Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
Get ready to go on a crunchy, refreshing, flavor-loaded adventure with this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing! Every bite is an irresistible medley of hot, crispy sushi rice, cool cucumber, flaked salmon, and a luscious Asian-inspired dressing that ties it all together. It’s the perfect recipe for when you want to impress friends, upgrade your lunch routine, or simply treat yourself to something special that’s both nourishing and downright fun to eat.
Ingredients You’ll Need
Let’s celebrate how a few simple, colorful ingredients combine to make something extraordinary! Each element adds its own magic—crunch, creaminess, freshness, or punchy flavor—to ensure your Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is anything but ordinary.
- Sushi Rice: Sticky, short-grain perfection is essential for forming the signature crispy base—don’t substitute with regular rice!
- Rice Vinegar: Gives the rice its delicate tang and that authentic, subtle sushi flavor.
- Sugar: Just a teaspoon offsets the vinegar and adds a gentle sweetness to the rice.
- Salt: Enhances all the flavors and brings balance to the rice seasoning.
- Vegetable Oil: Ensures that dreamy, golden, shatteringly crisp crust on the rice pieces—use a neutral oil for best results.
- Cooked Salmon: Tender, flaky, and savory—grilled, baked, or even canned in a pinch; it’s the protein highlight!
- Cucumber: Thin slices deliver freshness and a satisfying crunch with every forkful.
- Green Onions: Adds a subtle sharpness and gorgeous color contrast.
- Sesame Seeds: Sprinkle for nutty flavor and a toasty finish.
- Fresh Cilantro (optional): Brightens up the whole salad with a herbal zing—skip if you’re not a fan!
- Mayonnaise: The creamy backbone of the dressing, making it silky and rich.
- Soy Sauce: Lends depth and umami to the creamy dressing—don’t skip it!
- Rice Vinegar (for dressing): Adds that zippy lift to bring the dressing alive.
- Sesame Oil: Just a teaspoon for irresistible toasty aroma.
- Honey: Balances the soy and vinegar with a touch of natural sweetness.
- Sriracha (optional): A quick flick for heat lovers—customize the spice level to taste.
- Garlic: Freshly minced garlic delivers punchy brightness to the dressing.
- Fresh Ginger: Grated ginger makes the dressing vibrantly fragrant and invigorating.
How to Make Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
Step 1: Prepare and Season the Rice
Start with perfectly cooked sushi rice. While the rice is still warm, gently mix in rice vinegar, sugar, and salt. This classic combination gives the rice its signature flavor—don’t skimp on this step! Once seasoned, spread the rice out on a lined baking sheet, pressing it into an even layer. Pop it in the fridge for at least an hour or overnight if you can wait; this chilling makes slicing and frying a breeze.
Step 2: Cut and Fry the Crispy Rice
After the rice is fully chilled and firm, slice it into neat squares or rounds—however you fancy! Heat vegetable oil in a non-stick skillet over medium-high heat. Gently place each rice piece into the pan and fry until both sides are deliciously golden and audibly crisp. Place the finished crispy rice on paper towels to absorb any extra oil. This step is pure magic: the edges should crackle and snap under your fork!
Step 3: Flake the Salmon
Whether you’re using leftover baked fillets, grilled steaks, or a trusty tin of canned salmon, flake it into hearty chunks. The salmon should be tender but not mushy, so you get a satisfying bite every time. Set the salmon aside until it’s time to assemble your salad.
Step 4: Whisk Together the Creamy Asian Dressing
In a small bowl, combine mayonnaise, soy sauce, rice vinegar, sesame oil, honey, sriracha (if using), minced garlic, and fresh ginger. Whisk until silky-smooth. This dreamy dressing is the heart of your Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing—it brings all the elements together with a creamy, tangy, and slightly spicy kick.
Step 5: Assemble the Salad
In a large mixing bowl, toss together thinly sliced cucumber, green onions, and cilantro. Gently fold in the flaked salmon, then drizzle over that irresistible creamy Asian dressing. Toss everything together just enough to coat, without breaking up the salmon too much.
Step 6: Plate and Serve
Arrange your crispy rice squares on a serving platter. Top each with a generous spoonful of the salmon salad—it’s okay if things get a little messy! Finish with a sprinkle of sesame seeds for that final flourish of flavor and crunch. Serve immediately, and dig into a perfect forkful of crispy, creamy, herby goodness.
