If you’re craving a dish that brings together crisp textures, vibrant flavors, and a creamy touch all in one bowl, then you’re going to love the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe. This delightful salad combines perfectly seared salmon with crunchy cucumber and crispy rice, beautifully tossed in a luscious, tangy dressing that tastes like sunshine on a plate. The balance of fresh ingredients and bold seasonings make it a meal that feels both special and effortlessly satisfying. Trust me, once you dive into this recipe, it’ll quickly become a favorite to whip up any day of the week.
Ingredients You’ll Need
Ingredients You’ll Need
The magic in the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe starts with simple, fresh ingredients that each play a vital role in crafting the dish’s unique taste and texture. Every element is essential—from the delicate sushi rice that crunches when pan-fried, to the bright cucumber slices that add freshness, and the rich salmon that brings heartiness and flavor.
- Sushi rice: Provides a sticky, tender base with the right texture for crisping up.
- Rice vinegar: Adds tang and helps season the rice perfectly.
- Sugar and salt: Balance the flavors and enhance the rice taste.
- Sesame oil: Infuses a wonderful nutty aroma.
- Vegetable oil: Ideal for cooking the rice crispy without overpowering flavors.
- Cucumber: Offers a fresh, crunchy bite to contrast the tofu and salmon.
- Cilantro leaves: Bring bright herbaceous notes that lift the salad.
- Sesame seeds: Toasted to add warmth and an extra crunch.
- Salmon fillet: The star protein, seared to crispy perfection on the outside yet tender inside.
- Olive oil: Used to cook the salmon and keep it juicy.
- Black pepper: Provides gentle heat and seasoning.
- Soy sauce: Deep umami flavor for the dressing base.
- Honey: Adds natural sweetness to balance savory notes.
- Lemon juice: Offers bright acidity, making the dressing zingy.
- Mayonnaise and Greek yogurt: Combine for a creamy, velvety dressing consistency.
- Sriracha sauce: Injects a subtle, spicy kick.
How to Make Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
Step 1: Prepare the sushi rice
Start by rinsing the sushi rice under cold water until it runs clear to remove excess starch and prevent clumping. Cook the rice with water, simmer it gently until tender, then let it rest covered so the grains can fully absorb moisture for perfect texture.
Step 2: Season and cool the rice
Whisk together rice vinegar, sugar, and salt to create a simple seasoning mixture. Fold this gently into the rice to enhance flavor without mashing the grains. Let the rice cool completely to room temperature before crisping.
Step 3: Prep the fresh veggies and herbs
Slice the cucumber into thin half-moons for crunch, and roughly chop the cilantro to infuse each bite with herbaceous brightness. Toast sesame seeds in a dry skillet for a few minutes to awaken their nutty aroma.
Step 4: Cook the salmon
Season your salmon fillet with black pepper and sear it skin-side down in olive oil until that skin crisps up beautifully. Flip and cook until just done inside. Let it rest briefly, then flake into bite-sized pieces to fold into the salad.
Step 5: Whisk the creamy Asian dressing
Combine soy sauce, honey, lemon juice, mayonnaise, Greek yogurt, and sriracha until smooth and creamy. This dressing marries sweet, tangy, spicy, and savory elements, truly elevating the salad’s flavors.
Step 6: Assemble the salad
In a large bowl, mix the cooled sushi rice, cucumber, cilantro, and toasted sesame seeds. Fold in the flaky salmon gently to keep textures intact. Drizzle the creamy dressing over everything and toss lightly until every component is evenly coated.
Step 7: Crisp the rice (optional finishing touch)
For extra crunch, you can pan-fry a portion of the seasoned sushi rice separately with vegetable oil until crispy and golden, then sprinkle on top for a delightful texture contrast.
How to Serve Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
Garnishes
A sprinkle of toasted sesame seeds, thin slices of fresh chili, or even a few torn cilantro leaves create a vibrant look and add bursts of flavor that make the salad truly pop on the plate.
Side Dishes
This salad pairs wonderfully with simple steamed edamame, miso soup, or even a crunchy seaweed salad for a complete, light meal that celebrates Asian-inspired flavors in every bite.
Creative Ways to Present
Serve this salad in individual bowls for a casual lunch or dinner, or plate it artfully on a large platter for entertaining. You can also use lettuce leaves as wraps for a fun, interactive eating experience that your guests will love.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator for up to two days. For best texture, keep the dressing separate and toss just before serving to prevent sogginess.
