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
Scale
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.
