Name: Crispy Rice Salmon Cucumber Salad for a Fresh Flavor Boost
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups Cooked Jasmine Rice (Use cooled rice for texture.); 2 tablespoons Soy Sauce (Substitute with coconut aminos for a soy-free version.); 1 tablespoon Sesame Oil (Opt for untoasted sesame oil if possible.); 1 tablespoon Chili Crisp (Adjust to taste or omit for milder flavor.); 1 teaspoon Dried Onion (Fresh onion can be used instead.); 1 teaspoon Dried Garlic (Feel free to substitute with fresh garlic.); 1 teaspoon Smoked Paprika (Regular paprika is a suitable substitute.); to taste Sea Salt & Spices (Adjust according to preference.); 1 lb Salmon (Canned tuna or baked tofu can be used for a vegetarian option.); 2 cups Persian Cucumbers (English cucumbers work well too.); 1 cup Edamame (Shelled peas can serve as a substitute.); 2 stalks Green Onions (Chives can replace them.); 2 ripe Avocados (Aim for perfectly ripe for best taste.); 3 tablespoons Olive Oil (Choose a high-quality oil.); 1 tablespoon Toasted Sesame Oil (Regular sesame oil is acceptable.); 2 tablespoons Soy Sauce (Coconut aminos can be used for a soy-free option.); 2 tablespoons Rice Vinegar (White wine vinegar can be a substitute.); 1 tablespoon Honey (Maple syrup is a great vegan substitute.); 1 teaspoon Ground Ginger (Fresh ginger is an excellent alternative.); to taste Kosher Salt (Adjust to personal taste.)

As I tossed my first bite of the Crispy Rice Salmon Cucumber Salad into my mouth, a symphony of textures danced on my palate. The satisfying crunch of crispy rice, paired with the velvety salmon and refreshing burst of Persian cucumbers, made this dish an exciting addition to my meal prep routine. Not only is this salad gluten-free and dairy-free, making it perfect for diverse dietary needs, but it’s also a vibrant way to enjoy a healthy lunch that keeps well in the fridge. Each bowl is generously drizzled with a creamy Asian dressing, elevating the simple ingredients into something extraordinary. Curious about how to whip up this delightful, flavor-packed salad at home? Let’s dive into the recipe!

Why is this salad so refreshing?

Vibrant Colors: The combination of crunchy Persian cucumbers, creamy avocado, and golden crispy rice creates a feast for the eyes.

Texture Galore: Enjoy the contrasting textures in every bite—from crunchy to creamy, it keeps your palate excited.

Quick & Easy: With just 40 minutes of prep and cooking time, you can whip up this delicious salad for meal prep or lunch without any hassle.

Nutrient-Packed: Each serving is loaded with protein from salmon and edamame, plus healthy fats from avocado, making it a nutritious choice.

Meal Prep Friendly: Looking for more ideas? Check out my Pineapple Cucumber Salad or Cucumber Mozzarella Salad for other fresh options!

Crispy Rice Salmon Cucumber Salad Ingredients

For the Crispy Rice
• Cooked Rice – Use cooled jasmine rice as the base for delightful texture.
• Soy Sauce – Adds umami to the crispy rice; feel free to substitute with coconut aminos for a soy-free version.
• Sesame Oil – Enhances flavor; opt for untoasted sesame oil if the toasted version isn’t available.
• Chili Crisp – Adds a touch of spice; adjust to your taste or omit for a milder touch.
• Dried Onion – Boosts flavor; you can use fresh onions if you prefer.
• Dried Garlic – Enhances overall taste; feel free to substitute with fresh garlic.
• Smoked Paprika – Imparts a subtle smoky note; regular paprika serves as a suitable substitute.
• Sea Salt & Spices – Essential for seasoning; adjust according to your preference.

For the Salad
• Salmon – The star of the dish; swap with canned tuna or baked tofu for a vegetarian alternative.
• Persian Cucumbers – Offers a refreshing crunch; English cucumbers work well too!
• Edamame – Adds protein and vibrant color; shelled peas can serve as a substitute.
• Green Onions – Provides freshness and mild flavor; chives can replace them for a different twist.
• Avocados – Adds creaminess; aim for perfectly ripe avocados for the best taste.

For the Dressing
• Olive Oil – Forms the base of the dressing; choose a high-quality oil for enhanced flavor.
• Toasted Sesame Oil – A must for that authentic Asian taste; regular sesame oil can do in a pinch.
• Soy Sauce – Ties every component together; coconut aminos is a great alternative for a soy-free option.
• Rice Vinegar – Adds a tangy element; substitute with white wine vinegar if necessary.
• Honey – Sweetens the dressing; maple syrup makes a fantastic vegan substitute.
• Ground Ginger – Gives the dressing an aromatic kick; fresh ginger can work wonders too!
• Kosher Salt – Balances all flavors; adjust to personal taste.

This Crispy Rice Salmon Cucumber Salad is not just a meal; it’s a colorful celebration of flavors and textures!

