provides heat and crunch; use sriracha or omit for a milder option.
• Dried Onion & Garlic – Adds savory depth; fresh versions offer a more intense flavor.
• Smoked Paprika – Delivers a smoky taste; regular paprika can be used instead.
• Sea Salt – Enhances overall flavor; adjust to taste.
• Crushed Red Pepper Flakes – Adds spiciness; omit for a milder dish.
• Chili Powder – Additional heat and flavor.
• Olive Oil – Used for drizzling and in the crispy rice mix.
For the Salad
• Salmon – The star protein source; can be replaced with chickpeas for a plant-based option.
• Persian Cucumbers – Offers a satisfying crunch; English cucumbers work well as an alternative.
• Edamame – Adds protein and delightful texture.
• Green Onions – Imparts fresh flavor; can be substituted with chives.
• Avocados – Provides creaminess; tahini is a great substitute for a different flavor.
For the Creamy Dressing
• Toasted Sesame Oil – Adds a rich, nutty essence.
• Rice Vinegar – Balances flavors in the dressing; apple cider vinegar can also be used.
• Honey – Sweetens the dressing; for a vegan option, try maple syrup.
• Ground Ginger – Adds warmth; fresh ginger is a lovely alternative.

This beautiful combination of ingredients makes for a Crispy Rice Salmon Cucumber Salad that’s not only delicious but also visually stunning, effortlessly turning a simple meal into a culinary masterpiece!

Step‑by‑Step Instructions for Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (204°C). As the oven warms up, prepare a baking sheet by lining it with parchment paper, which will help the crispy rice achieve that golden crunch. Make sure your baking sheet is ready for the rice mixture, ensuring it’s spaced out for even cooking.

Step 2: Mix the Rice Mixture
Once the cooked rice is completely cooled, place it in a large mixing bowl. Add soy sauce, chili crisp, and sesame oil, then gently fold the ingredients together until the rice is evenly coated. This mixture will bring a burst of flavors to your Crispy Rice Salmon Cucumber Salad.

Step 3: Bake the Rice
Spread the rice mixture evenly onto the prepared baking sheet, ensuring none of it is clumped together. Bake in the preheated oven for 30-40 minutes, tossing the rice halfway through to promote even crispness. Keep an eye on it, as you want it to turn a beautiful golden brown and become perfectly crunchy.

Step 4: Prepare the Salmon
While the rice bakes, take your salmon filets and season them generously with salt, pepper, and garlic powder. Place the seasoned salmon on a separate baking sheet. This will allow you to bake both the salmon and rice simultaneously, maximizing your cooking efficiency.

Step 5: Bake the Salmon
When the rice has about 15 minutes left, place the salmon in the oven alongside it. Bake for 13-14 minutes or until the salmon flakes easily with a fork, and you achieve your desired level of doneness. Keep the salmon tender but fully cooked to enhance the flavors of the salad.

Step 6: Shred the Salmon
After baking, remove the salmon from the oven and allow it to cool slightly. Using a fork, gently shred the salmon into flaky pieces. Set aside the shredded salmon as you prepare the rest of your salad, allowing its warm flavors to blend beautifully into the Crispy Rice Salmon Cucumber Salad.

Step 7: Combine the Salad Ingredients
In a large mixing bowl, combine the chopped cucumbers, edamame, sliced green onions, diced avocado, and the shredded salmon. Be gentle while mixing to maintain the integrity of the avocado and achieve a colorful, vibrant mix that will make your Crispy Rice Salmon Cucumber Salad visually appealing.

Step 8: Blend the Creamy Dressing
In a blender or food processor, combine your dressing ingredients: toasted sesame oil, rice vinegar, honey, and ground ginger. Blend until smooth and creamy, adjusting the flavors as needed. The dressing will add a rich, savory component that ties the salad together beautifully.

Step 9: Dress the Salad
Pour the creamy dressing over the salad mixture and toss gently until everything is well-coated. Allow the flavors to mingle for a couple of minutes, letting the dressing seep into the ingredients and enhancing the overall experience of your Crispy Rice Salmon Cucumber Salad.

Step 10: Serve
Serve immediately for a fresh crunch or store leftovers in an airtight container for up to three days. If you’re meal prepping, consider keeping the dressing separate to preserve the salad’s crispness. Enjoy the delightful textures and flavors you’ve created!

Variations & Substitutions for Crispy Rice Salmon Cucumber Salad

Feel free to get creative with this salad and make it your own with these delightful twists!

Grain Swap: Swap out the rice for quinoa or farro for a nutritious grain twist that adds a different texture and flavor profile.
Protein Change: Go plant-based by replacing the salmon with chickpeas or grilled tempeh. It’ll still be high in protein and packed with flavor.
Veggie Upgrade: Replace Persian cucumbers with bell peppers for a sweet crunch that adds color and variation to your salad.
Dairy-Free Creaminess: Instead of avocados, try tahini for a unique, creamy dressing option that still enhances the flavor.
Heat Levels: Use sriracha instead of chili crisp for a milder heat or leave it out entirely if you prefer a more subtle spice.

Incorporate your favorite flavors from a warm weather classic like a Pasta Salad Refreshing for a sensational pairing!

Fresh Herbs: Toss in some fresh cilantro or basil to enhance the freshness and add aromatic notes to the salad.
Citrus Zing: Drizzle a bit of fresh lime or lemon juice over the top just before serving for a burst of brightness that takes the salad to the next level.

This versatility ensures that you can create countless variations of the Crispy Rice Salmon Cucumber Salad to keep your meals exciting!

