Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

The crispy rice adds a wonderful crunch that contrasts so beautifully with the silky-smooth texture of the salmon. It’s like a playful dance of textures in each bite – crispy, tender, cool, and creamy all at once. As the rice crisps up in the pan, it soaks up a bit of the rich flavor from the oil and seasonings, becoming little golden nuggets that offer the perfect bite alongside the fresh cucumber. That crispiness, paired with the tender, melt-in-your-mouth salmon, makes every forkful feel like a mini celebration.

Then there’s that creamy Asian dressing, a dreamy blend of tangy, sweet, and just a hint of salty, which pulls everything together. It’s velvety and zesty, like a little burst of sunshine on a cloudy day. The sesame oil and rice vinegar give it depth, while the honey brings a soft sweetness that complements the cool, crunchy cucumber. Every ingredient in this dish balances one another so well, creating a harmony of flavors that are simple yet sophisticated. The dressing doesn’t just coat the salad—it elevates the whole dish, tying together all those fresh and savory flavors with a smooth, luxurious finish.

It’s one of those recipes that leaves you thinking about it long after the meal is over. You’ll find yourself craving that perfect balance of freshness and crunch, and it’s so easy to make that you can whip it up for a weeknight dinner or serve it at your next dinner party and watch everyone ask for seconds.

Key Ingredients in Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

This dish is all about balancing vibrant flavors and textures, and each ingredient plays a unique role in creating that perfect bite. Let’s break down the key players that make this recipe so special:

• Sushi rice: The foundation of the crispy rice, sushi rice has a slightly sticky texture that helps it crisp up beautifully in the pan, creating those golden, crunchy nuggets.
• Rice vinegar: This adds a touch of tanginess that balances out the sweetness in the dressing. It also helps give the dish a refreshing lift.
• Sugar: Just a hint of sweetness, sugar enhances the natural flavors and helps to round out the tangy notes from the rice vinegar.
• Salt: Essential for bringing all the flavors together, salt amplifies the savory elements in both the rice and salmon.
• Sesame oil: With its rich, nutty flavor, sesame oil deepens the taste of the dressing, making it feel luxurious and comforting all at once.
• Vegetable oil: Used for frying the rice, vegetable oil has a neutral taste that lets the crispy rice shine without overpowering it.
• Cucumber: Cool, crunchy, and refreshing, cucumber adds a crisp contrast to the warm, tender salmon and crispy rice.
• Cilantro leaves: Fresh and aromatic, cilantro adds a burst of brightness that complements the richness of the dressing.
• Sesame seeds: These little seeds bring a subtle crunch and a toasty flavor that enhance both the texture and the overall depth of the dish.
• Salmon fillet: The star of the show, the salmon is buttery and melt-in-your-mouth tender. When seared just right, it pairs beautifully with the crispy rice and cool cucumber.
• Olive oil: Used to cook the salmon, olive oil adds richness without overpowering the natural flavors of the fish.
• Black pepper: A simple seasoning that adds a bit of warmth and depth to the salmon, giving it a touch of heat without taking away from its delicate flavor.
• Soy sauce: This salty, umami-packed ingredient adds depth and a savory undertone to the dressing and the salmon.
• Honey: A natural sweetener, honey balances the tangy vinegar and soy sauce, giving the dressing a perfect harmony of sweet and savory.
• Lemon juice: The bright acidity from lemon juice adds an extra layer of freshness to the dressing, enhancing the flavors without overwhelming them.
• Mayonnaise: This creamy base gives the dressing a smooth texture and a rich, comforting taste that coats everything perfectly.
• Greek yogurt: Adding a tangy creaminess to the dressing, Greek yogurt offers a refreshing contrast to the rich mayo while making it extra silky.
• Sriracha sauce: A little kick of heat from sriracha adds a zesty, spicy note to the dressing, perfectly balancing the sweetness and tanginess.

Each of these ingredients plays its part in creating that irresistible combination of flavors and textures you’ll want to enjoy again and again!

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

Serving Suggestions for Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

• Pair with a Light White Wine: A crisp, chilled Sauvignon Blanc or a Pinot Grigio would be the perfect pairing. The bright acidity in the wine complements the tangy dressing and refreshes your palate between bites. It’s like a little mini vacation in every sip!
• Add Some Avocado: For extra creaminess and richness, consider topping your salad with sliced avocado. The buttery texture works so beautifully with the crispy rice and adds a little more indulgence to this already dreamy dish. Plus, it’s visually stunning—just imagine that pop of green!
• Serve as a Side to Grilled Shrimp or Chicken: If you’re looking to stretch this into a more substantial meal, serve it alongside some grilled shrimp or tender chicken. The light, zesty salad pairs perfectly with the smokiness of grilled seafood or chicken, making it a hit at any gathering!