Step‑by‑Step Instructions for Crispy Rice Salmon Cucumber Salad

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This will ensure that the crispy rice won’t stick and will bake evenly, achieving that perfect crunch throughout. A preheated oven guarantees that your rice crisps up beautifully, lending a delightful texture to your Crispy Rice Salmon Cucumber Salad.

Step 2: Prepare the Rice
Next, cook the jasmine rice using your preferred method—stovetop or rice cooker—then let it cool completely. Once cooled, spread the rice evenly onto the prepared baking sheet. This step is crucial because spreading the rice allows for optimal crisping in the oven, essential for the textural experience of the Crispy Rice Salmon Cucumber Salad.

Step 3: Season and Bake the Rice
In a large mixing bowl, toss the cooled rice with soy sauce, sesame oil, chili crisp, dried onion, garlic, smoked paprika, and a pinch of sea salt. Ensure that each grain is well-coated for maximum flavor. Transfer this seasoned rice back to the baking sheet and bake for 30-40 minutes, stirring halfway through, until the rice is golden and crispy.

Step 4: Prepare the Salmon
While the rice bakes, prep your salmon. Season the fillet with a sprinkle of kosher salt, pepper, and garlic powder for additional flavor. Place it on another lined baking sheet and bake alongside the rice for about 13-14 minutes, or until the salmon easily flakes with a fork, ensuring it remains tender and juicy for your salad.

Step 5: Chop the Vegetables
Wash and chop your Persian cucumbers, green onions, and avocados into bite-sized pieces. Add the shelled edamame to this mix. Each of these components brings a burst of freshness and crunch to the Crispy Rice Salmon Cucumber Salad, and the vibrant colors will elevate your dish visually as well.

Step 6: Assemble the Salad
Once the salmon is done, shred it into the large bowl containing your chopped vegetables. Then, gently fold in the crispy rice, taking care to maintain the texture. This incorporation adds layers of flavor and crunch to the salad, making it a wholesome, satisfying meal that’s beautifully colorful and appetizing.

Step 7: Blend the Dressing
In a blender or small bowl, combine olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and a pinch of kosher salt. Blend until smooth and creamy. This dressing ties the Crispy Rice Salmon Cucumber Salad together with a luscious, flavorful twist that complements the ingredients perfectly.

Step 8: Dress and Serve
Drizzle the creamy dressing over the assembled salad and give it a gentle toss to combine all flavors. Serve your Crispy Rice Salmon Cucumber Salad immediately to enjoy the delightful textures and freshness. If you have leftovers, store them in an airtight container but keep the dressing separate until ready to serve to maintain the crispiness of the rice.

Make Ahead Options

These Crispy Rice Salmon Cucumber Salads are perfect for meal prep enthusiasts! You can prepare the crispy rice and the creamy dressing up to 24 hours in advance. Store the crispy rice in an airtight container at room temperature for optimal crunch, while the dressing can be refrigerated. The salmon can also be cooked and stored for up to 3 days in the fridge. When it’s time to serve, simply toss the prepped components with the fresh chopped vegetables and drizzle the dressing over. This way, you’ll have a nutritious and vibrant salad ready to go, saving you valuable time on busy weeknights while still ensuring top-notch quality and flavor!

Storage Tips for Crispy Rice Salmon Cucumber Salad

Fridge: Store any leftover salad in an airtight container for up to 3 days. To keep the crispy rice crunchy, it’s best to keep it separate from the salad ingredients until serving.

Freezer: The salad components can be frozen separately for up to 2 months, but it’s best to freeze the crispy rice only after baking, as fresh veggies and salmon won’t freeze well.

Reheating: When ready to enjoy, reheat the crispy rice in the oven for a few minutes at 350°F (175°C) to restore crunchiness, and enjoy a refreshing bowl of your Crispy Rice Salmon Cucumber Salad!

Dressing Storage: Store the creamy Asian dressing in a separate airtight container in the fridge for up to 1 week, adding it just before serving for maximum freshness.

Expert Tips for Crispy Rice Salmon Cucumber Salad

Perfect Rice Texture: Don’t rush the cooling process; letting your cooked rice cool completely ensures it crisps up nicely, creating that delightful crunch in your Crispy Rice Salmon Cucumber Salad.

Season Generously: Make sure every grain of rice is well-coated with soy sauce and spices before baking. This step is crucial for maximizing flavor throughout the dish.

Salmon Care: When baking salmon, be careful not to overcook it. Keep an eye out for flaking; it should be just done to retain moisture and tenderness.

Fresh Ingredients: Use the freshest vegetables possible. This enhances the overall taste, making each bite of your salad refreshing and vibrant.

Keep It Crisp: To maintain the crunchiness of your crispy rice, assemble the salad just before serving. Storing it for too long can lead to sogginess.

Dressing Separately: For optimal texture, consider storing the dressing separately and adding it just prior to serving your Crispy Rice Salmon Cucumber Salad.

