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
- Preheat oven to 400°F (200°C).
- In a bowl, toss the cooled rice with soy sauce, sesame oil, and chili crisp.
- Spread the rice evenly onto a parchment-lined baking sheet.
- Bake for 30-40 minutes, stirring halfway, until golden brown and crispy.
Step 2: Cook the Salmon
- Season the salmon fillet with sea salt, black pepper, and garlic powder.
- Place on a baking sheet and bake at 400°F for 13-14 minutes, or until fully cooked and flaky.
- Let it cool slightly, then shred into bite-sized pieces.
Step 3: Assemble the Salad
- In a large bowl, combine sliced cucumbers, edamame, green onions, avocado, crispy rice, and shredded salmon.
Step 4: Make the Creamy Soy Dressing
- In a small bowl or blender, mix olive oil, sesame oil, soy sauce, rice vinegar, honey, ginger, and salt.
- Whisk or blend until smooth.
Step 5: Serve and Enjoy
- Drizzle the dressing over the salad and toss gently to combine.
- 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