Description
This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing combines crispy rice with tender, flavorful salmon, crisp cucumber, and a rich creamy dressing. A fresh, light, and delicious salad that’s perfect for a satisfying lunch or dinner.
Ingredients
Scale
For the Salad:
- 2 cups cooked white rice (preferably day-old rice)
- 1 tablespoon sesame oil (for frying rice)
- 2 salmon fillets (6 oz each)
- 1 tablespoon olive oil (for cooking salmon)
- Salt and pepper, to taste
- 1 cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (optional, for garnish)
For the Creamy Asian Dressing:
- 3 tablespoons mayonnaise (or vegan mayo)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (optional, for heat)
- 1 tablespoon water (to thin the dressing)
Instructions
- Prepare the crispy rice:
Heat sesame oil in a large skillet over medium-high heat. Add the cooked rice (preferably day-old rice for the best texture). Press the rice into an even layer and cook for 3-4 minutes without stirring to allow it to get crispy. Flip the rice over in sections and cook for another 3-4 minutes until crispy on both sides. Remove from heat and set aside to cool slightly. - Cook the salmon:
Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat. Add the salmon fillets, skin side down if applicable, and cook for 4-5 minutes per side until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside to cool slightly. Flake the salmon into bite-sized pieces. - Make the creamy Asian dressing:
In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), sriracha (if using), and water. Adjust the water to reach your desired dressing consistency. Taste and adjust seasoning as needed. - Assemble the salad:
In a large bowl, combine the crispy rice, flaked salmon, sliced cucumber, shredded carrots, and green onions. Drizzle the creamy Asian dressing over the salad and toss gently to coat everything evenly. - Serve:
Garnish with sesame seeds if desired and serve immediately. Enjoy the fresh, flavorful combination of crispy rice, tender salmon, and creamy dressing!
Notes
- You can use any type of fish in place of salmon, such as tuna or trout.
- For a vegetarian option, substitute the salmon with crispy tofu or tempeh.
- If you prefer a thicker dressing, you can add a bit more mayonnaise or use Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (1/4 of the recipe)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 21g3
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 50mg