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Rice Salmon Cucumber Salad

Crispy Rice Salmon Cucumber Salad That Packs a Flavor Punch

A delicious Rice Salmon Cucumber Salad with crunchy rice, flaky salmon, and crisp cucumbers, perfect for a healthy meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Rice
  • 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
For the Salad
  • 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
For the Creamy Asian Dressing
  • 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

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

Instructions
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Cool the cooked rice completely, then spread it evenly on the baking sheet in a single layer.
  3. Toss the rice with soy sauce, sesame oil, and chili crisp. Bake for 30-40 minutes, stirring halfway.
  4. Season the salmon filets with sea salt, pepper, and garlic powder, then bake for 13-14 minutes.
  5. Let the salmon cool slightly before shredding it with a fork.
  6. In a large mixing bowl, combine cucumbers, edamame, green onions, avocados, and shredded salmon. Fold in the crispy rice.
  7. Blend the dressing ingredients until smooth, then taste and adjust seasoning.
  8. Pour the dressing over the salad mixture and toss until evenly coated. Serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store salad in an airtight container for 3 days. Keep dressing separate in the fridge for a week.

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