Name: Crispy Rice Salmon Cucumber Salad: A Flavor-Packed Delight
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cups Cooked Jasmine Rice (Allow to cool completely); 2 tablespoons Soy Sauce (Use tamari for gluten-free); 1 tablespoon Sesame Oil; 2 tablespoons Chili Crisp (Homemade is fine); 1 teaspoon Dried Onion; 1 teaspoon Garlic Powder; 1 teaspoon Smoked Paprika; to taste Sea Salt; to taste Crushed Red Pepper Flakes; 1 pound Salmon (Fresh filets); 2 medium Persian Cucumbers (Chopped); 1 cup Edamame (Shelled); 2 scallions Green Onions (Sliced); 2 medium Avocados (Ripe, diced); 3 tablespoons Olive Oil; 1 tablespoon Toasted Sesame Oil; 3 tablespoons Soy Sauce or Coconut Aminos; 2 tablespoons Rice Vinegar; 1 tablespoon Honey (Maple syrup for vegan option); 1 teaspoon Ground Ginger; 1 teaspoon Kosher Salt

As the evening sun sets, I often find myself craving something light yet satisfying. That’s when I whip up my Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. This delightful dish isn’t just a salad; it’s a vibrant celebration of textures and flavors, featuring crispy rice, fresh cucumbers, and tender salmon. With quick prep and meal prep-friendly qualities, this recipe is a game-changer for busy weeknights when I want to keep things wholesome without sacrificing taste. The creamy dressing ties it all together perfectly, making every bite a joy. If you’re ready to transform your weeknight dinners from mundane to exceptional, keep scrolling—your new favorite salad awaits!

What makes this salad so irresistible?

Freshness Abounds: Bursting with vibrant ingredients like crisp cucumbers and creamy avocado, this salad is a refreshing escape from ordinary meals.
Crispy Delight: The addition of crispy rice adds a satisfying crunch, elevating each bite into a textural adventure.
Quick Preparation: Perfect for those bustling weeknights, it’s quick to make and ideal for meal prep—just mix, store, and serve!
Customizable Options: Feel free to swap salmon for your favorite protein, like grilled chicken or tofu, and mix in seasonal vegetables for added flair. Check out my popular Chicken Cranberry Salad for more inspiration!
Healthy & Wholesome: Packed with healthy fats and proteins, this salad is not only tasty but also good for you. Enjoy it as a light meal or pair it with a hearty main course for a perfect dinner!

Crispy Rice Salmon Cucumber Salad Ingredients

For the Crispy Rice
• Cooked Rice – Jasmine rice works best for achieving that perfect crispy texture.
• Soy Sauce – Adds umami flavor; use tamari if you’re keeping it gluten-free.
• Sesame Oil – Brings a delightful nuttiness to the dish.
• Chili Crisp – Infuses a spicy kick and texture; homemade is just as good!
• Dried Onion & Garlic – Enhances the savory depth of flavor.
• Smoked Paprika – Adds a subtle hint of smokiness, complementing the rice.
• Sea Salt & Crushed Red Pepper Flakes – Season to taste; adjust according to your spice preference.

For the Salad
• Salmon – The star protein that lends rich flavor and healthy fats.
• Persian Cucumbers – For a crisp crunch; English cucumber works well too.
• Edamame – Adds a pop of color and protein; shelled for convenience.
• Green Onions – Offers freshness and crunch; substitute with chives if you like.
• Avocados – Creamy texture and healthy fats; make sure they are ripe for the best taste.

For the Dressing
• Olive Oil – A base for your dressing and great for crisping the rice.
• Toasted Sesame Oil – Bring a deeper flavor profile to your dressing.
• Soy Sauce or Coconut Aminos – For savory depth; use coconut aminos for a soy-free alternative.
• Rice Vinegar – Adds the acid necessary for balancing flavors; apple cider vinegar is a suitable substitute.
• Honey – Provides sweetness; swap for maple syrup to make it vegan.
• Ground Ginger & Kosher Salt – Perfectly enhance the dressing’s flavor profile.

Feel free to let this Crispy Rice Salmon Cucumber Salad be a canvas for your creativity; it’s all about fresh flavors and textures!

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

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C) while you prepare the baking sheet. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This step is crucial to achieve perfectly crispy rice in your Crispy Rice Salmon Cucumber Salad.

Step 2: Prepare the Crispy Rice Mixture
Cook jasmine rice according to package instructions, then allow it to cool completely. In a mixing bowl, combine the cooled rice with soy sauce, chili crisp, and sesame oil, ensuring each grain is evenly coated. Spread the rice mixture evenly on the prepared baking sheet for a nice, crispy texture.

