Name: Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian Fusion
Ingredients: 2 Cups Cooked Rice (cooled, jasmine rice recommended); 2 Teaspoons Soy Sauce; 1 Tablespoon Sesame Oil; 1/4 Cup Dried Onion (minced); 1/4 Cup Dried Garlic (minced); 1 Tablespoon Smoked Paprika; 1/2 Teaspoon Sea Salt; 1.5 Tablespoons Crushed Red Pepper Flakes; 1/2 Teaspoon Chili Powder; 3/4 Cup Olive Oil; 8 Ounces Salmon Filets; 1/2 Teaspoon Sea Salt; 1/2 Teaspoon Ground Black Pepper; 1/2 Teaspoon Garlic Powder; 5 Persian Cucumbers (thinly sliced, or substitute one large English cucumber); 1 Cup Edamame (shelled); 1 Bunch Green Onions (thinly sliced, approx. 3/4 cup); 2 Avocados (chopped); 1/4 Cup Olive Oil; 1/4 Cup Toasted Sesame Oil; 3 Tablespoons Soy Sauce or Coconut Aminos; 3 Tablespoons Rice Vinegar; 2 Tablespoons Honey; 1.5 Teaspoons Ground Ginger; 1/2 Teaspoon Kosher Salt

If you want to wow your taste buds with a dish that’s bursting with flavor, texture, and freshness, you absolutely have to try this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe. The perfect harmony of crispy, tender, creamy, and crisp creates a salad experience that feels indulgent yet light and satisfying. This salad is not only vibrant on your plate, but it’s also packed with wholesome ingredients that come together in a delightful Asian-inspired dressing that ties everything perfectly. Every bite is a celebration of contrasts that dance on your tongue, making it one of the most memorable salads you’ll ever enjoy.

Ingredients You’ll Need

A piece of bright orange salmon with white lines lies on a white plate in the bottom left. Next to it, thin green sliced cucumber pieces and whole cucumbers rest on a wooden cutting board near a silver knife with a light brown handle, all placed on a white marbled surface. In the top left, a white bowl is filled with white rice, close to small glass bowls containing amber honey with a wooden honey dipper, red chili flakes, and a brown liquid. A small white bottle with a dark opening stands near a tiny green bowl of light brown powder. On the bottom right, a white plate holds a green avocado cut in half and some chopped green onions with stalks, with a small dark grey bowl of black pepper nearby. A bowl with bright green edamame beans is near the top right edge. photo taken with an iphone --ar 4:5 --v 7

This salad relies on simple, fresh ingredients that each bring something special to the table, from savory crispy rice to tender salmon to crisp, refreshing cucumbers. Each component contributes crucial flavor, crunch, and creaminess that make this recipe truly shine.

2 Cups Cooked Rice (cooled): Jasmine rice recommended for its aroma, but any rice works great for that crispy texture.
2 Teaspoons Soy Sauce: Adds a salty umami kick to the crispy rice and dressing.
1 Tablespoon Sesame Oil: Delivers a nutty depth to both the rice and dressing.
1/4 Cup Dried Onion (Minced): Provides savory flavor that complements the salmon and rice.
1/4 Cup Dried Garlic (Minced): Adds a robust garlic punch.
1 Tablespoon Smoked Paprika: Imparts warmth and a subtle smokiness.
1/2 Teaspoons Sea Salt: Balances and enhances flavors.
1.5 Tablespoons Crushed Red Pepper Flakes: Brings a perfect hint of heat and spice.
1/2 Teaspoons Chili Powder: Adds complexity and mild heat.
3/4 cup Olive Oil: For crisping rice and dressing base.
8 Ounces Salmon: The star protein that’s tender and flaky.
1/2 Teaspoon Sea Salt: For seasoning salmon.
1/2 Teaspoon Ground Black Pepper: Adds subtle peppery warmth to salmon.
1/2 Teaspoon Garlic Powder: Elevates salmon flavor.
5 Persian Cucumbers (thinly sliced): Crisp and refreshing, can substitute one large English cucumber.
1 Cup Edamame (shelled): Adds a light, buttery texture and vibrant green color.
1 Bunch Green Onions (thinly sliced): Provides a mild onion bite and freshness.
2 Avocados (chopped): Creamy element that mellows spices and adds richness.
1/4 Cup Olive Oil: For the dressing’s smooth texture.
1/4 Cup Toasted Sesame Oil: Boosts the nutty, aromatic notes in the dressing.
3 Tablespoons Soy Sauce or Coconut Aminos: Adds the savory backbone to the dressing.
3 Tablespoons Rice Vinegar: Brings brightness and slight tanginess.
2 Tablespoons Honey: Balances acidity with natural sweetness.
1 1/2 Teaspoons Ground Ginger: Provides a warm, spicy lift.
1/2 Teaspoon Kosher Salt: Perfect seasoning balance for the dressing.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe

Step 1: Prepare the Crispy Rice

Begin by preheating your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking. Cook your rice according to package instructions and allow it to cool completely—this step is key to achieving that perfect crispy texture. Once cooled, toss the rice with soy sauce, sesame oil, and chili spices. Spread it out evenly on the baking sheet and bake for 30-40 minutes, stirring halfway to ensure every grain gets crispy and golden. The result is heavenly crunchy rice that adds a delightful texture to our salad.

