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Crispy Rice Salmon Cucumber Salad: A Flavor-Packed Delight

Enjoy a refreshing and light Crispy Rice Salmon Cucumber Salad featuring crispy rice, fresh cucumbers, and tender salmon, perfect for weeknight meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Rice
  • 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
For the Salad
  • 1 pound Salmon Fresh filets
  • 2 medium Persian Cucumbers Chopped
  • 1 cup Edamame Shelled
  • 2 scallions Green Onions Sliced
  • 2 medium Avocados Ripe, diced
For the Dressing
  • 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

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cook jasmine rice according to package instructions, then cool completely. Mix cooled rice with soy sauce, chili crisp, and sesame oil.
  3. Spread rice mixture evenly on the baking sheet and bake for 30-40 minutes, tossing halfway through to achieve crispiness.
  4. Season salmon filets with salt, pepper, and garlic powder, and place on a separate baking sheet. Bake for 13-14 minutes when rice has 15 minutes left.
  5. Chop cucumbers, slice green onions, and dice avocados. Combine in a large mixing bowl.
  6. Remove salmon from oven, cool slightly, then shred into bite-sized pieces. Add salmon and crispy rice to the salad bowl.
  7. Whisk together dressing ingredients in a separate bowl until smooth.
  8. Pour dressing over salad and toss gently to combine.
  9. Serve immediately or store in an airtight container separately for up to 3 days.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 38gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Ensure rice is cooled before mixing and store dressing separately to maintain freshness.

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