Freezing
This salad is best enjoyed fresh. Freezing is not recommended as the cucumber and dressing may lose their texture and flavor upon thawing.
Reheating
If you have leftover rice or salmon pieces, warm them gently in a skillet or microwave before combining with fresh cucumber and dressing. Avoid reheating the full salad to keep it fresh and crisp.
FAQs
Can I use a different type of rice?
While sushi rice is ideal for its sticky texture that crisps nicely, you can use other short-grain rice varieties. Just remember the texture might vary slightly.
What can I substitute for salmon?
Tofu or cooked shrimp work great as alternatives if you prefer a different protein. Just season and cook them similarly for a delicious twist.
Is the creamy Asian dressing spicy?
The dressing has a mild kick from the sriracha, but you can adjust the amount to suit your personal heat preference or leave it out entirely for a milder taste.
Can I prepare this salad vegan?
Absolutely! Swap the salmon for crispy tofu, use vegan mayo, and omit the Greek yogurt or substitute with a plant-based version to keep it vibrant and compassionate.
How do I get the rice crispy texture?
After seasoning and cooling the rice, pan-fry it in vegetable oil over medium-high heat without stirring too much to allow a crispy crust to develop—this adds an irresistible crunch.
Final Thoughts
This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe is truly a celebration of fresh ingredients and bold flavors coming together in perfect harmony. It’s quick enough for a weeknight but impressive enough for guests, bursting with texture and taste that will keep you coming back for more. I can’t wait for you to try it and discover just how delicious and satisfying a simple homemade salad can be!
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Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 15m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Description
This Crispy Rice Salmon Cucumber Salad features perfectly cooked sushi rice topped with crispy pan-seared salmon, fresh cucumber, cilantro, and toasted sesame seeds, all tossed in a creamy, tangy Asian dressing. It combines delightful textures and flavors, creating a refreshing, nutritious dish perfect for a light lunch or dinner.
Ingredients
Rice and Seasoning
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
Salad
- 1 cucumber
- 1/2 cup cilantro leaves
- 2 tablespoons sesame seeds
- 1 pound salmon fillet
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
Creamy Asian Dressing
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- 1 tablespoon Greek yogurt
- 1 teaspoon sriracha sauce
Instructions
- Rinse Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook Rice: Place the rinsed rice in a saucepan with 1 cup of water, cover, and bring it to a boil over medium heat.
- Simmer Rice: Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until water is fully absorbed.
- Rest Rice: Remove from heat while keeping the lid on and let the rice rest for 10 minutes to finish steaming.
- Prepare Vinegar Mixture: In a small bowl, combine rice vinegar, sugar, and salt, stirring until sugar dissolves.
- Season Rice: Pour vinegar mixture over the hot rice and gently fold it in with a wooden spoon or spatula to season evenly.
- Cool Rice: Allow the rice to cool to room temperature before assembling the salad.
- Prepare Vegetables: Thinly slice the cucumber into rounds, then halve them into half-moons. Roughly chop the cilantro leaves, discarding stems.
- Toast Sesame Seeds: In a small skillet over medium heat, toast the sesame seeds for 2-3 minutes, stirring occasionally until golden and fragrant.
- Season Salmon: Season the salmon fillet on both sides with black pepper.
- Cook Salmon: Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the skin is crispy.
- Flip and Finish Salmon: Flip the salmon and cook for an additional 2-3 minutes until cooked through.
- Rest and Flake Salmon: Remove salmon from skillet, let it rest for a few minutes, then break into bite-sized pieces.
- Make Dressing: Whisk together soy sauce, honey, lemon juice, mayonnaise, Greek yogurt, and sriracha sauce in a small bowl until smooth.
- Combine Salad Ingredients: In a large mixing bowl, combine cooled sushi rice, cucumber, cilantro, and toasted sesame seeds.
- Add Salmon: Gently fold the flaked salmon into the rice mixture.
- Dress Salad: Drizzle the creamy Asian dressing over the salad and toss until evenly coated.
- Serve: Serve immediately, optionally garnished with additional sesame seeds.
Notes
- Be careful not to overcook the rice; it should be sticky but not mushy.
- Allow the rice to cool completely to room temperature before mixing with other ingredients for the best texture.
- Adjust sriracha amount in the dressing to control spice level.
- Use fresh salmon for best flavor and texture.
- To make the rice extra flavorful, gently fold in the seasoned vinegar mixture to avoid smashing the grains.
- Toast sesame seeds carefully as they can burn quickly.
- This salad is best served fresh but can be refrigerated for up to 1 day.
