1. Home
  2. Recipes
  3. Tasty Crispy Rice Salmon Salad

Tasty Crispy Rice Salmon Salad

Featured in: Fresh and Vibrant Salads That Satisfy and Nourish

This Tasty Crispy Rice Salmon Salad is all about bold textures and flavors. It starts with a base of thin cucumber slices paired with crispy baked rice for crunch. Perfectly cooked salmon offers protein while avocado adds a rich, creamy element. Crunchy edamame and green onions bring a pop of freshness, and the creamy Asian-style dressing, with honey, sesame oil, and soy sauce, ties it all together beautifully. This salad stays fresh for days and is a terrific option for prepping meals in advance.
Pin it Share it Send it Print it Jump To Recipe
Chef with a smile, ready to cook and serve.
Updated on Sat, 01 Mar 2025 18:21:53 GMT
Tasty Crispy Rice Salmon Salad with Creamy Asian-Style Dressing Pin it
Tasty Crispy Rice Salmon Salad with Creamy Asian-Style Dressing | yummygusto.com

Experience the delightful fusion of textures in this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. Fresh, crisp Persian cucumbers pair wonderfully with flaky salmon, creamy avocado and crunchy rice for a satisfying meal. This modern interpretation elevates the classic cucumber salad into something truly special - perfect for enjoying immediately or preparing ahead.

This recipe emerged from countless hours experimenting in the kitchen, aiming to create something that honored traditional flavors while introducing new elements. The combination proved an instant success at family gatherings, converting even the most reluctant vegetable eaters.

Key Ingredients

  • Persian cucumbers: Their crisp texture and low water content keep the salad fresh
  • Day-old rice: Essential for achieving the perfect crispy texture
  • Fresh salmon: Choose bright pink fillets with firm flesh
  • Chili crisp: Adds spicy depth and crunchy bits
  • Ripe avocados: Should be firm but yield slightly to pressure

Persian cucumbers are particularly ideal for this dish, offering the perfect balance of crunch and natural sweetness without watering down the other components.

Assembly Instructions

Rice Preparation:
Preheat oven to 400°F and line baking sheet with parchment.
Seasoning:
Mix cooled rice with soy sauce and sesame oil until evenly coated.
Crisping:
Spread rice in thin, even layer on prepared sheet.
Salmon Preparation:
Season fillet with sea salt, pepper and garlic powder.
Cooking:
Bake salmon 13-14 minutes until perfectly flaky.
Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Pin it
Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing | yummygusto.com

The crispy rice element recalls treasured memories of perfectly cooked tahdig, with its satisfying crunch giving way to tender grains. This textural contrast creates an exceptional eating experience.

Presentation Guidelines

Serve in shallow bowls to showcase the layered components. Finish with a sprinkle of sliced green onions and toasted sesame seeds for enhanced visual appeal and texture.

Recipe Variations

Adapt the recipe by using tuna instead of salmon, incorporating pickled vegetables, or adding watermelon radish for color. For vegetarian options, substitute crispy tofu or seasoned tempeh.

Storage Instructions

Store components separately in airtight containers, keeping dressing apart. Combine just before serving and consume within three days for best results.

Close-up Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe Pin it
Close-up Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe | yummygusto.com

This recipe represents the culmination of extensive culinary experimentation, delivering a perfect balance of nutrition and flavor while remaining accessible to home cooks of all skill levels.

Frequently Asked Questions

→ How long will the salad last?
You can keep this salad fresh in the fridge for up to 3 days if you store it in an airtight container.
→ Can I prep crispy rice beforehand?
Yes, you can prepare the crispy rice ahead. Keep it in an airtight container at room temperature for 2-3 days.
→ What’s a good replacement for Persian cucumbers?
A large English cucumber works well as a substitute for the Persian cucumbers in this dish.
→ Where do I find chili crisp?
You can grab chili crisp at stores like Trader Joe's or Asian supermarkets. Making it at home is also an option.
→ Is this recipe gluten-free?
You can make it gluten-free by swapping soy sauce with tamari or coconut aminos.

Tasty Crispy Rice Salmon Salad

Enjoy the Tasty Crispy Rice Salmon Salad that blends crispy textures, juicy salmon, and a smooth Asian-inspired dressing—ideal for lunch or dinner.

Prep Time
15 Minutes
Cook Time
37 Minutes
Total Time
52 Minutes
By: Sandra

Category: Healthy Salads

Difficulty: Intermediate

Cuisine: Asian Fusion

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ For the Crunchy Rice

01 2 cups of jasmine rice, cooked and chilled (or choose your favorite type of rice)
02 2 teaspoons of soy sauce
03 1 tablespoon of sesame oil
04 2 tablespoons of chili crisp
05 ¼ cup of finely chopped dried onion
06 ¼ cup of finely chopped dried garlic
07 1 tablespoon of smoked paprika
08 ½ teaspoon of sea salt
09 About 1½ tablespoons of crushed red pepper flakes
10 ½ teaspoon of chili powder
11 ¾ cup of olive oil

→ For the Salmon

12 8 ounces of salmon
13 ½ teaspoon of sea salt
14 ½ teaspoon of ground black pepper
15 ½ teaspoon of garlic powder

→ For the Salad

16 Thinly slice 1 large English cucumber or 5 small Persian cucumbers
17 A cup of edamame, shelled
18 About ¾ cup of sliced green onions (one full bunch)
19 Chop up 2 avocados

→ For the Creamy Asian Dressing

20 ¼ cup of olive oil
21 ¼ cup of toasted sesame oil
22 3 tablespoons of rice vinegar
23 3 tablespoons of soy sauce or coconut aminos
24 2 tablespoons of honey
25 1½ teaspoons of ground ginger
26 ½ teaspoon of kosher salt

Instructions

Step 01

Set the oven to 400°F and cover a baking sheet in parchment.

Step 02

Begin by cooking your rice following the package directions. Allow it to cool fully, then spread it evenly on the baking sheet. Mix it up with soy sauce, chili crisp, and sesame oil.

Step 03

Let the rice bake in the oven for 30-40 minutes, giving it a good stir halfway through. Stop when it’s golden and crispy.

Step 04

Sprinkle sea salt, pepper, and garlic powder on the salmon fillet. Put it on another sheet and bake at the same time as the rice for 13-14 minutes, or until it’s done. Break it into chunks once it cools.

Step 05

Use a mandolin to thinly slice the cucumbers. Toss them together with the green onions, edamame, and chunks of avocado in a big bowl.

Step 06

Mix sesame oil, olive oil, rice vinegar, ground ginger, honey, kosher salt, and soy sauce in a blender until it’s thick and smooth.

Step 07

Combine the crunchy rice, salad, and salmon chunks in the bowl. Add the creamy Asian dressing to coat. Mix it all up, and it’s ready to eat!

Notes

  1. You can keep this salad fresh in the fridge for up to three days if stored in a sealed container.
  2. Chili crisp is available at Trader Joe’s or can be made at home.

Tools You'll Need

  • Mandolin to slice cucumbers
  • Baking trays
  • Parchment paper
  • Blender

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy (in the edamame and soy sauce)
  • Fish (salmon)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1154
  • Total Fat: 92 g
  • Total Carbohydrate: 66 g
  • Protein: 25 g