Step 3: Bake the Crispy Rice
Place the baking sheet in the preheated oven and bake the rice for 30-40 minutes. Toss the rice halfway through baking to ensure even crispiness. You’ll know it’s done when the rice turns golden brown and becomes crunchy, adding a delightful texture to your salad.

Step 4: Season and Bake the Salmon
While the rice bakes, season your salmon filets with salt, pepper, and garlic powder. Arrange them on a separate baking sheet. Once the rice has about 15 minutes remaining, place the salmon in the oven to bake for 13-14 minutes, or until the salmon flakes easily with a fork, ensuring it’s perfectly cooked for the salad.

Step 5: Prepare the Salad Ingredients
While the salmon is cooking, chop the Persian cucumbers, slice the green onions, and dice the avocados. In a large mixing bowl, combine the cucumbers, edamame, green onions, and avocados. This colorful medley will bring freshness and crunch to your Crispy Rice Salmon Cucumber Salad.

Step 6: Add Salmon and Crispy Rice to the Salad
Once the salmon is done baking, remove it from the oven and let it cool slightly before shredding it into bite-sized pieces. Add the shredded salmon and crispy rice to the bowl with the other salad ingredients. Gently toss everything together, allowing the flavors to meld beautifully.

Step 7: Whisk the Salad Dressing
In a separate bowl, whisk together olive oil, toasted sesame oil, soy sauce or coconut aminos, rice vinegar, honey, ground ginger, and kosher salt. Blend until smooth, creating a creamy dressing that will enhance the flavor profile of your Crispy Rice Salmon Cucumber Salad.

Step 8: Combine Salad and Dressing
Pour the prepared dressing over the salad and toss gently to combine, ensuring that every ingredient is coated with the luscious creamy dressing. This final touch ties the entire dish together, making each bite a burst of flavor.

Step 9: Serve and Store the Salad
Serve your Crispy Rice Salmon Cucumber Salad immediately for the best texture. If you have leftovers, store them in an airtight container, keeping the dressing separate to maintain the salad’s freshness for up to three days. Enjoy a quick and healthful meal from your fridge!

Helpful Tricks for Crispy Rice Salmon Salad

Cool the Rice: Make sure your cooked rice is completely cooled before mixing in seasonings. This step is vital for achieving that perfect crispy rice texture in your salad.
Quality Salmon: Choose high-quality, fresh salmon for the best flavor. If you’re feeling adventurous, try broiling it for an extra layer of texture in your Crispy Rice Salmon Cucumber Salad.
Adjust Spice Levels: If you’re sensitive to spice, feel free to reduce or omit the chili crisp. This way, you can still enjoy all the delicious flavors without overwhelming heat.
Storage Wisdom: To keep your salad fresh, store the dressing separately from the salad ingredients. This prevents sogginess and ensures that your meal prep is delightful for days!
Texture Play: For an even more interesting texture, consider adding toasted nuts or seeds, which pair wonderfully with the crispy rice and salmon in this refreshing salad.

Make Ahead Options

These Crispy Rice Salmon Cucumber Salad ingredients are perfect for meal prep! You can cook the rice and bake it up to 24 hours ahead of time, letting it cool before storing it in an airtight container in the refrigerator. Additionally, the salmon can be prepped and shredded in advance, then stored separately for up to 3 days. To maintain freshness, keep the salad ingredients—cucumbers, green onions, and avocados—chopped and refrigerated but added right before serving to prevent browning. When ready to enjoy, simply toss everything together and pour the creamy dressing over it, allowing you to savor a delightful, restaurant-quality dish with minimal effort!

How to Store and Freeze Crispy Rice Salmon Cucumber Salad

Fridge: Store leftovers in an airtight container for up to 3 days. Keep the salad and dressing separate until ready to serve to prevent sogginess.

Freezer: This salad isn’t recommended for freezing due to the delicate textures of the cucumbers and avocado. However, if you must, freeze without the dressing for up to 1 month.

Reheating: If you have leftover crispy rice, reheat it in the oven at 350°F (175°C) for about 10 minutes until crispy again.

Meal Prep Storage: Prepare the salad components in advance and store separately. This allows for fresh assembly throughout the week, resulting in a delightful meal whenever hunger strikes!

Variations & Substitutions for Crispy Rice Salmon Cucumber Salad

Feel free to make this salad uniquely yours by exploring these exciting variations that will add new dimensions of flavor and texture!

