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Crispy Rice Salmon Cucumber Salad with Creamy Dressing

This Crispy Rice Salmon Cucumber Salad is a nutritious, gluten-free dish that combines crispy rice, salmon, and fresh cucumbers for a delightful meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Rice
  • 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.
For the Salad
  • 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.
For the Creamy Dressing
  • 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.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Blender or Food Processor

Method
 

Preparation Steps
  1. Step 1: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large mixing bowl, combine cooled cooked rice, soy sauce, chili crisp, and sesame oil. Mix until evenly coated.
  3. Step 3: Spread the rice mixture on the prepared baking sheet. Bake for 30-40 minutes, tossing halfway through for even crispness.
  4. Step 4: Season the salmon filets with salt, pepper, and garlic powder. Place on another baking sheet.
  5. Step 5: Bake the salmon alongside the rice for about 13-14 minutes until it flakes easily.
  6. Step 6: Allow the salmon to cool slightly, then shred into pieces.
  7. Step 7: In a large bowl, combine cucumbers, edamame, green onions, avocado, and shredded salmon. Mix gently.
  8. Step 8: Blend the dressing ingredients until smooth and creamy. Adjust flavors to taste.
  9. Step 9: Pour the dressing over the salad and toss gently until well-coated. Let flavors mingle for a few minutes.
  10. Step 10: Serve immediately or store leftovers in an airtight container for up to three days.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

For meal prep, keep the dressing separate until ready to serve to preserve crispness.

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