Name: Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Bliss
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 cups Cooked Jasmine Rice (Use day-old for better crispiness); 2 tablespoons Soy Sauce (Substitute with coconut aminos for gluten-free); 1 tablespoon Sesame Oil (Light olive oil can be used instead); 2 tablespoons Chili Crisp (Adjust based on spice preference); 1 teaspoon Dried Onion (Fresh minced is an alternative); 1 teaspoon Dried Garlic (Use fresh minced as an alternative); 1 teaspoon Smoked Paprika (Regular paprika works if unavailable); 1 teaspoon Sea Salt (Kosher or table salt works); 1/2 teaspoon Crushed Red Pepper Flakes (Adjust to taste); 1/2 teaspoon Chili Powder (Adjust to taste); 2 tablespoons Olive Oil (Extra virgin is best for flavor); 1 pound Salmon (Substitute with grilled chicken or tofu); 2 cups Persian Cucumbers (English cucumber can also be used); 1 cup Shelled Edamame (Can substitute with shelled peas); 3 scallions Green Onions (Chives can be a substitute); 1 large Avocado (Fresh guacamole is an alternative); 3 tablespoons Olive Oil (Base for the dressing); 1 tablespoon Toasted Sesame Oil (Can be omitted for a lighter dressing); 2 tablespoons Soy Sauce or Coconut Aminos (Provides flavor); 1 tablespoon Rice Vinegar (Apple cider vinegar can be used); 1 tablespoon Honey (Maple syrup for a vegan option); 1 teaspoon Ground Ginger (Fresh ginger can be used for stronger flavor); 1 teaspoon Kosher Salt (Balances flavors)

As I sat down to create something new and exciting for dinner, I found myself craving a burst of fresh flavors and an extra crunch to elevate my meal. That’s when the idea for a Crisp Rice Salmon Cucumber Salad with Creamy Asian Dressing came to life! This salad is more than just a meal; it’s a delightful medley of textures, featuring flaky salmon, crunchy cucumbers, and creamy avocado, all enhanced by a savory, homemade dressing. Not only is it gluten-free and dairy-free, but it’s also perfect for meal prepping—offering a nourishing option when life gets hectic. Trust me, you’ll love how quickly this dish comes together, turning your kitchen into a vibrant culinary experience. Curious about how to whip up this refreshing and satisfying salad? Let’s dive right in!

Why is this salad a must-try?

Bold flavors await you in this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. Easy to make, you can have this delicious meal prepped in no time, perfect for busy weekdays. Health-conscious eaters will appreciate that it’s both gluten-free and dairy-free, while still packing a protein punch with salmon. Vibrant textures bring your dish to life—crispy rice, tender salmon, and fresh veggies create a satisfying crunch. Pair it with a refreshing Strawberry Spinach Salad for a well-rounded meal or mix it up with different proteins like grilled chicken or tofu!

Crispy Rice Salmon Cucumber Salad Ingredients

For the Crispy Rice
Cooked Rice – Using day-old jasmine rice enhances crispiness.
Soy Sauce – Adds savory umami flavor; substitute with coconut aminos for a gluten-free option.
Sesame Oil – Contributes nuttiness to the rice; light olive oil can be used instead.
Chili Crisp – Delivers a spicy kick; purchase store-bought or make your own based on preference.
Dried Onion & Garlic – Infuses depth and flavor; fresh minced onion and garlic can be used as an alternative.
Smoked Paprika – Adds a mild smokiness; use regular paprika if unavailable.
Sea Salt – Enhances overall flavor; kosher salt or table salt works well.
Crushed Red Pepper Flakes & Chili Powder – Provide additional heat; adjust to taste based on spice level preference.
Olive Oil – Serves as the dressing base; extra virgin is best for flavor.
For the Salad
Salmon – A source of protein and healthy fats; substitute with grilled chicken or tofu for a different protein.
Persian Cucumbers – Offer crunch and a refreshing taste; English cucumber can also be used.
Edamame – Adds both protein and color; shelled peas can be a good replacement.
Green Onions – Provide a mild onion flavor that enhances freshness; chives are a suitable substitute.
Avocados – Introduce creaminess; fresh guacamole is an alternative for a similar taste.
For the Creamy Asian Dressing
Olive Oil – Acts as the base for the dressing.
Toasted Sesame Oil – Adds a rich nutty flavor; can be omitted for a lighter dressing.
Soy Sauce or Coconut Aminos – Provides saltiness and richness.
Rice Vinegar – Brightens the dressing; apple cider vinegar can replace it.
Honey – Adds sweetness and balance; maple syrup is a vegan option.
Ground Ginger – Introduces warmth and depth; fresh ginger can be used for a stronger flavor.
Kosher Salt – Balances flavors in the dressing.

