Name: Crispy Rice Salmon Cucumber Salad That Packs a Flavor Punch
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Ingredients: 2 cups cooked Jasmine rice; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon sesame oil (or olive oil); 1 tablespoon chili crisp; 1 teaspoon dried onion; 1 teaspoon dried garlic; 1 teaspoon smoked paprika (or regular paprika); 1 teaspoon sea salt; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon chili powder; 2 tablespoons olive oil (extra virgin preferred); 8 ounces salmon (or grilled chicken/tofu); 2 medium Persian cucumbers (or English cucumbers); 1 cup edamame (or peas); 2 stalks green onions (or red onion); 2 medium avocados (ripe); 1/4 cup olive oil; 1 tablespoon toasted sesame oil; 2 tablespoons soy sauce (or coconut aminos); 2 tablespoons rice vinegar; 1 tablespoon honey; 1 teaspoon ground ginger; 1/2 teaspoon kosher salt

“I can’t believe I waited this long to discover the magic of a good salad!” That’s what I said to myself when I whipped up this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. This dish is a tribute to crunchy delights and refreshing flavors, combining tender flakes of salmon, crisp cucumbers, and gloriously crunchy rice. With its meal prep-friendly nature, it sings to the heart of anyone weary of fast food, promising a nourishing meal that’s as satisfying as it is vibrant. Plus, it’s gluten-free and dairy-free, making it an inclusive choice for gatherings and meal planning alike. Ready to add some zest to your culinary repertoire? Let’s dive into the harmony of textures and flavors that awaits you with this delightful salad!

Why is this salad a game-changer?

Flavor Explosion: The combination of flaky salmon, crisp cucumbers, and crunchy rice creates an irresistible taste experience that will have your taste buds dancing.

Nutrient-Packed: This Rice Salmon Cucumber Salad is loaded with healthy fats, protein, and fiber—keeping you full and satisfied without the heaviness of fast food.

Meal Prep Friendly: Easily prepare components ahead of time! Store the dressing separately for freshness, making it a fantastic option for busy weekdays.

Versatility at its Best: Feel free to mix and match ingredients! Swap salmon for grilled chicken or tofu, or add seasonal veggies for an extra splash of color.

Texture Delight: Enjoy a beautiful contrast of textures in every bite, reminiscent of a crunchy sushi roll!

Gluten-Free & Dairy-Free: Perfect for gatherings or anyone with dietary restrictions, this salad is a crowd-pleaser that ensures everyone can indulge. For other inspiring meal ideas, check out my Cucumber Ranch Crack and Feta Avocado Salad recipes!

Rice Salmon Cucumber Salad Ingredients

For the Crispy Rice
• Cooked Rice – Jasmine rice works best for crispiness, but feel free to use any type you have on hand.
• Soy Sauce – Adds umami; switch to tamari for a gluten-free alternative.
• Sesame Oil – Infuses nutty flavor; can be replaced with olive oil if necessary.
• Chili Crisp – Provides crunchy heat; make your own or purchase from the store.
• Dried Onion & Dried Garlic – Enhance the overall flavor; fresh versions can intensify the taste!
• Smoked Paprika – Imparts a lovely smokiness; regular paprika can substitute if needed.
• Sea Salt – Amplifies all the flavors beautifully.
• Crushed Red Pepper Flakes & Chili Powder – Add spice; adjust to taste depending on your heat preference.
• Olive Oil – Key for both crispy rice and dressing; extra virgin offers the richest flavor.

For the Salad
• Salmon (8 ounces) – The star protein of this dish; consider using baked chicken or tofu as a substitute.
• Persian Cucumbers – Offer a refreshing crunch; English cucumbers are a suitable replacement if necessary.
• Edamame – A protein-packed addition; peas can be used in place if available.
• Green Onions – Provide freshness and a mild crunch; feel free to swap with red onion for a different flavor.
• Avocados – Bring creaminess and healthy fats; make sure they’re ripe for the best texture!

For the Creamy Asian Dressing
• Olive Oil – The base of the dressing for a rich flavor.
• Toasted Sesame Oil – Heightens the dressing with its unique taste.
• Soy Sauce (or Coconut Aminos) – For an incredible umami punch; coconut aminos can be used as a sweet alternative.
• Rice Vinegar – Adds brightness and tang.
• Honey – Enhances sweetness; a drizzle can balance the other flavors.
• Ground Ginger – Infuses warmth and spice.
• Kosher Salt – Slightly elevates the entire dressing.

This Rice Salmon Cucumber Salad is not just a dish; it’s a culinary experience waiting to happen! Enjoy flavors that transport you with every bite.

