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–+ servings
Rice Salmon Cucumber Salad

Crispy Rice Salmon Cucumber Salad That Will Delight Your Tastebuds

This Rice Salmon Cucumber Salad is a delicious food experience that brings a fusion of flavors and textures to your meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cooked Jasmine Rice
  • 2 tablespoons Soy Sauce Tamari for gluten-free option
  • 1 tablespoon Sesame Oil Or olive oil
  • 1 tablespoon Chili Crisp Or your favorite hot sauce
  • 1 teaspoon Dried Onion Or fresh onion, adjusted
  • 1 teaspoon Dried Garlic Or adjust for fresh garlic
  • 1 teaspoon Smoked Paprika Regular paprika as alternative
  • 1 teaspoon Sea Salt Adjust to taste
  • 1 teaspoon Ground Black Pepper Adjust to taste
  • 2 fillets Salmon Or use tuna as a substitute
  • 2 medium Persian Cucumbers Or English cucumbers
  • 1 cup Edamame Or green peas
  • 2 stalks Green Onions Or substitute with chives
  • 1 medium Avocado Omit for lighter salad
For the Creamy Asian Dressing
  • 1/2 cup Mayonnaise Or vegan mayo
  • 2 tablespoons Rice Vinegar Apple cider vinegar as alternative
  • 1 tablespoon Honey Or agave for vegan option
  • 1 tablespoon Fresh Ginger Or ground ginger if fresh isn't available
  • 1 clove Garlic Adjust if using dried garlic

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a parchment-lined baking sheet.
  2. Cook jasmine rice and let it cool slightly, then spread the rice evenly on the prepared baking sheet.
  3. In a mixing bowl, combine cooled rice with soy sauce, chili crisp, and sesame oil. Toss until coated and bake for 30-40 minutes, tossing halfway through.
  4. Season salmon fillets with sea salt, black pepper, and garlic powder. Bake alongside rice for about 13-14 minutes.
  5. Remove salmon from oven, let cool, and then shred into bite-sized pieces.
  6. Chop Persian cucumbers, edamame, green onions, and avocado into bite-sized pieces.
  7. In a large bowl, combine shredded salmon, chopped vegetables, and crispy rice. Toss gently.
  8. Blend mayonnaise, rice vinegar, honey/agave, fresh ginger, and garlic until smooth for the dressing.
  9. Pour dressing over salad mixture and toss gently to combine. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use day-old rice for optimal crispiness. Keep the creamy dressing separate if meal-prepping to avoid sogginess.

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