Crispy Rice Salmon Cucumber Salad for a Fresh Flavor Boost

Discover the delightful textures of the Crispy Rice Salmon Cucumber Salad, a vibrant and nutritious meal perfect for lunch.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crispy Rice

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.

For the Salad

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.

For the Dressing

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.

Equipment

Oven
baking sheet
mixing bowl
Blender

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cook the jasmine rice using your preferred method, then let it cool completely.
Toss the cooled rice with soy sauce, sesame oil, chili crisp, dried onion, garlic, smoked paprika, and sea salt. Bake for 30-40 minutes.
Season the salmon fillet with kosher salt, pepper, and garlic powder, then bake it on a separate baking sheet for about 13-14 minutes.
Chop the cucumbers, green onions, avocados, and add the shelled edamame to the bowl.
Shred the baked salmon into the bowl with vegetables and fold in the crispy rice.
Blend the dressing ingredients until smooth.
Drizzle dressing over the salad, toss gently, and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

To maintain crunchiness of the crispy rice, assemble the salad just before serving.

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