Crispy Rice Salmon Cucumber Salad Variations

Feel free to customize your salad to suit your tastes and dietary needs—there’s plenty of room for creativity in this delightful dish!

Protein Swap: Replace salmon with grilled chicken or shrimp for a different protein delight. Each option reveals a new layer of flavor without losing the salad’s heartiness.
Vegetable Crunch: Add colorful veggies like shredded carrots or radishes for a vibrant crunch. Not only do they boost nutrients, but they also enhance the salad’s visual appeal.
Quinoa Base: Use cooked quinoa instead of rice for a gluten-free, protein-packed alternative. This swap gives the salad a nutty flavor while keeping it wonderfully filling.
Herb Boost: Incorporate fresh herbs such as cilantro or basil for a fragrant twist. These simple additions transform your salad into a refreshing herbaceous delight.
Creamy Avocado Switch: For a lighter twist, substitute avocado with sliced strawberries or mango slices. The sweetness from the fruit adds an unexpected, delightful contrast to the dish.
Heat It Up: For an extra kick, sprinkle red pepper flakes or diced jalapeños over your salad. A little heat can elevate the flavor profile, making each bite an adventure.
Noodle Variation: Toss in some cooked rice noodles for an added chewy texture. This twist can make the salad feel more like a light, savory noodle bowl.
Dairy-Free Dressing: Swap traditional mayonnaise with a tahini-based dressing for a rich, creamy alternative. It offers a smooth texture that perfectly complements the crunchy salad.

Explore these variations to find your perfect combination, and for more fresh recipe ideas, check out my Loaded Cucumber Avocado or Korean Seaweed Rice recipes to keep your meal prep exciting!

What to Serve with Crispy Rice Salmon Cucumber Salad

Elevate your meal experience by pairing this delightful salad with complementary dishes that enhance its fresh flavors and textures.

Creamy Avocado Toast: The smooth richness of ripe avocado spread on toasted bread creates a comforting contrast to the salad’s crunch.
Miso Soup: This light and savory soup warms the palate while balancing the salad’s creamy and crunchy elements. It’s a soothing companion.
Quinoa Salad: A refreshing side of lemon-dressed quinoa mixed with cherry tomatoes and herbs adds an extra protein boost and lively colors to your dining table.
Grilled Pineapple Skewers: Sweet and smoky grilled pineapple skewers provide a surprising twist, harmonizing beautifully with the Asian flavors of the salad.
Sparkling Green Tea: A glass of chilled sparkling green tea refreshes and cleanses the palate, perfectly complementing the richness of the creamy dressing.
Fruit Sorbet: For dessert, a light fruity sorbet is indulgent yet refreshing, rounding out your meal without heaviness.

Each pairing complements the Crispy Rice Salmon Cucumber Salad’s vibrant flavors, making for a delightful dining experience that feels both lavish and comforting!

Crispy Rice Salmon Cucumber Salad Recipe FAQs

How do I choose the best cucumbers for this salad?
Absolutely! Look for Persian cucumbers that are firm, dark green, and free of blemishes. They should also have smooth skin and feel heavy for their size. Avoid cucumbers with dark spots or soft areas, as these may indicate overripeness. If you can’t find Persian cucumbers, English cucumbers are a great substitute as they also have a mild flavor and crisp texture.

What’s the best way to store leftovers of this salad?
The more the merrier when it comes to freshness! Store any leftover Crispy Rice Salmon Cucumber Salad in an airtight container in the fridge for up to three days. To keep your crispy rice crunchy, it’s best to separate it from the salad ingredients before storing. Assemble everything when you’re ready to enjoy another delicious serving!

Can I freeze the crispy rice?
Yes, you can! To freeze the crispy rice, allow it to cool completely after baking, then transfer it to an airtight container or freezer bag. It will last for up to three months in the freezer. When you’re ready to eat it, reheat the crispy rice in the oven at 350°F (175°C) for about 5-10 minutes, until it regains its crunchy texture.

How can I make the dressing ahead of time?
Very easily! You can prepare the creamy Asian dressing and store it in a separate airtight container in the fridge for up to one week. When you’re ready to serve your salad, simply drizzle the dressing over the salad and toss to combine. This keeps the salad fresh and ensures the crispy rice maintains its delightful crunch.

Is this salad suitable for a gluten-free diet?
Absolutely! To make it fully gluten-free, opt for coconut aminos instead of soy sauce in the crispy rice and dressing. This substitution maintains that umami flavor without any gluten, making it perfect for anyone with dietary restrictions or preferences. Just be sure to double-check all ingredient labels to ensure they are gluten-free.

Can I make this salad vegan or vegetarian?
Yes, indeed! To make it vegetarian, simply substitute the salmon with baked tofu or chickpeas for protein. For a vegan dressing option, swap honey for maple syrup in the dressing to enhance its sweetness without the use of animal products. This way, you can enjoy a versatile, plant-based version of the Crispy Rice Salmon Cucumber Salad!