Step‑by‑Step Instructions for Crispy Rice Salmon Cucumber Salad

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (204°C). While the oven warms up, line a baking sheet with parchment paper. This will help your crispy rice not stick and make cleanup a breeze. A proper preheating ensures an even bake for the rice, creating that delightful crunchy texture for your Rice Salmon Cucumber Salad.

Step 2: Prepare the Rice
Next, take your cooked rice and let it cool completely. Once cooled, evenly spread the rice across the prepared baking sheet, ensuring it’s in a single layer. This allows the heat to circulate and crisp up every grain in the oven, which is essential for the crunchy base of your Rice Salmon Cucumber Salad.

Step 3: Season and Bake the Rice
In a bowl, toss the cooled rice with soy sauce, sesame oil, and chili crisp until well coated. Then, place the baking sheet in the preheated oven and bake for 30-40 minutes. Halfway through, stir the rice to promote even browning. Keep an eye on it; the rice should turn golden and crispy, providing the perfect texture for your salad.

Step 4: Cook the Salmon
While your rice is baking, season the salmon filets with sea salt, pepper, and garlic powder. Place them on a separate baking sheet and slide them into the oven. Bake for 13-14 minutes until the salmon easily flakes with a fork. This will ensure your salmon is tender and perfect for incorporating into the Rice Salmon Cucumber Salad.

Step 5: Shred the Salmon
Once your salmon is cooked, remove it from the oven and let it cool slightly before shredding it with a fork. This flaked texture will blend seamlessly into the salad. Set the shredded salmon aside, ready to be mixed with the other fresh ingredients in your Rice Salmon Cucumber Salad.

Step 6: Mix the Ingredients
In a large mixing bowl, combine the chopped Persian cucumbers, edamame, green onions, avocados, and the shredded salmon. Gently fold in the crispy rice once it’s out of the oven. This mixture of textures and flavors will create a harmonious blend in your Rice Salmon Cucumber Salad.

Step 7: Prepare the Dressing
For the creamy Asian dressing, blend together olive oil, toasted sesame oil, soy sauce (or coconut aminos), rice vinegar, honey, ground ginger, and kosher salt until smooth. Taste and adjust the seasoning if necessary. This dressing is what ties all the delicious elements of your Rice Salmon Cucumber Salad together with its tangy and creamy profile.

Step 8: Combine and Serve
Pour the creamy dressing over your salad mixture and toss everything together until evenly coated. Serve immediately for the freshest taste. If you’re prepping for later, store the dressing separately in an airtight container to maintain the crispness of the salad components. Savor your delightful Rice Salmon Cucumber Salad!

How to Store and Freeze Rice Salmon Cucumber Salad

Fridge: Store your Rice Salmon Cucumber Salad in an airtight container for up to 3 days to keep it fresh and crunchy.

Dressing: Keep the creamy Asian dressing separate in a jar in the fridge for up to a week; this preserves the texture and flavor of your salad until you’re ready to enjoy it.

Room Temperature: Avoid leaving the salad at room temperature for more than 2 hours, especially if prepared with seafood, to maintain food safety.

Freezer: Freezing is not recommended for this salad, as the textures of the cucumbers and avocados will not hold up well once thawed. Enjoy fresh!

What to Serve With Crispy Rice Salmon Cucumber Salad

Looking to complement the vibrant flavors of your salad? These delightful pairings will create a well-rounded meal that’s both refreshing and satisfying.

Creamy Mashed Potatoes: The smooth and buttery texture of mashed potatoes adds comfort and pairs beautifully with the salad’s crunch.
Grilled Asparagus: Lightly charred asparagus brings a smoky flavor that contrasts nicely with the freshness of the salad. A sprinkle of lemon zest brightens the dish even further.
Sesame Garlic Green Beans: These tender green beans drizzled with sesame oil enhance the Asian flavors of your salad. Their crispness and earthy notes create an enticing balance.
Quinoa Pilaf: A nutty and fluffy quinoa pilaf serves as a hearty base while providing additional protein and fiber, making the meal even more nourishing.
Chilled Asian Noodle Salad: A side of chilled noodles tossed in a light soy-vinegar dressing offers a tantalizing contrast, promoting the overall Asian theme of your meal.
Coconut Water: This refreshing drink, with its subtle sweetness, pairs perfectly with the zest of the salad. It’s a hydrating choice that complements the fresh ingredients.
Coconut Sorbet: For dessert, consider a light coconut sorbet. Its creamy texture and tropical notes will round out the meal and leave you feeling satisfied.

