Get ready to fall in love with this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. Imagine golden, crunchy rice mingling with flaky salmon, crisp cucumber, and sweet carrots, all tossed in a luscious, tangy dressing that sings with umami. Every bite is a celebration of texture and flavor, making this salad as fun to eat as it is gorgeous to serve. Whether you’re looking for a new weeknight favorite or a refreshing dish to impress friends, this recipe delivers freshness, crunch, and a pop of creamy, spicy goodness.
Ingredients You’ll Need
The magic of this salad is how a handful of simple ingredients come together to create something truly extraordinary. Each item adds its own special touch, from the crunchy rice foundation to the fresh, colorful veggies and that irresistible dressing.
- Cooked jasmine or sushi rice (2 cups, chilled): Chilling the rice helps it crisp up beautifully in the pan for the signature crunch.
- Rice vinegar (1 tablespoon): Adds a gentle tang that brightens the rice and ties the flavors together.
- Neutral oil (1 tablespoon, like avocado or vegetable): Ensures the rice gets perfectly golden and crispy without overpowering the other flavors.
- Pinch of salt: Just enough to bring out the natural flavors in the rice.
- Cooked salmon (1 cup, flaked): Use fresh or canned salmon; both give the salad hearty protein and rich flavor.
- Cucumber (1 cup, thinly sliced): Refreshing crunch and a cool contrast to the warm, crispy rice.
- Shredded carrots (1/4 cup): A touch of sweetness and vibrant color.
- Chopped scallions (2 tablespoons): A fresh, savory bite that wakes up every forkful.
- Sesame seeds (1 tablespoon): Nutty, toasty flavor and a little visual flair for finishing.
- Mayonnaise (2 tablespoons): The creamy base for the dressing, adding richness and silkiness.
- Plain Greek yogurt (1 tablespoon): Lightens the dressing while giving it a lovely tang.
- Soy sauce (1 tablespoon): Delivers savory depth and classic Asian-inspired flavor.
- Sesame oil (1 teaspoon): A little goes a long way for that unmistakable toasted aroma.
- Rice vinegar (1 teaspoon): Balances the creaminess with a touch more acidity.
- Honey or maple syrup (1 teaspoon): Just the right hint of sweetness to round out the dressing.
- Sriracha (1 teaspoon, optional): Adds a gentle kick; adjust to your heat preference.
- Garlic powder (pinch): For a subtle, savory undertone.
How to Make Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
Step 1: Prepare the Crispy Rice
Start by taking your chilled rice (freshly cooked rice won’t crisp up as well) and mixing it with rice vinegar and a pinch of salt. Heat the neutral oil in a nonstick skillet over medium heat, then press the rice into the pan in a nice, even layer. Let it sizzle away, undisturbed, for 5 to 7 minutes, until the bottom is beautifully golden and crisp. Cool for a few minutes and break it into bite-sized pieces or squares—these are the crunchy stars of your Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing!
Step 2: Whisk Up the Creamy Asian Dressing
While your rice is crisping, whisk together mayonnaise, Greek yogurt, soy sauce, sesame oil, rice vinegar, honey or maple syrup, sriracha if you want a little heat, and a pinch of garlic powder. The result? A velvety, tangy, and slightly spicy dressing that effortlessly elevates the fresh flavors in this dish.
Step 3: Toss the Salad
In a large bowl, gently combine your flaked salmon, cucumber slices, shredded carrots, chopped scallions, and sesame seeds. Pour over that dreamy creamy Asian dressing and toss everything together until the veggies and protein are lightly coated—just enough to bring it all together while letting each ingredient shine.
Step 4: Assemble and Serve
To serve, plate your crispy rice chunks and either top them with the salmon cucumber salad or arrange them alongside it for a fun, deconstructed vibe. Finish with a sprinkle of extra sesame seeds or scallions if you’re feeling fancy. Every bite of this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is a little celebration of flavor and texture!
How to Serve Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
Garnishes
Take things up a notch with a flurry of toasted sesame seeds, extra chopped scallions, or even a few thin slices of red chili for a colorful punch. A drizzle of extra dressing or a squeeze of lime can also add a final flourish to your Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing.
Side Dishes
This salad is hearty enough to stand alone, but if you’re looking to round out your meal, consider serving it with a side of miso soup, steamed edamame, or a light seaweed salad. These simple additions keep the meal bright and balanced without stealing the spotlight.