Step 2: Season and Bake the Salmon

While the rice crisps up, prepare the salmon filets by seasoning them with sea salt, black pepper, and garlic powder. Place them on a separate baking sheet and pop them into the oven alongside the rice for 13-14 minutes. The salmon will turn tender and flaky, ready to be shredded and combined with the rest of the salad ingredients.

Step 3: Assemble the Fresh Salad Components

While baking is underway, slice the Persian cucumbers thinly and prepare the edamame, green onions, and avocado. These fresh, crisp ingredients will introduce brightness, color, and creamy balance, bringing freshness to our crispy, savory salmon and rice mixture.

Step 4: Combine and Dress

Once the salmon has baked, shred it gently with a fork. Add the shredded salmon and crispy rice to your bowl of fresh vegetables. Now it’s time for the magic—blend all the dressing ingredients, including olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt until silky and smooth. Pour this creamy Asian dressing over your salad and toss everything to blend all the harmonious flavors and textures evenly. This finishing touch elevates the entire dish into a showstopper.

How to Serve Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe

A large wooden bowl holds a colorful salad with six distinct layers arranged in sections: thinly sliced green cucumbers on the left, crispy browned shredded topping at the top, bright green edamame beans in the middle, diced light green avocado on the right, and flaked light pink cooked salmon at the bottom. Chopped green onions are sprinkled over the salmon and edamame. A woman's hand pours a thick, tan sauce from a small white bowl over the salad. The bowl sits on a white marbled surface next to a light pink cloth and a silver spoon. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

After tossing your salad, consider sprinkling some toasted sesame seeds or a handful of chopped fresh cilantro for an extra burst of flavor and an elegant touch. Thinly sliced red chili or a drizzle of additional toasted sesame oil can also add to the visual appeal and taste dimension.

Side Dishes

This salad is delicious on its own, but if you want to round out the meal, serve it alongside steamed dumplings or a simple miso soup. Either option complements the Asian-inspired flavors beautifully without overwhelming the star salad.

Creative Ways to Present

For parties or special lunches, serve the salad in individual glass jars layered with the dressing at the bottom, then the cucumbers, edamame, avocado, salmon, and crispy rice at the top. When it’s time to eat, just shake the jar to coat everything with that creamy Asian dressing. It’s both practical and visually stunning.

Make Ahead and Storage

Storing Leftovers

This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe keeps well for about three days when stored in an airtight container in the refrigerator. To maintain the crispiness of the rice, store it separately from the salad if possible and add it just before serving.

Freezing

Due to the fresh vegetables and creamy dressing, freezing this salad isn’t recommended as textures and flavors can deteriorate. However, you can freeze the cooked salmon and rice separately if you want to prep parts in advance.

Reheating

If you want to reheat the salmon or the crispy rice, do so in the oven or on a pan over medium heat without the dressing or fresh veggies. Reheat gently to maintain moisture and crispness before combining with the salad ingredients fresh.

FAQs

Can I use other types of fish instead of salmon?

Yes! While salmon is ideal for its flavor and texture, you can swap in other firm, flaky fish like trout or even cooked shrimp for a seafood variation that works well with the salad.

Is it possible to make this recipe vegan?

Absolutely! Replace the salmon with pan-fried tofu or crispy tempeh, and substitute soy sauce for coconut aminos or tamari. The dressing and crispy rice add so much flavor that the salad still shines.

What if I don’t have dried onion or garlic?

You can use fresh minced onion and garlic, just sauté them lightly before tossing with the rice to bring out their flavor without overpowering the dish.

Can this salad be made gluten-free?

Yes! Use gluten-free tamari or coconut aminos in place of soy sauce, and ensure all other ingredients are certified gluten-free to keep this salad safe for gluten-sensitive diners.

What kind of rice gives the best crispy texture?

Jasmine rice is my favorite because of its light texture and aroma, but medium or short-grain rice will also crisp up nicely. Avoid sticky or overly moist rice for the best results.

Final Thoughts

This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe is one of those rare dishes that feels both comforting and exciting all at once. The layers of texture and flavor make it a joy to prepare and even more satisfying to eat. Don’t hesitate to try this recipe—it’s a guaranteed crowd-pleaser that will quickly become a favorite in your recipe rotation.

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe

Ingredients You’ll Need