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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Delight

A vibrant Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing, featuring crunchy textures and fresh ingredients, perfect for a light lunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cooked Rice jasmine rice recommended
  • 2 tablespoons Soy Sauce use coconut aminos for gluten-free
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Chili Crisp optional for milder salad
  • 1 pound Salmon can substitute with tuna or grilled chicken
  • 2 medium Persian Cucumbers or larger English cucumbers
  • 1 cup Edamame can substitute with peas
  • 2 tablespoons Green Onions or chives as alternative
  • 1 large Avocados any ripe variety
For the Creamy Asian Dressing
  • 1/2 cup Olive Oil extra virgin recommended
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Soy Sauce consider gluten-free alternatives
  • 2 tablespoons Rice Vinegar or apple cider vinegar
  • 1 tablespoon Honey use maple syrup for vegan
  • 1 teaspoon Ground Ginger fresh ginger for brighter flavor
  • to taste Salt

Equipment

  • oven
  • baking sheet
  • Parchment paper
  • mixing bowl
  • blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Cook your rice according to package instructions, then let it cool completely.
  3. Toss the cooled rice with soy sauce, sesame oil, and chili crisp until well-coated.
  4. Spread the seasoned rice on the prepared baking sheet and bake for 30-40 minutes.
  5. Place the salmon on a separate baking sheet, season with salt, pepper, and garlic powder, and bake for 13-14 minutes.
  6. Let the salmon cool slightly and shred it into bite-sized pieces.
  7. Combine sliced cucumbers, cooked edamame, green onions, diced avocado, shredded salmon, and crispy rice in a bowl.
  8. Blend olive oil, sesame oil, soy sauce, rice vinegar, honey, ground ginger, and salt until smooth.
  9. Dress the salad with the creamy dressing and toss gently to combine.
  10. Serve the salad immediately or store in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For the best texture, store salad components and dressing separately until ready to serve.

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