How to Serve Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
Garnishes
The right garnish makes all the difference! Sprinkle extra sesame seeds on top for extra nutty crunch, and scatter more sliced green onions or a handful of torn cilantro leaves for bold color and a lovely fresh aroma. If you want a little extra zip, a drizzle of sriracha or a few pickled ginger slices add a zesty, eye-catching finish.
Side Dishes
This salad is delightfully satisfying on its own, but you can pair it with simple miso soup, a bowl of edamame, or a tangy Asian slaw. For a lovely summer spread, try steamed dumplings or a light seaweed salad to keep the meal balanced and refreshing.
Creative Ways to Present
Take your party platter game to the next level! Try shaping your crispy rice into fun rounds or mini rectangles for a modern take on sushi bites. Arrange the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing on a large platter with the rice on one side and the salad in a mound so guests can serve themselves. Or go elegant and plate individual “stacks” for a show-stopping appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the crispy rice and salmon cucumber salad in separate airtight containers in the fridge. This prevents the rice from getting soggy and keeps the salad tasting fresh. For best texture, eat within one day—though it rarely lasts that long!
Freezing
While the salmon and dressing components don’t freeze well, you can freeze the fried crispy rice squares. Let them cool completely, separate each piece with parchment, and store in a zip-top bag for up to 1 month. Reheat in the oven or air fryer until crisp before topping with salad.
Reheating
To revive your crispy rice, pop it in a hot oven or air fryer (400°F/200°C) for 3–5 minutes until it’s sizzling and crackly again. Avoid microwaving, which can make it chewy. The salmon cucumber salad is best served cold or at room temperature, so add it after reheating the rice.
FAQs
Can I use smoked or canned salmon?
Absolutely! Both smoked and canned salmon work wonderfully in this salad. Smoked salmon brings a bold, savory flavor while canned salmon offers fantastic convenience if you’re short on time.
How do I make this gluten-free?
Simply swap the regular soy sauce for a gluten-free tamari or coconut aminos. Everything else in this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is naturally gluten-free.
Can I make this salad ahead for meal prep?
Definitely! Prepare all the salad components in advance, but keep the crispy rice and dressed salad separate. Assemble just before eating to keep everything crisp and vibrant.
What can I substitute for mayonnaise in the dressing?
If you’re avoiding mayo, try using Greek yogurt or a vegan mayo alternative. Both create a creamy texture that works beautifully with the bold flavors of the dressing.
Is there a low-carb option for this recipe?
Yes! Simply skip the crispy rice and serve the salmon cucumber salad over greens or in lettuce cups for a light, refreshing, low-carb twist. The Creamy Asian Dressing still shines through.
Final Thoughts
If there’s one new dish you try this week, make it the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. It’s simple yet impressive, light but deeply satisfying, and guaranteed to be a crowd-pleaser. I can’t wait for you to try it and make it your own favorite!
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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a delightful fusion of flavors and textures with this Crispy Rice Salmon Cucumber Salad featuring a creamy Asian dressing. Crispy fried sushi rice serves as the base for a refreshing salad of tender salmon, crisp cucumbers, and a zesty Asian-inspired dressing.
Ingredients
Sushi Rice:
- 1 cup sushi rice, rinsed and cooked
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Crispy Rice:
- 2 tablespoons vegetable oil (for frying)
Salad:
- 1/2 pound cooked salmon
- 1 cup thinly sliced cucumber
- 1/4 cup thinly sliced green onions
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh cilantro (optional)
- 3 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon sriracha (optional)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
Creamy Asian Dressing:
Instructions
- Cook the Sushi Rice: Prepare sushi rice per package instructions, season with rice vinegar, sugar, and salt. Chill, cut into pieces.
- Fry the Rice: Heat oil, fry rice until crispy. Drain on paper towels.
- Prepare Salmon: Flake cooked salmon and set aside.
- Make Dressing: Whisk together all dressing ingredients until smooth.
- Assemble Salad: Combine cucumber, green onions, cilantro, and salmon. Toss with dressing.
- Serve: Plate crispy rice, top with salad mixture, sesame seeds, and serve.
Notes
- For extra crunch, chill the rice overnight before frying.
- You can use smoked salmon or canned salmon for convenience.
- For a low-carb version, serve the salad without the crispy rice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 salad portion with crispy rice
- Calories: 385
- Sugar: 4g
- Sodium: 630mg
- Fat: 21g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg
