How to make crispy rice salmon salad?

Start by baking cooled rice until crisp, season and bake the salmon, then toss both with fresh cucumbers, edamame, green onions, and creamy Asian dressing for a complete meal.

What rice is best for crispy rice salad?

Short-grain jasmine or sushi rice works best due to their stickiness and texture, but any cooked and cooled rice can be used.

What goes into Asian cucumber salad?

Classic Asian cucumber salad features sliced cucumbers, a tangy sesame dressing, and optional chili or garlic for a flavor boost.

What is the trick for the most flavorful cucumber salad every time?

Slice cucumbers thinly, salt them lightly, and let them rest for 10 minutes to draw out moisture, then toss with the dressing to maximize flavor absorption.

Crispy Rice Salmon Salad – Fresh, Easy & Flavor-Packed

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This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing features crunchy baked rice, flaky baked salmon, fresh veggies, and a savory-sweet dressing. It’s a refreshing, satisfying meal that’s perfect for lunch or dinner.

Author: Emily
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Salad
Method: Baking, Tossing
Cuisine: Asian Fusion
Diet: Gluten Free

Ingredients

Scale

For the Crispy Rice:
2 cups cooked jasmine rice, cooled
2 teaspoons soy sauce
1 tablespoon sesame oil
2 tablespoons chili crisp
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
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 1 large English cucumber)
1 cup edamame, shelled
1 bunch green onions, thinly sliced (about 3/4 cup)
2 avocados, chopped
For the Creamy Asian 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

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cook rice and let cool. Toss cooled rice with soy sauce, chili crisp, sesame oil, dried onion, dried garlic, smoked paprika, sea salt, red pepper flakes, chili powder, and olive oil. Spread on baking sheet and bake for 30-40 minutes, tossing halfway, until crispy.
Meanwhile, season salmon with sea salt, ground black pepper, and garlic powder. Place on a baking sheet and bake for 13-14 minutes until cooked through. Flake salmon with a fork and set aside.
Wash and chop cucumbers, edamame, green onions, and avocado. Add to a large mixing bowl.
Add flaked salmon and crispy rice to the salad bowl.
Combine dressing ingredients (olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, kosher salt) in a blender and blend until smooth.
Pour dressing over salad and toss to combine. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Be sure rice is fully cooled before baking for maximum crispiness.
Swap salmon for another protein if desired.
Use coconut aminos for a gluten-free option.
Dressing can be made ahead and stored in the fridge.
Best served fresh for ultimate texture.

Nutrition

Serving Size: 1 bowl
Calories: 540
Sugar: 7g
Sodium: 780mg
Fat: 34g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 23g
Cholesterol: 32mg

Find it online: https://deliceflash.com/crispy-rice-salmon-cucumber-salad/