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–+ servings
Rice Salmon Cucumber Salad

Crispy Rice Salmon Cucumber Salad for a Refreshing Boost

Delightful Crispy Rice Salmon Cucumber Salad combining crunchy cucumbers, tender salmon, and perfectly crispy rice for a refreshing boost.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Rice
  • 2 cups Cooked Jasmine Rice Cooled
  • 2 tablespoons Soy Sauce Gluten-free option available
  • 1 tablespoon Sesame Oil Or vegetable oil
  • 1 tablespoon Chili Crisp Adjust based on heat preference
  • 1 teaspoon Dried Onion Alternative: Fresh onion
  • 1 teaspoon Dried Garlic Alternative: Fresh garlic
  • 1 teaspoon Smoked Paprika Optional
  • to taste Sea Salt & Spices
For the Salad
  • 1 pound Salmon Fresh or properly thawed
  • 2 medium Persian Cucumbers Or 1 large English cucumber
  • 1 cup Edamame Shelled
  • 4 stalks Green Onions Thinly sliced
  • 2 medium Avocados Soft pears can be used
For the Creamy Asian Dressing
  • 2 tablespoons Olive Oil Adjust if too oily
  • 2 tablespoons Toasted Sesame Oil
  • 2 tablespoons Soy Sauce Or coconut aminos for a gluten-free option
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be substituted
  • 1 tablespoon Honey Or maple syrup for vegan
  • 1 teaspoon Ground Ginger Fresh ginger can enhance flavor
  • to taste Kosher Salt

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine cooled cooked rice with soy sauce, chili crisp, and sesame oil. Stir until evenly coated, then spread in an even layer on the baking sheet.
  3. Bake the rice for about 30–40 minutes, tossing halfway through to ensure even browning.
  4. Season salmon filets with sea salt, black pepper, and garlic powder. After 15 minutes of baking rice, add salmon to the baking sheet.
  5. Once baking is done, allow salmon to cool slightly before shredding. Let the crispy rice cool too.
  6. In a large bowl, combine shredded salmon, cucumbers, edamame, green onions, avocado, and cooled crispy rice. Mix gently.
  7. In a small bowl, combine olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt. Blend until smooth, then pour over the salad.
  8. Toss everything together and serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to three days.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 900IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Keep salad components separate when storing to maintain texture. Adjust chili crisp to taste.

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