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
Scale
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
