Crispy Rice Salmon Cucumber Salad with Creamy Soy Dressing: A Perfect Fusion of Crunch and Flavor

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If you’re looking for a salad that excites your taste buds, balances textures perfectly, and packs a punch of nutrients, then the Crispy Rice Salmon Cucumber Salad with Creamy Soy Dressing is the recipe you need. This dish brings together the bold umami flavors of soy and sesame, the satisfying crunch of crispy rice, and the refreshing brightness of cucumbers and avocado, all tied together with perfectly cooked, flaky salmon.

This salad isn’t just delicious—it’s also incredibly versatile, meal-prep friendly, and easy to make. Whether you’re looking for a hearty yet healthy lunch, a quick weeknight dinner, or an impressive dish for guests, this recipe delivers.

In this article, we’ll explore why this salad works so well, creative ways to customize it, meal-prep strategies, and common FAQs to help you master this dish.

Why This Salad is a Must-Try

1. A Balance of Textures in Every Bite

One of the standout features of this salad is its variety of textures. It’s not just another bowl of greens—each bite offers:

  • Crispy, golden rice that adds a toasty crunch
  • Flaky, tender salmon for richness and protein
  • Cool, crunchy cucumbers to refresh the palate
  • Creamy avocado for a smooth, buttery finish
  • Edamame and green onions for extra bite and depth

This contrast of crispy, soft, creamy, and crunchy makes every mouthful exciting and satisfying.

2. A Powerhouse of Nutrients

While this salad feels indulgent, it’s actually nutrient-dense and well-balanced:
High in protein from salmon and edamame
Rich in healthy fats from avocado and olive oil
Full of fiber from cucumbers and edamame
Packed with antioxidants and vitamins from fresh ingredients

This makes it an ideal meal for anyone looking to fuel their body with clean, wholesome foods while still enjoying big, bold flavors.

3. The Magic of the Creamy Soy Dressing

No great salad is complete without an irresistible dressing, and this creamy soy-based dressing is the perfect finishing touch.

  • Soy sauce and rice vinegar add a tangy, umami depth.
  • Toasted sesame oil brings a nutty richness.
  • Honey balances everything with a touch of natural sweetness.
  • Ground ginger gives it warmth and complexity.

This dressing coats every ingredient beautifully, making each bite burst with savory, creamy goodness.

Ingredients: A Perfect Blend of Texture and Taste

For the Crispy Rice

  • Cooked and cooled jasmine rice
  • Soy sauce (or coconut aminos for a gluten-free option)
  • Sesame oil
  • Chili crisp

For the Salmon

  • Fresh salmon fillet
  • Sea salt
  • Ground black pepper
  • Garlic powder

For the Salad

  • Persian cucumbers, thinly sliced
  • Edamame, shelled
  • Green onions, chopped
  • Avocado, diced

For the Creamy Soy Dressing

  • Olive oil
  • Toasted sesame oil
  • Soy sauce
  • Rice vinegar
  • Honey
  • Ground ginger
  • Kosher salt

Directions: Creating the Ultimate Crunchy Salad

1. Prepare the Crispy Rice

  • Toss the cooled rice with soy sauce, sesame oil, and chili crisp.
  • Spread onto a baking sheet and bake at 400°F for 30-40 minutes, tossing halfway.

2. Cook the Salmon

  • Season the salmon fillet with salt, pepper, and garlic powder.
  • Bake alongside the crispy rice for 13-14 minutes, then shred into pieces.

3. Assemble the Salad

  • Toss cucumbers, edamame, green onions, avocado, crispy rice, and salmon in a bowl.

4. Make the Creamy Dressing

  • Blend olive oil, sesame oil, soy sauce, rice vinegar, honey, ginger, and salt until smooth.
  • Pour over the salad and mix well.

5. Serve and Enjoy

  • Enjoy immediately or store in an airtight container for up to three days.

Nutritional Breakdown: A Balanced, Protein-Packed Meal

(Per Serving, Approximate Values)

  • Calories: 500-550 kcal
  • Protein: 35g
  • Carbohydrates: 45g
  • Fat: 22g
  • Fiber: 7g

Tips to Elevate Your Salad Game

  • Extra Crunch: Add toasted sesame seeds or crushed almonds for texture.
  • Spicy Boost: Increase chili crisp or drizzle with sriracha for heat.
  • Alternative Protein: Swap salmon for shrimp, tofu, or grilled chicken.
  • Storage Tip: Keep dressing separate until serving for maximum crunch.

Creative Ways to Customize This Salad

One of the best things about this recipe is that it’s highly adaptable. Whether you want to switch up the protein, adjust the spice level, or experiment with different flavors, there are countless ways to make this salad your own.

1. Try Different Proteins

  • Shrimp: A great alternative for a lighter, seafood twist.
  • Grilled Chicken: Adds a heartier, more filling protein.
  • Crispy Tofu: A fantastic plant-based option that soaks up the dressing beautifully.
  • Seared Tuna: For a sushi-inspired variation.

2. Adjust the Heat Level

  • Love spice? Add extra chili crisp to the rice or drizzle sriracha over the salad.
  • Prefer mild flavors? Reduce or omit the chili crisp and red pepper flakes.

3. Experiment with Different Dressings

  • Citrus Miso Dressing: Swap out the soy sauce for white miso and add fresh orange juice for a sweeter, tangier option.
  • Peanut Dressing: A peanut butter and lime juice-based dressing would bring a Thai-inspired flavor.
  • Spicy Sriracha Mayo: Mix Greek yogurt, sriracha, and a touch of soy sauce for a creamy, spicy kick.