Ready to bring the joy of a Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing to your table? Let’s get cooking!

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

Step 1: Prepare the Crispy Rice
Preheat your oven to 400°F (200°C). In a large bowl, combine the day-old jasmine rice with soy sauce, sesame oil, chili crisp, dried onion, garlic, smoked paprika, and sea salt. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 30–40 minutes, stirring halfway through, until the rice is beautifully golden and crispy.

Step 2: Bake the Salmon
While the rice is in the oven, season your salmon fillets with sea salt, pepper, and garlic powder. Arrange the salmon on a separate baking sheet and place it in the oven during the last 13-14 minutes of the rice’s baking time. The salmon is ready when it easily flakes with a fork, and the exterior looks slightly caramelized.

Step 3: Assemble Salad Ingredients
Once the crispy rice and salmon are finished baking, allow them to cool slightly. In a large mixing bowl, chop the Persian cucumbers, green onions, and avocado. Then, add the shelled edamame and the shredded salmon, breaking it into bite-sized pieces. Finally, fold in the crispy rice, making sure all ingredients are well incorporated.

Step 4: Make the Dressing
In a blender or mixing bowl, combine olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt. Blend or whisk until the mixture is smooth and creamy. Taste the dressing and adjust seasoning as needed to ensure a perfect balance of flavors that will elevate your Crispy Rice Salmon Cucumber Salad.

Step 5: Combine and Serve
Drizzle the creamy Asian dressing over the salad mixture, tossing gently to ensure every ingredient is coated. The combination of crispy rice, tender salmon, fresh cucumbers, and creamy avocado creates a delightful texture. Serve the salad immediately for the best freshness, and enjoy this nourishing meal packed with flavors!

What to Serve with Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Bring your table to life with delicious sides that perfectly complement this vibrant salad.

Miso Soup: This warm, savory soup adds a cozy touch and enhances the Japanese flavor profile of your meal. Its umami richness contrasts beautifully with the coolness of the salad.
Quinoa Pilaf: Light and nutty, quinoa pilaf prepares easily and brings a protein boost to the table. Toss in some seasonal veggies for extra color and flavor.
Steamed Edamame: A delightful pop of fresh, green vibrancy! These protein-packed bites become an interactive side that matches perfectly with the salad’s tones.
Tempura Vegetables: Crunchy and fried to perfection, these light bites provide a delicious contrast that plays up the textures in your salad. Carrots and sweet potatoes are excellent choices!
Asian Cucumber Salad: Crisp slices mixed in a tangy vinaigrette can provide a refreshing echo of flavors and textures, enhancing the overall experience.
Coconut Rice: Creamy and fragrant, coconut rice brings a sweet, tropical twist that pairs exquisitely with the creamy Asian dressing in your salad.
Sparkling Green Tea: This cool, fizzy drink refreshes the palate and complements the lightness of the meal perfectly, making it an ideal drink choice.
Mochi Ice Cream: Smooth and chewy, this delightful dessert rounds off your meal on a sweet note, with flavors that can mirror your salad’s fresh taste!

Crispy Rice Salmon Cucumber Salad Variations

Feel free to customize your salad experience with these delightful variations that will tantalize your taste buds!

