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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is a vibrant and favour-packed recipe! The crispy rice has a satisfying crunch that goes so well with tender salmon, cool cucumber and a creamy Asian-inspired dressing that brings everything perfectly together.
Whether you host a dinner party, or just a meal to yourself, this is bound to impress anyone who enjoys a wholesome dish. It’s fast, simple, and a perfect mix of textures and flavours.
At the end of the post you will have all the information you need to make this at home from the cooking methods and prep tips to serving suggestions and nutritional information.
Why You’ll Love This Recipe
- Loaded With Flavor: The crunchiness of the rice, the flakiness of the salmon, and the tangy, creamy dressing create a memorable explosion of flavor in each and every bite.
- Healthy & Nutritious: Packed full of protein, vitamins, healthy fats, and veggies this meal is just as good for your body as it is for your taste buds.
- Flexible: It accommodates gluten-free and pescatarian diets. Plus, you can change the ingredients for a personal touch.
- Quick & Easy : This recipe only requires around 30 minutes of your time, making it perfect for busy weekdays.
- Aesthetic Appeal: This dish is sure to make a stunning presentation on any dinner table.
- Total Time: 25 minutes
- Yield: 1 medium salad bowl 1x
Ingredients
Scale
For the SaladÂ
- 2 cups cooked short-grain rice (preferably chilled in the fridge for a few hours)Â
- 1 tablespoon sesame oilÂ
- 300g (10.5 oz) salmon fillets (boneless and skinless)Â
- 1 large cucumber, thinly slicedÂ
- 2 cups mixed greens (spinach, arugula, or romaine)Â
- 2 green onions, finely slicedÂ
- 1 tablespoon sesame seeds (for garnish)Â
For the Creamy Asian DressingÂ
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegarÂ
- 1 tablespoon sesame oilÂ
- 1 tablespoon honey (or maple syrup for vegan diets)Â
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)Â
- 1 teaspoon grated fresh gingerÂ
- 1 teaspoon sriracha (optional, for heat)
Instructions
Prepare the Rice
- Use cold, cooked short-grain rice. Chilling keeps the rice from falling apart, and allows it to crisp up beautifully.
- I use a non-stick skillet and heat 1 tbsp of sesame oil over medium heat.
- Scoop the rice into tight patties (about 2 inches wide). Pan-fry them on both sides until golden brown and crisp (about 3 minutes per side). Set aside on a plate.
Cook the Salmon
- Sprinkle salt and pepper onto the salmon fillets.
- Go ahead and preheat the oven to 375°F (190°C) and bake the salmon 10 minutes or so, or until fork tender.
Note: You can also Pan-sear the salmon for 3 minutes a side in a little oil, over medium heat.
Mix the Dressing
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, honey, mayonnaise, ginger and sriracha. Beat until well blended and creamy. Adjust seasoning to taste.
- Chill the dressing 5 minutes to meld the flavors.
Assemble the Salad
- Arrange mixed greens and sliced cucumbers in a serving bowl or plate.
- Flake the cooked salmon into bite-size pieces and scatter them across the greens.
- Include the crispy rice patties for that nice crunch.
- Pour the creamy Asian dressing over the salad.
Garnish and Serve
- The sesame seeds and green onions for garnish.
- Serve immediately and enjoy!
Nutritional Information (Per Serving)Â
- Calories: ~400 kcalÂ
- Protein: 25gÂ
- Carbohydrates: 30gÂ
- Fats: 22gÂ
- Fiber: 3g
Notes
How to Serve
This salad is so versatile and can be served in so many different ways!
- Lunch or Light Dinner: Enjoy this salad on its own for a refreshing and satiating meal.
- Side Dish: Add variety with a steaming bowl of miso soup or a warm baguette.
- Meal Prep: You can prep the rice and dressing ahead of time, and when you’re ready to eat it, just assemble.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-fried crispy rice, baked salmon, and tossed salad
- Cuisine: Asian