4. Boost the Crunch Factor

If you love an extra-crunchy texture, consider adding:

  • Toasted sesame seeds for a nutty finish.
  • Crushed almonds or cashews for added crunch.
  • Crispy shallots or fried garlic for a bold, savory punch.

Meal Prep & Storage Tips

This salad is perfect for meal prep because it stores well and can be assembled in advance with just a few smart adjustments.

1. Keep the Crispy Rice Fresh

To maintain the crispy texture of the rice, store it separately and only mix it into the salad when ready to eat. You can also re-toast it in the oven or air fryer for a few minutes if needed.

2. Store the Dressing Separately

To prevent the salad from getting soggy, store the dressing in a separate container and drizzle it over the salad just before eating.

3. Refrigeration Time

  • Dressed Salad: Best eaten within 24 hours for the freshest taste.
  • Undressed Salad (without crispy rice): Stays fresh in the fridge for up to 3 days.
  • Crispy Rice: Store in an airtight container at room temperature for up to 3 days.

4. Quick Reheating Tips

  • Crispy Rice: Warm it up in a pan for 2-3 minutes to restore crispiness.
  • Salmon: If meal-prepped, reheat gently in the microwave or oven to avoid drying it out.

Frequently Asked Questions (FAQs)

1. Is this salad spicy?

The level of spice depends on how much chili crisp you use. If you prefer a milder version, simply reduce or omit it.

2. Can I use raw sushi-grade salmon instead?

Yes! If you enjoy sushi-style bowls, swap the cooked salmon for sushi-grade raw salmon and dice it into bite-sized pieces.

3. Can I make this salad vegan?

Absolutely! Simply replace the salmon with crispy tofu or tempeh and use maple syrup instead of honey in the dressing.

4. What kind of rice works best for crispy rice?

Day-old jasmine rice works best since it’s drier and crisps up better. Freshly cooked rice will be too moist and won’t achieve the same crunch.

5. Can I make this salad ahead of time?

Yes! Just store the components separately and assemble right before serving to keep everything fresh and crisp.

6. Can I air-fry the crispy rice instead of baking?

Yes! Spread the rice in a single layer in the air fryer and cook at 375°F for about 12-15 minutes, shaking halfway through.

Conclusion: A Salad That Delivers on All Fronts

The Crispy Rice Salmon Cucumber Salad with Creamy Soy Dressing is more than just a salad—it’s an explosion of textures, flavors, and vibrant ingredients that come together in perfect harmony.

  • It’s easy to make, yet tastes gourmet.
  • It’s filling, yet refreshing.
  • It’s great for meal prep, yet stays exciting with every bite.

Whether you’re a salad enthusiast, a meal-prepper, or someone looking for a satisfying yet healthy meal, this dish is one you’ll want to make again and again.

So grab your ingredients, crisp up that rice, and get ready to enjoy one of the most flavor-packed salads you’ve ever had!

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Crispy Rice Salmon Cucumber Salad with Creamy Soy Dressing: A Perfect Fusion of Crunch and Flavor


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  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 2 servings

Description

Looking for a salad that’s crunchy, creamy, refreshing, and packed with protein? This Crispy Rice Salmon Cucumber Salad delivers an exciting combination of textures and flavors. It features golden, crunchy rice, tender flaky salmon, cool crisp cucumbers, and creamy avocado, all tossed in a rich and savory Creamy Soy Dressing. Whether you’re meal prepping, making a quick lunch, or serving a show-stopping dish, this salad is guaranteed to impress!


Ingredients

For the Crispy Rice:

  • 2 cups cooked and cooled jasmine rice
  • 1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
  • 1 teaspoon sesame oil
  • 1 teaspoon chili crisp (optional, for heat)

For the Salmon:

  • 1 fresh salmon fillet (about 6 oz)
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder

For the Salad:

  • 2 Persian cucumbers, thinly sliced
  • ½ cup edamame, shelled
  • 2 green onions, chopped
  • 1 avocado, diced

For the Creamy Soy Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • ½ teaspoon ground ginger
  • ¼ teaspoon kosher salt

Instructions

Step 1: Prepare the Crispy Rice

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, toss the cooled rice with soy sauce, sesame oil, and chili crisp.
  3. Spread the rice evenly onto a parchment-lined baking sheet.
  4. Bake for 30-40 minutes, stirring halfway, until golden brown and crispy.

Step 2: Cook the Salmon

  1. Season the salmon fillet with sea salt, black pepper, and garlic powder.
  2. Place on a baking sheet and bake at 400°F for 13-14 minutes, or until fully cooked and flaky.
  3. Let it cool slightly, then shred into bite-sized pieces.

Step 3: Assemble the Salad

  1. In a large bowl, combine sliced cucumbers, edamame, green onions, avocado, crispy rice, and shredded salmon.

Step 4: Make the Creamy Soy Dressing

  1. In a small bowl or blender, mix olive oil, sesame oil, soy sauce, rice vinegar, honey, ginger, and salt.
  2. Whisk or blend until smooth.

Step 5: Serve and Enjoy

  1. Drizzle the dressing over the salad and toss gently to combine.
  2. Serve immediately for the best crunch, or store components separately for meal prep.

Notes

  • Crispy Rice Tip: Using day-old rice works best, as it crisps up more easily than freshly cooked rice.
  • Spice Level: Adjust chili crisp in the rice or dressing to control the heat.
  • Storage: Keep the crispy rice and dressing separate until serving to maintain texture.
  • Meal Prep: Store undressed salad in the fridge for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad, Main Dish
  • Method: Baking, Mixing
  • Cuisine: Asian-Inspired

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