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
Scale
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