Creative Ways to Present
For a show-stopping appetizer, scoop the salad onto individual crispy rice squares for bite-sized canapés. Or, layer everything in a glass jar for a portable, picnic-ready twist. However you serve it, the layers of color and texture in your Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing are sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have extra salad, keep the salad and crispy rice stored separately for best results. The salad can be refrigerated in an airtight container for up to two days, while the crispy rice is best stored at room temperature in a sealed bag or container—this helps preserve its crunch.
Freezing
Freezing isn’t recommended for this recipe, as the fresh vegetables and creamy dressing won’t thaw well and the crispy rice can lose its texture. If you need to prep ahead, make the salad and dressing a day early and crisp the rice fresh when ready to serve.
Reheating
To revive leftover crispy rice, simply toss it back into a nonstick skillet over medium heat for a few minutes until it’s warmed through and crackling again. Avoid microwaving, as this can make the rice soggy instead of crispy.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon is a great shortcut and works perfectly in this recipe. Just drain it well and flake it before adding to your salad. It offers convenience without sacrificing flavor in your Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing.
What can I substitute for the rice to make this low-carb?
If you’re aiming to keep things lighter, swap the crispy rice for roasted seaweed sheets or simply serve the salad over a bed of mixed greens. You’ll still get all the amazing flavors of the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing, minus the carbs.
How spicy is the dressing?
The sriracha in the dressing gives just a gentle kick, but you can easily adjust it to your taste. Leave it out for a milder version or add more if you love extra heat. The beauty of this recipe is how customizable it is!
Can I make the crispy rice ahead of time?
You can absolutely crisp the rice a few hours ahead—just let it cool completely and store it in a sealed container at room temperature. For the ultimate crunch, reheat it quickly in a skillet before serving your Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing.
Is there a dairy-free alternative for the creamy dressing?
Yes! Swap the Greek yogurt for a dairy-free yogurt or leave it out and use a little extra mayo. You’ll still achieve that luxurious, creamy texture for your salad dressing.
Final Thoughts
If you’re craving a dish that brings together vibrant colors, satisfying crunch, and a creamy, flavor-packed dressing, look no further than this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing. It’s one of those recipes you’ll want to make again and again—so go ahead, gather your ingredients and treat yourself to something truly special!
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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
A flavorful and satisfying Crispy Rice Salmon Cucumber Salad featuring crispy golden rice chunks paired with fresh cucumber, flaked salmon, and shredded carrots, all tossed in a creamy Asian dressing that balances savory, tangy, and spicy flavors. Perfect for a light yet nourishing meal with an Asian-inspired twist.
Ingredients
Crispy Rice
- 2 cups cooked jasmine or sushi rice (chilled)
- 1 tablespoon rice vinegar
- 1 tablespoon neutral oil (like avocado or vegetable)
- Pinch of salt
Salad
- 1 cup cooked salmon (flaked)
- 1 cup cucumber (thinly sliced)
- 1/4 cup shredded carrots
- 2 tablespoons chopped scallions
- 1 tablespoon sesame seeds
Creamy Asian Dressing
- 2 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sriracha (optional)
- Pinch of garlic powder
Instructions
- Prepare the crispy rice: In a bowl, mix the chilled cooked rice with rice vinegar and a pinch of salt. Heat the neutral oil in a nonstick skillet over medium heat. Press the rice mixture firmly into the skillet in a flat, even layer. Cook undisturbed for 5–7 minutes or until the bottom is golden and crispy. Remove from heat, let cool slightly, then break into chunks or squares.
- Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, soy sauce, sesame oil, rice vinegar, honey or maple syrup, sriracha if using, and a pinch of garlic powder until the dressing is smooth and well combined.
- Assemble the salad: In a large bowl, combine the flaked cooked salmon, thinly sliced cucumber, shredded carrots, chopped scallions, and sesame seeds. Drizzle the creamy Asian dressing over the mixture and toss gently to coat all ingredients evenly.
- Serve: Plate the crispy rice chunks and either top them with the salmon cucumber salad or serve the salad alongside. Garnish with additional sesame seeds or scallions if desired. Enjoy immediately for the best texture and flavor.
Notes
- You can use either canned salmon or freshly cooked salmon for this recipe.
- For a low-carb alternative, replace crispy rice with roasted seaweed sheets or serve the salad over a bed of mixed greens.
- Leftover crispy rice is best reheated in a skillet over medium heat to restore its crunchy texture instead of microwaving.
- Adjust the sriracha quantity in the dressing based on your spice preference.
- This salad is best enjoyed fresh as the crispy rice may soften over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