How to Store Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

If you find yourself with leftovers (lucky you!), it’s important to store this salad properly to keep it fresh and flavorful. First off, you’ll want to keep the crispy rice separate from the rest of the salad if you plan to save it for later. Once the rice is stored in an airtight container, it can lose its crispiness when mixed with the dressing or the moisture from the cucumber. So, store it in a separate container and only mix it in when you’re ready to enjoy.

For the salad itself, make sure to store it in an airtight container in the fridge. The salmon, cucumber, and dressing will stay fresh for about 1-2 days. Just be mindful that the longer it sits, the more the cucumber might lose its crispness, and the flavors might meld together a bit more. But it’s still delicious, I promise!

As for the dressing, if you have any leftover, store it separately in a small jar or container in the fridge. The creamy dressing can last for about 3-4 days. When you’re ready to use it again, just give it a good stir to bring everything back together. Trust me, it’s just as dreamy the second time around!

Conclusion

Well, there you have it – a beautifully balanced Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing that’s sure to wow your taste buds and impress anyone you serve it to. From the crispy rice to the melt-in-your-mouth salmon, every bite is a celebration of textures and flavors. The creamy, tangy dressing pulls it all together in the most satisfying way, and honestly, I can’t get enough of it!

Whether you’re looking for a fresh weeknight dinner or a showstopper for your next gathering, this recipe has you covered. It’s light yet hearty, full of zingy, refreshing notes, and oh-so-satisfying. I promise, once you try it, you’ll want to make it again and again.

If you decide to make this dish (or if you’ve already tried it!), I’d love to hear your thoughts. How did it turn out for you? Did you tweak anything or make it your own? Feel free to drop a comment or ask any questions if you need a hand along the way. I’m always here to chat and share more cooking adventures with you!

Print Recipe

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

Author: Emily Roberts Courses: Appetizer

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 10 mins Total Time 45 mins

Calories: 600

Description

A crispy, golden-brown rice base topped with tender salmon, refreshing cucumber, and a drizzle of creamy, tangy Asian dressing. Every bite is a perfect balance of crunch, freshness, and savory goodness that will keep you coming back for more!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup sushi rice

• 2 tablespoons rice vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 tablespoon sesame oil

• 1 tablespoon vegetable oil

• 1 cucumber

• ¹⁄₂ cup cilantro leaves

• 2 tablespoons sesame seeds

• 1 pound salmon fillet

• 1 tablespoon olive oil

• ¹⁄₂ teaspoon black pepper

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 tablespoon lemon juice

• 1 tablespoon mayonnaise

• 1 tablespoon Greek yogurt

• 1 teaspoon sriracha sauce

Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. Place the rice in a saucepan with 1 cup of water, cover, and bring to a boil over medium heat.
3. Once boiling, reduce the heat to low and let the rice simmer, covered, for about 15 minutes, or until the water is absorbed.
4. Remove the saucepan from heat, keeping the lid on, and let the rice rest for 10 minutes.
5. In a small bowl, combine the rice vinegar, sugar, and salt, stirring until the sugar dissolves.
6. Pour the vinegar mixture over the rice and gently fold it into the rice with a wooden spoon or spatula.
7. Let the rice cool to room temperature.
8. While the rice cools, slice the cucumber into thin rounds, then cut the rounds into half-moons.
9. Chop the cilantro leaves roughly, discarding the stems.
10. Toast the sesame seeds in a small skillet over medium heat for 2-3 minutes, stirring occasionally, until golden and fragrant.
11. Season the salmon fillet with black pepper on both sides.
12. Heat the olive oil in a large skillet over medium-high heat.
13. Place the salmon fillet skin-side down in the skillet and cook for about 4-5 minutes, or until the skin is crispy.
14. Flip the salmon and cook for an additional 2-3 minutes, or until the salmon is cooked through.
15. Remove the salmon from the skillet and let it rest for a few minutes before breaking it into bite-sized pieces.
16. In a small bowl, whisk together the soy sauce, honey, lemon juice, mayonnaise, Greek yogurt, and sriracha sauce until smooth and creamy.
17. In a large mixing bowl, combine the cooled sushi rice, cucumber, cilantro, and sesame seeds.
18. Add the flaked salmon to the bowl with the rice mixture and gently toss to combine.
19. Drizzle the creamy Asian dressing over the salad and toss again until everything is evenly coated.
20. Serve the salad immediately, garnished with additional sesame seeds if desired.

Note

• Rinse the sushi rice well to remove excess starch for better texture.
• For extra flavor, try adding a splash of mirin to the vinegar mixture.
• Make sure to let the salmon rest before flaking to keep it moist.
• Adjust the sriracha sauce to your preferred spice level.
• Serve the salad immediately to maintain the crispy texture of the rice.

Keywords: crispy rice salmon salad, cucumber salad with creamy dressing, Asian dressing for salmon, crispy rice recipe with salmon, healthy Asian cucumber salad