If you’re craving a dish that perfectly balances crispy textures with fresh, vibrant flavors, you’re in for a treat. The Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe brings together golden-crisped rice, tender flaky salmon, and refreshing cucumber slices, all tied together with a luscious, tangy dressing. This salad is not only a feast for your taste buds but also a colorful plate that’s as satisfying to look at as it is to eat. Whether you’re serving it for a quick weeknight dinner or impressing friends at a casual gathering, this recipe hits all the right notes.
Ingredients You’ll Need
Simple ingredients can create the most spectacular dishes, and this recipe is no exception. Each component adds a unique element—whether it’s the crunch of crispy rice, the richness of salmon, or the zingy Creamy Asian Dressing—that makes this salad unforgettable.
- 2 cups cooked white rice: Day-old rice works best to create that perfect crispy texture when fried.
- 1 tablespoon sesame oil (for frying rice): Adds a nutty aroma that’s instantly inviting.
- 2 salmon fillets (6 oz each): Choose fresh, firm fillets for a buttery, flaky bite.
- 1 tablespoon olive oil (for cooking salmon): Keeps the salmon moist and adds subtle richness.
- Salt and pepper, to taste: Essential for seasoning and enhancing flavors.
- 1 cucumber, thinly sliced: Provides crisp, refreshing contrast to the warm ingredients.
- 1/2 cup shredded carrots: Adds natural sweetness and vibrant color.
- 1/4 cup green onions, chopped: Brings a mild oniony kick that brightens up the dish.
- 1 tablespoon sesame seeds (optional, for garnish): Offers a delightful crunch and pretty finish.
- 3 tablespoons mayonnaise (or vegan mayo): Creates the creamy base of the dressing.
- 1 tablespoon soy sauce (or tamari for gluten-free): Adds savory umami depth.
- 1 tablespoon rice vinegar: Lends a gentle tang that awakens the palate.
- 1 teaspoon sesame oil: Enhances the Asian flavor profile in the dressing.
- 1 tablespoon honey or maple syrup: Balances acidity with subtle sweetness.
- 1 teaspoon sriracha (optional, for heat): Gives a touch of spicy warmth if you like a little kick.
- 1 tablespoon water (to thin the dressing): Helps achieve the perfect pourable consistency.
How to Make Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
Step 1: Prepare the Crispy Rice
Start with day-old cooked rice for the best results, as it’s less sticky and fries up beautifully. Heat the sesame oil in a non-stick skillet over medium-high heat and add the rice in an even layer. Let it cook undisturbed so the bottom becomes golden and crispy—this usually takes about 5-7 minutes. Then, gently flip sections of the rice to crisp the other side. This crispy rice adds that addictive texture base for our salad.
Step 2: Cook the Salmon
While the rice is crisping, pat your salmon fillets dry and season them with salt and pepper. Heat olive oil in a separate skillet over medium heat and cook the salmon skin-side down first to get it nicely seared, about 4 minutes. Flip and cook for another 3-4 minutes until just cooked through but still tender. Let it rest briefly before flaking into bite-sized pieces.
Step 3: Make the Creamy Asian Dressing
Whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, honey, sriracha if using, and water in a small bowl. Taste and adjust balance by adding more honey or vinegar as you prefer. This dressing is the magic that ties the salad’s flavors perfectly—the creamy, tangy, sweet, and spicy notes complement each other in every bite.
Step 4: Assemble the Salad
In a large bowl, combine the crispy rice, flaked salmon, thinly sliced cucumber, shredded carrots, and chopped green onions. Pour over the creamy Asian dressing and gently toss until everything is evenly coated and beautifully mixed. Sprinkle sesame seeds on top for that final touch of flavor and crunch.
How to Serve Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
Garnishes
Enhance your salad’s appeal and flavor by adding some toasted sesame seeds or finely sliced fresh herbs like cilantro or mint. A wedge of lime on the side invites diners to add a fresh citrus burst that brightens the whole dish wonderfully.
