Crispy Rice Salmon Cucumber Salad Recipe

Introduction

This Crispy Rice Salmon Cucumber Salad is a fresh and flavorful dish combining crunchy baked rice, tender salmon, and crisp cucumbers with a tangy ginger dressing. It’s perfect for a light lunch or a satisfying dinner that’s both simple and elegant.

Ingredients

• 2 cups cooked rice (cooled, jasmine rice recommended)
• 2 teaspoons soy sauce
• 1 tablespoon sesame oil
• 1/4 cup dried onion (minced)
• 1/4 cup dried garlic (minced)
• 1 tablespoon smoked paprika
• 1/2 teaspoon sea salt
• 1.5 tablespoons crushed red pepper flakes
• 1/2 teaspoon chili powder
• 3/4 cup olive oil
• 8 ounces salmon
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 5 Persian cucumbers (thinly sliced) or 1 large English cucumber
• 1 cup shelled edamame
• 1 bunch green onions (thinly sliced, about 3/4 cup)
• 2 avocados (chopped)
• 1/4 cup olive oil
• 1/4 cup toasted sesame oil
• 3 tablespoons soy sauce or coconut aminos
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon kosher salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Cook the rice according to your preferred method and allow it to cool completely. Spread the cooled rice evenly on the prepared baking sheet.
3. Step 3: Toss the rice with soy sauce, sesame oil, dried onion, dried garlic, smoked paprika, sea salt, crushed red pepper flakes, and chili powder until well combined.
4. Step 4: Bake the rice in the oven for 30-40 minutes, stirring halfway through, until crispy and golden.
5. Step 5: While the rice is baking, season the salmon filets with sea salt, ground black pepper, and garlic powder. Place them on another baking sheet.
6. Step 6: Bake the salmon in the oven alongside the rice for 13-14 minutes or until cooked to your preferred doneness.
7. Step 7: Remove the salmon from the oven and shred it with a fork. Set aside.
8. Step 8: Once the rice is done, remove it from the oven and allow it to cool slightly.
9. Step 9: In a large bowl, combine the thinly sliced cucumbers, edamame, green onions, and chopped avocado.
10. Step 10: Add the shredded salmon and crispy rice to the salad bowl.
11. Step 11: Prepare the dressing by blending olive oil, toasted sesame oil, soy sauce (or coconut aminos), rice vinegar, honey, ground ginger, and kosher salt until smooth.
12. Step 12: Pour the dressing over the salad and toss gently to combine all ingredients well.
13. Step 13: Serve immediately and enjoy your fresh Crispy Rice Salmon Cucumber Salad.

Tips & Variations

• Use leftover rice that has been refrigerated overnight for the crispiest texture.
• Substitute salmon with cooked shrimp or tofu for a different protein option.
• Add fresh herbs like cilantro or mint for extra brightness.
• For a spicier kick, increase the crushed red pepper flakes or add a dash of sriracha to the dressing.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. Keep the dressing separate if possible and toss just before serving to maintain crispness. Reheat the rice and salmon lightly if desired, but the salad is best enjoyed fresh and chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, jasmine rice is preferred for its fragrance, but any cooked rice such as basmati or short-grain white rice will work well. Just be sure it is fully cooled before baking.

How do I keep the rice crispy?

Make sure the rice is spread out evenly on the baking sheet and bake it long enough, tossing halfway, to allow even crisping. Avoid covering it or adding extra moisture after baking.

