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Ultimate Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing is a vibrant, texturally rich dish that combines crispy golden rice, tender salmon, and fresh, crunchy vegetables. Topped with a creamy sesame-soy dressing, this dish is a refreshing yet satisfying meal perfect for any occasion.
I discovered crispy rice bowls while dining at a Japanese fusion restaurant and knew I had to recreate the magic at home. The contrast of crunchy rice with silky salmon and fresh cucumbers, all tied together with a creamy, nutty dressing, makes this dish an instant favorite.
Master Your Ingredients
- Jasmine rice: Use Thai Hom Mali for its delicate floral aroma and light, fluffy texture. Rinse well before cooking to remove excess starch and achieve the perfect consistency.
- Salmon: Opt for center-cut fillets with firm, deep-colored flesh and minimal white striations. This ensures even cooking and a rich, buttery texture.
- Persian cucumbers: Crisp, seedless, and slightly sweeter than regular cucumbers, they add a refreshing crunch that balances the dish.
- Toasted sesame oil: A rich, nutty oil that enhances dressings and marinades with deep roasted sesame flavor. Use sparingly for the best balance.
- Rice vinegar: Mild and slightly sweet, it provides a gentle acidity that cuts through richness, making it perfect for sushi rice, dressings, and marinades.
Bringing It All Together
- Cooking the Rice:
- Rinse jasmine rice until water runs clear. Cook using a 1:1.25 rice-to-water ratio, then let cool for 30 minutes.
- Crisping the Rice:
- Spread cooked rice onto a lined baking sheet. Drizzle with soy sauce, chili crisp, and sesame oil. Bake at 400°F (200°C) for 30-40 minutes, flipping halfway.
- Preparing the Salmon:
- Season salmon with salt, pepper, and garlic powder. Roast at 400°F (200°C) for 13-14 minutes until flaky.
- Making the Dressing:
- Blend olive oil, sesame oil, soy sauce, rice vinegar, honey, ginger, and salt until emulsified.
- Chopping the Vegetables:
- Slice cucumbers on a bias, cube avocados, and finely chop green onions.
- Assembling the Salad:
- Layer cucumbers, edamame, and avocado. Add flaked salmon and crispy rice. Drizzle dressing over the top and garnish with green onions.
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The first time I made this, I couldn’t believe how perfectly the flavors and textures came together. It’s now a staple in my kitchen, whether for meal prep or a light yet satisfying dinner.
Recipe Variations
Swap salmon for grilled shrimp or tofu for a vegetarian option. Try mango slices for a sweet contrast. For a spicy kick, add extra chili crisp or Sriracha to the dressing.
Perfect Pairings
Pair this salad with a chilled green tea or a citrusy Sauvignon Blanc. Serve alongside miso soup or a light Asian slaw for a complete meal.
Storage & Reheating
Store crispy rice separately at room temperature for up to 3 days. Keep the dressed salad in an airtight container in the fridge for up to 24 hours. Refrigerate dressing for up to 5 days and shake well before use.
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Each time I make this dish, I’m reminded of how simple ingredients, when thoughtfully prepared, can create something truly special. This salad is fresh, flavorful, and endlessly versatile.
Frequently Asked Questions
- → How do I get the rice really crispy?
- Make sure the rice is completely cooled before baking, spread it in a thin layer on the baking sheet, and toss halfway through baking. The rice should take 30-40 minutes to get golden and crunchy.
- → Can I prepare this salad ahead of time?
- Yes, this salad stays fresh for up to three days. Store the dressing separately and add the avocado just before serving to prevent browning.
- → What type of rice works best?
- Jasmine rice is recommended, but any medium to long-grain rice will work well. Just make sure it's completely cooled before crisping.
- → Where can I find chili crisp?
- Trader Joe's carries it, or you can find it in Asian grocery stores. You can also make your own using dried chilies, garlic, and oil.
- → Can I substitute the salmon?
- Yes, this salad works great with other proteins like grilled chicken, tofu, or shrimp. Just adjust the cooking time accordingly.