Expert Tips for Rice Salmon Cucumber Salad

Crispy Rice Secret: Ensure the rice is completely cooled before baking. This crucial step guarantees maximum crispiness for your Rice Salmon Cucumber Salad.
Spice Adjustment: Adjust the amount of chili crisp based on your spice tolerance. Start with less if you’re unsure, as you can always add more later!
Meal Prep Magic: Store the dressing separately from the salad. This keeps the ingredients fresh and prevents sogginess, making it perfect for meal prep.
Ingredient Substitutions: Feel free to swap out salmon for grilled chicken or tofu. You can also customize veggies based on what’s in season, enhancing the salad’s freshness.
Fresh Avocados: Choose ripe avocados for the best creaminess. Unripe ones will not blend well into the salad’s texture.
Serving Suggestions: This salad is delightful served immediately, but can be stored for up to three days. Just remember to keep the dressing separate until serving!

Rice Salmon Cucumber Salad Variations

Feel free to sprinkle some creativity into your salad, making it truly your own!

Protein Swap: Switch the salmon for grilled chicken, shrimp, or tofu for a delightful twist. Each option brings a unique flavor personality that will still meld beautifully with the other ingredients.
Seasonal Veggies: Use seasonal vegetables like bell peppers or radishes for an extra crunch and burst of color. Changing up your veggies keeps the dish fresh and exciting every season.
Veggie-Only Option: Go plant-based by omitting the protein completely and loading up on more crunchy vegetables and edamame. You won’t miss the meat, and your salad will still be hearty and satisfying.
Herb Infusion: Add a handful of fresh herbs like cilantro or basil to your salad for an aromatic flavor burst. The brightness of fresh herbs elevates every bite!
Zesty Dressing Alternative: Try a citrus dressing made with orange or lime juice instead of the creamy Asian dressing. This refreshing twist will add a zing to your salad.
Spice Level Adjustment: Increase the heat by adding diced jalapeños or a dash of sriracha to the mix. Each bite will offer an exciting kick tailored to your spice tolerance.
Pasta Addition: Incorporate some cooked whole grain pasta for a more filling option that invites you to savor the flavors a little longer. It’s a hearty, satisfying change for pasta lovers!
Crunchy Toppings: Consider tossing in some toasted nuts or seeds for an additional crunch and nutritional boost. They pair wonderfully with the creamy dressing and avocado, enhancing the texture of your Rice Salmon Cucumber Salad.

With these variations, you can customize your salad to fit any occasion. Need more inspiration? Try out my Herby Barley Salad with Butter-Basted Mushrooms or a refreshing Loaded Cucumber Avocado salad next!

Make Ahead Options

Preparing the Crispy Rice Salmon Cucumber Salad ahead of time is a fantastic way to save precious minutes on busy weekdays! You can make the crispy rice and store it in an airtight container for up to 3 days—just ensure it’s thoroughly cooled before sealing to keep its crunchiness. The salad ingredients, such as chopped cucumbers, edamame, green onions, and avocados, can also be prepped and refrigerated up to 24 hours in advance; to prevent browning, add a bit of lemon juice to the avocado. When you’re ready to serve, simply combine everything in a bowl, toss with the creamy Asian dressing made fresh just before serving, and enjoy your delicious Rice Salmon Cucumber Salad effortlessly!

Crispy Rice Salmon Cucumber Salad Recipe FAQs

How do I choose the right cucumbers for this salad?
Absolutely! I recommend using Persian cucumbers for their crispness and thin skin. If you can’t find them, English cucumbers are a great substitute as they also have a mild flavor and crunchy texture. Look for cucumbers that are firm, without any dark spots or soft areas to ensure they’re fresh.

What’s the best way to store leftovers of the salad?
To keep your Crispy Rice Salmon Cucumber Salad as fresh as possible, store it in an airtight container in the fridge for up to 3 days. Be sure to keep the creamy Asian dressing in a separate container, where it can last about a week in the fridge. This keeps the salad from getting soggy!

Can I freeze the components of this salad?
Unfortunately, freezing this salad isn’t recommended. The cucumber and avocado won’t maintain their textures once thawed, which can lead to a mushy salad. It’s best enjoyed fresh! If you insist on saving leftovers, consider freezing just the crispy rice for up to 3 months; you can then use it in a new dish after reheating.

What if my crispy rice isn’t turning out crunchy?
Very! If your crispy rice is turning out soft, make sure you’ve cooled the rice thoroughly before baking. Also, ensure you’re spreading the rice in an even layer on the baking sheet. If you didn’t toss the rice halfway through baking, this step is essential to promote even crispiness!

Is there a way to adjust the spiciness of the dish?
Yes! The amount of chili crisp can be easily adjusted based on your heat preference. Start with a small amount and taste before adding more. You can also skip the crushed red pepper flakes if you’re sensitive to spice; the salad will still be delicious without them!

Are there any dietary considerations I should know about?
Absolutely! This dish is gluten-free and dairy-free. However, if you’re cooking for someone with allergies, verify that the soy sauce or tamari used is indeed gluten-free. It’s always a good idea to check for any cross-contamination if you’re serving someone with major food allergies.