How to Store and Freeze Crispy Rice Salmon Cucumber Salad

Fridge: Store leftovers in an airtight container for up to 3 days. If you enjoy the crunch of crispy rice, keep it separate until ready to serve!

Freezer: It’s best not to freeze this salad as the textures can change, especially for the cucumbers and avocado, which may become mushy once thawed.

Reheating: If you’ve stored cooked rice separately, you can quickly reheat it in the microwave or on the stovetop. Just don’t forget to toss the salad ingredients with the dressing fresh before serving!

Make-Ahead Tips: For meal prep, prepare the components separately—keep the dressing and crispy rice apart from the other ingredients until you’re ready to enjoy this flavorful crispy rice salmon cucumber salad.

Make Ahead Options

These Crispy Rice Salmon Cucumber Salad bowls are perfect for meal prep, allowing you to savor fresh flavors even on your busiest days! You can prepare the crispy rice and the shredded salmon up to 24 hours in advance, storing them separately in airtight containers to maintain their texture. The salad components, including chopped cucumbers and edamame, can also be prepped and refrigerated up to 3 days ahead. Just remember to keep the creamy Asian dressing separate until serving to prevent sogginess. When ready to enjoy, simply combine all components in a bowl, drizzle with the dressing, and toss gently for a satisfying meal that’s just as delicious as when it was freshly made!

What to Serve with Crispy Rice Salmon Cucumber Salad

Elevate your dining experience by exploring delightful additions that complement the fresh flavors of this vibrant salad.

Coconut Quinoa: Fluffy quinoa infused with coconut provides a nutty counterpart, enhancing the dish’s tropical vibe. Mixed with fresh herbs, it adds a lovely aroma.
Miso Soup: A warm, comforting miso soup offers a soothing counterpart to the crunchy salad, balancing textures and flavors harmoniously.
Steamed Asparagus: Tender asparagus, lightly drizzled with sesame oil, adds a fresh, green element that pairs beautifully with the creamy dressing.
Pickled Ginger: A side of pickled ginger can enhance the dish with its tangy flavor, echoing the flavors found in sushi and creating a delightful contrast.
Sushi Rolls: Simple veggie sushi rolls can serve as a fun sidekick, allowing you to enjoy those familiar flavors alongside your main dish.
Chilled Sake: For a refreshing drink, try chilled sake; its delicate flavors will perfectly complement the salmon and vibrant salad.
Lemon Sorbet: Cleanse your palate with a light lemon sorbet; its bright citrus notes will leave you feeling refreshed after your meal.
Ginger Tea: A warm cup of ginger tea can provide a lightly spicy finish, enhancing the flavors of the salad’s creamy dressing.
Fruit Salad: A light fruit salad, bursting with seasonal berries, brings a sweet touch to your meal and rounds off the savory elements.

Expert Tips for Crispy Rice Salmon Cucumber Salad

Cool the Rice: Allow the cooked rice to cool completely before mixing it with the seasoning to ensure maximum crispiness in your salad.
Toss for Crispness: Don’t forget to toss the rice halfway through baking; this promotes even cooking and enhances the crispy texture in your dish.
Adjust Spice Levels: Customize the heat by adjusting the chili crisp and crushed red pepper flakes based on your personal preference for spice in this crispy rice salmon cucumber salad.
Store Separately: If meal prepping, store the salad and dressing separately to keep the ingredients fresh and avoid sogginess.
Experiment with Proteins: Try substituting salmon with grilled chicken or tempeh to suit your dietary preferences while keeping this dish deliciously high-protein.

Crispy Rice Salmon Cucumber Salad Recipe FAQs

How do I choose ripe cucumbers for this salad?
Absolutely! When selecting cucumbers, look for ones that are firm, shiny, and free from dark spots or soft spots all over. Persian cucumbers are great for this salad, but if you can’t find them, English cucumbers work just as well. They both offer a refreshing crunch and complement the other flavors beautifully.

How should I store leftovers of the Crispy Rice Salmon Cucumber Salad?
Very! Store leftovers in an airtight container in the fridge for up to 3 days. To maintain the crunchy texture of the crispy rice, I recommend keeping it separate from the other salad ingredients and dressing until you’re ready to serve. This way, you can enjoy that delightful crunch!

Can I freeze the Crispy Rice Salmon Cucumber Salad?
It’s best not to freeze this salad, as the texture of the cucumbers and avocado may become mushy once thawed, which isn’t very appealing. However, if you want to freeze any leftover cooked rice, you can do so by spreading it out on a baking sheet to cool, then transfer it to a freezer-safe container or bag for up to 3 months. When ready to use, simply reheat on the stovetop or in the microwave!

What can I do if I don’t have all the ingredients on hand?
No problem at all! You can substitute the salmon with grilled chicken or chickpeas for a plant-based option. Likewise, feel free to replace the Persian cucumbers with bell peppers or zucchini, and use quinoa or farro instead of rice for a wholesome twist. The more the merrier in terms of creativity in the kitchen!

Are there any dietary considerations for allergies with this salad?
Definitely! This recipe is gluten-free if you use tamari instead of soy sauce. If you have any allergies to seafood, you can easily replace the salmon with cooked, diced chicken or beans. Always double-check the labels for any pre-packaged ingredients, like the chili crisp, to ensure they align with dietary needs. Enjoy creating a dish that’s both delicious and accommodating to your preferences!

How can I incorporate more spice into the salad?
For those who love a fiery kick, feel free to increase the amount of chili crisp or crushed red pepper flakes. Another great option is adding a pinch of cayenne pepper into the dressing. Just remember to add slowly and taste as you go to find your perfect level of heat!