Crispy Rice Salmon Cucumber Salad Recipe

Print Recipe

★★★★★

4.8 from 110 reviews

A vibrant and refreshing Crispy Rice Salmon Cucumber Salad that combines tender baked salmon, crunchy oven-toasted rice, and fresh vegetables tossed in a flavorful ginger-sesame dressing. This wholesome and satisfying salad is perfect for a light lunch or dinner, offering a delightful mix of textures and flavors.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Fusion, Asian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Crispy Rice

• 2 Cups Cooked Rice (cooled – jasmine rice recommended)
• 2 Teaspoons Soy Sauce
• 1 Tablespoon Sesame Oil
• 1/4 Cup Dried Onion (Minced)
• 1/4 Cup Dried Garlic (Minced)
• 1 Tablespoon Smoked Paprika
• 1/2 Teaspoons Sea Salt
• 1.5 Tablespoons Crushed Red Pepper Flakes
• 1/2 Teaspoons Chili Powder
• 3/4 cup Olive Oil

For the Salmon

• 8 Ounces Salmon
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Ground Black Pepper
• 1/2 Teaspoon Garlic Powder

For the Salad

• 5 Persian Cucumbers (thinly sliced; or substitute 1 large English cucumber)
• 1 Cup Edamame (shelled)
• 1 Bunch Green Onions (thinly sliced, approx. 3/4 cup)
• 2 Avocados (chopped)

For the Dressing

• 1/4 Cup Olive Oil
• 1/4 Cup Toasted Sesame Oil
• 3 Tablespoons Soy Sauce or Coconut Aminos
• 3 Tablespoons Rice Vinegar
• 2 Tablespoons Honey
• 1 1/2 Teaspoons Ground Ginger
• 1/2 Teaspoon Kosher Salt

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking both the crispy rice and salmon.
2. Line Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
3. Cook Rice: Cook rice according to your preferred method and allow it to cool completely. Using cooled rice helps it crisp up better in the oven.
4. Season Rice: Spread the cooled rice evenly on the prepared baking sheet. Toss the rice with soy sauce, crushed red pepper flakes, sesame oil, dried onion, dried garlic, smoked paprika, sea salt, and chili powder to evenly coat all grains with flavor.
5. Bake Crispy Rice: Place the baking sheet in the oven and bake for 30-40 minutes, tossing halfway through to ensure even crisping and an appealing crunchy texture.
6. Prepare Salmon Filets: While the rice bakes, season the salmon filets with sea salt, ground black pepper, and garlic powder. Place the salmon on a separate baking sheet.
7. Bake Salmon: Add the salmon baking sheet to the oven along with the crispy rice during the last 13-14 minutes of baking, or until the salmon is cooked through to your desired doneness.
8. Shred Salmon: Once baked, remove the salmon from the oven and use a fork to gently shred it into bite-sized pieces.
9. Set Rice Aside: Remove crispy rice from the oven and set it aside to cool slightly.
10. Prepare the Salad: In a large bowl, combine thinly sliced Persian cucumbers, edamame, sliced green onions, and chopped avocados. These fresh ingredients add bright flavors and textures.
11. Add Salmon and Crispy Rice: Incorporate the shredded salmon and crispy rice into the bowl with the fresh vegetables, combining the different flavors and textures.
12. Prepare the Dressing: In a blender, combine olive oil, toasted sesame oil, soy sauce or coconut aminos, rice vinegar, honey, ground ginger, and kosher salt. Blend until the dressing is smooth and creamy.
13. Add Dressing to Salad: Pour the creamy dressing over the salad and toss gently but thoroughly to coat all ingredients and blend the flavors.
14. Serve, Store, and Enjoy: Serve the salad immediately for the best texture. Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

• You can substitute jasmine rice with any other long-grain or medium-grain rice for the crispy rice component.
• Using cool or day-old rice ensures the rice crisps well in the oven rather than becoming mushy.
• If you prefer less spice, reduce or omit crushed red pepper flakes and chili powder from the rice seasoning.
• The dressing can be made without honey to keep it vegan; substitute with maple syrup or agave nectar.
• Leftover crispy rice may lose crunch if stored; reheat briefly in a pan or oven to restore texture.

Keywords: salmon salad, crispy rice salad, cucumber salad, baked salmon recipe, healthy salad, Asian-inspired salad, sesame dressing, avocado salad