Protein Swap: Substitute salmon with grilled chicken or tofu for a different protein-rich option. Both choices add their unique flavors while keeping the dish light and nutritious.
Zucchini Twist: Replace cucumbers with thinly sliced zucchini for a fresh twist on the classic. This seasonal option not only adds a nice texture but also complements the other flavors beautifully.
Veggie Medley: Incorporate a rainbow of veggies like bell peppers, carrots, or snap peas for added color and nutrients. These vibrant additions not only amp up the health factor but also create an eye-catching presentation.
Heat It Up: For an extra kick, sprinkle in some diced jalapeños or a dash of Sriracha in the dressing. This can elevate the dish to a new level and awaken your taste buds.
Nuts for Crunch: Add a handful of crushed peanuts or cashews for a delightful crunch and nutty flavor. Not only will this variation enhance texture, but it also brings a complimentary taste to the creamy dressing.
Sweet & Savory: Experiment with fruits like mango or pineapple chunks for a sweet surprise that balances the savory elements. This tropical touch makes for a perfectly refreshing option on warm days.
Sour Cream Dressing: Replace the creamy Asian dressing with a yogurt-based sauce for a lighter version. Simply mix Greek yogurt, lemon juice, and herbs for a zesty alternative.
Ultimate Fusion: Try pairing this salad with my delicious Zucchini Leek Fritters to create a fantastic meal centered around fresh, crispy flavors.

Experiment with these variations, and don’t be afraid to get creative! Your next family meal is bound to be a hit.

Expert Tips for Crispy Rice Salmon Cucumber Salad

Crispy Perfection: Use day-old jasmine rice to enhance crunchiness; fresh rice can lead to sogginess when baked.
Baking Strategy: Don’t overcrowd the baking sheet with rice; this ensures even crisping. Stir halfway through cooking for best results.
Spice Control: Adjust the chili crisp based on your spice preference; easily omit it for a milder version of the Crispy Rice Salmon Cucumber Salad.
Separate Storage: When meal prepping, store the salad and dressing in separate containers to maintain freshness and avoid sogginess in the salad.
Freshness Factor: Items like cucumbers and avocado can brown quickly; add them just before serving to retain their vibrant colors and crispness.

How to Store and Freeze Crispy Rice Salmon Cucumber Salad

Fridge: Store leftovers in an airtight container for up to 3 days. Keeping the dressing separate helps maintain the freshness and crunch of your crispy rice salad.
Freezer: Avoid freezing the entire salad, as the cucumbers and avocado may become mushy. Instead, freeze only the crispy rice and salmon mixture in an airtight container for up to 2 months.
Reheating: For the best experience, reheat the frozen crispy rice and salmon at 375°F (190°C) for about 10-15 minutes until heated through, then mix with fresh cucumbers and avocado before serving.
Freshness Tips: Add fresh ingredients like cucumbers and avocado just before enjoying to ensure your Crispy Rice Salmon Cucumber Salad remains vibrant and delicious!

Make Ahead Options

These Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing are perfect for busy weeknights! You can prepare the crispy rice up to 24 hours in advance; just store it in an airtight container to maintain its crunch. The salmon can be baked and flaked up to 3 days ahead and kept refrigerated. Additionally, chop the cucumbers, green onions, and avocados a few hours before serving to save time, but wait to slice the avocado until just before serving to prevent browning. When ready to serve, simply toss everything together and drizzle with the creamy dressing; you’ll have a vibrant, satisfying meal with minimal last-minute effort!

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe FAQs

What type of rice should I use for the crispy rice?
Using day-old jasmine rice is my top recommendation! It helps achieve that ultimate crunch when baked. Freshly cooked rice can become soggy; so it’s best to cool down leftover rice or prepare it a day in advance for the crispiest results.

How do I store leftovers from this salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep the dressing separate to maintain the salad’s freshness and the crispy texture of the rice.

Can I freeze this salad?
I suggest not freezing the whole salad due to ingredients like cucumber and avocado, which can turn mushy. Instead, you can freeze just the crispy rice and salmon mixture in an airtight container for up to 2 months. When you’re ready to enjoy, reheat them in the oven at 375°F (190°C) for about 10-15 minutes, then mix in fresh cucumbers and avocado just before serving.

What should I do if my crispy rice isn’t crispy enough?
Absolutely! If your crispy rice comes out soft instead of crunchy, it might be due to overcrowding on the baking sheet or not using enough day-old rice. Make sure to spread the rice evenly and not overcrowd the pan. For an even better crunch, try increasing the baking time slightly or lowering the oven temperature if it’s browning too quickly.

Is this salad suitable for those with gluten or dairy allergies?
Yes, this Crispy Rice Salmon Cucumber Salad is both gluten-free and dairy-free! Just be sure to use coconut aminos in place of soy sauce for a gluten-free option, and the recipe inherently does not include any dairy ingredients.