Protein Swap: Substitute salmon with grilled chicken or tofu for diverse protein options. Try marinating the chicken for added zest!
Crunchy Greens: Use mixed greens instead of cucumbers for a vibrant salad base. Incorporating seasonal veggies like bell peppers or carrots introduces a delightful color and taste.
Flavor Boost: Experiment with different dressings such as a zesty peanut sauce for a richer flavor profile. A tangy miso dressing will also elevate the dish.
Vegan Option: Transform this into a fully plant-based meal by using maple syrup in the dressing instead of honey and ensure your protein is tofu or chickpeas.
Spice Level Adjustment: If you prefer a milder taste, reduce or omit the chili crisp. Alternatively, add a sprinkle of crushed red pepper flakes for a gentle kick!
Nutty Texture: Introduce toasted sesame seeds or crushed almonds for more crunch. They complement the creamy avocado and make every bite more exciting!
Rice Variety: For a twist on the crispy rice, try using brown rice for a nuttier flavor and added nutrition. Just adjust the cooking time accordingly!
Finish with Freshness: Toss in some fresh herbs like cilantro or mint before serving for an aromatic lift. It’s a simple touch that brightens the entire dish!

And if you’re in search of more delicious salads to accompany your meals, be sure to check out my Feta Avocado Salad or Cucumber Ranch Crack. Your culinary journey is waiting just around the corner!

What to Serve with Crispy Rice Salmon Cucumber Salad?

Treat your taste buds to a complete dining experience that harmonizes with the delightful notes of this refreshing salad.

Steamed Asparagus: Bright and tender, asparagus adds a light crunch and a touch of spring. Its earthy flavor pairs wonderfully against the creamy dressing.
Quinoa Pilaf: A fluffy quinoa mix offers a nutty base that complements the salmon while providing additional texture and heartiness.
Sweet Potato Wedges: Crispy on the outside and soft on the inside, sweet potatoes deliver a subtly sweet flavor that balances the salad’s savory elements. Roast them with a sprinkle of sea salt for added depth!
Miso Soup: Light and savory, a warm bowl of miso soup enhances the Japanese-inspired flavors of the salad while keeping things comforting and cozy.
Grilled Shrimp Skewers: The smoky char from grilled shrimp adds a delightful protein option that resonates with the seafood theme, making it a perfect pairing.
Coconut Sticky Rice: For a touch of sweetness, try coconut sticky rice. Its rich creaminess complements the salad’s freshness and adds an exotic twist.
Crispy Tofu Balls: If you’re seeking plant-based protein, opt for crispy tofu balls. Their crunchy texture will harmonize beautifully with the salad’s crispy rice.
Sake Spritzer: Refresh with a light sake spritzer—it’s the perfect drink to enhance the meal’s Japanese flair, imparting a subtle sweetness that compliments the salad’s flavors.
Dark Chocolate Mousse: For dessert, a rich dark chocolate mousse serves as a decadent yet elegant finish, wrapping up the meal on a sweet note without overwhelming your palate.

Crispy Rice Salmon Cucumber Salad Recipe FAQs

What type of rice should I use for the crispy rice?
For the crispiest texture, I highly recommend using jasmine rice. Its fluffy consistency and slight stickiness when cooked help create that delightful crunch you’re aiming for in your salad.

How long can I store the salad in the fridge?
You can store your Crispy Rice Salmon Cucumber Salad in an airtight container for up to 3 days. Just remember to keep the salad and dressing separate until you’re ready to enjoy it to maintain that fresh crunch!

Can I freeze components of this salad?
While this salad isn’t ideal for freezing due to its delicate ingredients, you can freeze the crispy rice without the dressing for up to 1 month. When you’re ready to use it, simply reheat it in the oven at 350°F (175°C) for about 10 minutes to regain some crunch.

What should I do if my crispy rice isn’t crispy enough?
If your crispy rice remains soggy, it may need additional baking time. After initially baking for 30-40 minutes, toss it (as you would halfway through baking) and add another 10 minutes. The extra heat will help remove any remaining moisture, achieving that delightful crunch.

Are there any dietary considerations I should keep in mind?
Absolutely! This recipe is gluten-free when using tamari instead of soy sauce, and it’s dairy-free as well. If you have allergies, be aware of substitutions like using coconut aminos for soy-free options and maple syrup instead of honey for a vegan-friendly dressing.

How do I select ripe avocados for my salad?
Look for avocados that yield slightly to gentle pressure but are not overly soft. Darker green, slightly matte skins usually indicate ripeness. If you find hard avocados, leave them out at room temperature for a few days to ripen, then store in the fridge until ready to use.