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The Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is a delightful dish that beautifully combines fresh ingredients and vibrant flavors, making it a standout choice for a light lunch or dinner. This salad is not only visually appealing with its colorful components, but it also offers a satisfying crunch thanks to the crispy rice. It is a perfect example of how a salad can be both refreshing and filling, appealing to a wide range of tastes and preferences.
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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Discover the vibrant flavors of Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing! This refreshing dish combines flaky salmon, crunchy cucumbers, and creamy dressing for a satisfying meal. Perfect for lunch or dinner, it's packed with omega-3s and essential nutrients, while the crispy rice adds a delightful crunch. Easy to prepare and visually appealing, this salad is a tasty way to enjoy healthy eating. #SaladRecipes #HealthyEating #CrispyRiceSalad #AsianDressing #SalmonSalad #CleanEating #FoodieFinds

Ingredients

For the Salad:

2 cups cooked sushi rice

1 tablespoon rice vinegar

1 teaspoon sugar

1 pound salmon fillet, skinless

1 tablespoon olive oil

Salt and pepper to taste

1 large cucumber, thinly sliced

1 cup shredded carrots

1 avocado, sliced

1/4 cup green onions, chopped

1 tablespoon sesame seeds, toasted

For the Creamy Asian Dressing:

1/4 cup mayonnaise

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon sriracha (adjust according to spice preference)

1 teaspoon grated fresh ginger

1 teaspoon apple cider vinegar

1 tablespoon honey (or maple syrup for a vegan option)

Instructions

Prepare the Sushi Rice: In a medium bowl, combine the cooked sushi rice with rice vinegar and sugar. Mix well and set aside to cool.

    Cook the Salmon: Preheat your oven to 400°F (200°C). Rub the salmon fillet with olive oil, salt, and pepper. Place it on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the salmon is cooked through and flaky. Remove from the oven and let it cool, then flake it into bite-sized pieces.

      Crisp the Rice: Heat a non-stick skillet over medium heat and add the cooked sushi rice in an even layer (you might want to do this in batches). Cook for about 3-4 minutes on each side until the rice is crispy and golden. Transfer to paper towels to drain excess oil.

        Make the Creamy Asian Dressing: In a small bowl, whisk together the mayonnaise, soy sauce, sesame oil, sriracha, grated ginger, apple cider vinegar, and honey until smooth. Adjust seasoning to taste.

          Assemble the Salad: In a large bowl, combine the crisped rice, cucumber slices, shredded carrots, avocado slices, and flaked salmon. Drizzle with the creamy Asian dressing and gently toss to combine without breaking the avocado.

            Garnish and Serve: Transfer the salad to a serving platter and sprinkle with chopped green onions and toasted sesame seeds. Serve immediately for the best texture.

              Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4