Side Dishes
This salad stands out as a complete meal but pairs beautifully with simple side dishes. Think of light miso soup, steamed edamame, or even a delicate seaweed salad. These complement the Asian flavors without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve the salad over a bed of mixed greens or inside crisp lettuce cups for a hand-held delight. You can even layer it in a glass jar for a grab-and-go lunch that looks as good as it tastes. Presentation really makes a difference for this crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days to maintain freshness. Keep the crispy rice stored apart or add fresh crispy rice just before serving the next day to avoid sogginess.
Freezing
This dish isn’t ideal for freezing, especially because of the fresh cucumber and crispy rice, which can lose their textures. However, you can freeze cooked salmon separately if you want to prep ahead, then thaw and flake it fresh into the salad.
Reheating
If you have leftover crispy rice and salmon (without salad ingredients), gently reheat in a skillet or oven to regain crispness of the rice and warmth of the salmon. Avoid the microwave as it can make the crispy rice mushy. Assemble the salad fresh after reheating.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and extra fiber, but it may not crisp up quite as evenly as white rice. Day-old brown rice works best for frying crispy rice.
Is there a vegan version of this recipe?
Yes, swap out salmon for crispy tofu or tempeh and use vegan mayonnaise to keep that creamy dressing deliciously plant-based. The salad will still be bursting with flavor!
Can I prepare the dressing in advance?
Definitely! The creamy Asian dressing can be made up to 3 days ahead and stored in the fridge. Give it a good whisk before using, as ingredients may separate over time.
How spicy is the salad with sriracha?
The sriracha adds a mild to moderate heat that’s easy to adjust—start with less if you prefer milder dishes or omit altogether for a gentle flavor profile.
What other veggies would work well in this salad?
Feel free to add thinly sliced bell peppers, radishes, or snap peas for extra crunch and color variation. Just keep the veggies light to preserve the salad’s fresh vibe.
Final Thoughts
There’s something truly special about the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe that makes every bite feel like a little celebration. It’s a perfect blend of textures and flavors that’s easy to make and joyful to eat. So next time you want a refreshing yet hearty meal, give this recipe a try—you’ll wonder why you didn’t discover it sooner!
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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Asian
Description
A vibrant and crunchy salad featuring crispy pan-fried rice, perfectly cooked salmon fillets, fresh cucumber, and shredded carrots, all tossed in a creamy and tangy Asian-inspired dressing. This dish offers a delightful blend of textures and flavors, making it a quick and satisfying meal perfect for lunch or dinner.
Ingredients
For the Crispy Rice and Salmon
- 2 cups cooked white rice (preferably day-old rice)
- 1 tablespoon sesame oil (for frying rice)
- 2 salmon fillets (6 oz each)
- 1 tablespoon olive oil (for cooking salmon)
- Salt and pepper, to taste
For the Salad
- 1 cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (optional, for garnish)
For the Creamy Asian Dressing
- 3 tablespoons mayonnaise (or vegan mayo)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (optional, for heat)
- 1 tablespoon water (to thin the dressing)
Instructions
- Prepare the Crispy Rice: Heat sesame oil in a non-stick skillet over medium-high heat. Add the cooked white rice, breaking up any clumps. Press the rice down firmly and let it cook undisturbed for about 5-7 minutes until the bottom becomes golden and crispy. Stir and repeat if you want more crispiness. Remove from heat.
- Cook the Salmon: Season the salmon fillets with salt and pepper. Heat olive oil in a separate skillet over medium heat. Place the salmon fillets skin-side down (if skin is on) and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let rest.
- Make the Creamy Asian Dressing: In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, and water until smooth and creamy. Adjust seasoning to taste and consistency by adding more water if needed.
- Assemble the Salad: In a large bowl, combine the crispy rice, thinly sliced cucumber, shredded carrots, and chopped green onions. Drizzle the creamy Asian dressing over the salad and toss gently to combine all ingredients evenly.
- Serve: Divide the salad among four plates. Top each serving with a cooked salmon fillet. Garnish with sesame seeds if desired. Serve immediately for best texture and flavor.
Notes
- Using day-old rice helps achieve crispiness better than freshly cooked rice.
- You can substitute the salmon with tofu or chicken for different protein options.
- Adjust sriracha to your preferred spice level or omit for mild flavor.
- For gluten-free, use tamari instead of soy sauce and ensure mayo is gluten-free.
- If vegan, use vegan mayo and maple syrup instead of honey.
