There’s something magical about a dish that’s both light and indulgent, and this Crispy Rice Salmon & Cucumber Salad is the perfect example. Imagine tender, flaky salmon paired with cool, crunchy cucumbers, all brought together by a creamy soy dressing that hits the perfect balance of umami and tanginess. It’s the kind of recipe that feels fancy enough for a special occasion but easy enough for a weeknight dinner.

This dish is inspired by the textures and flavors found in Japanese and Korean cuisine, where crispy rice and fresh vegetables often take center stage. If you’ve ever enjoyed crispy rice at a sushi restaurant, you know the joy of that satisfying crunch paired with something fresh and flavorful. This recipe brings that experience home—no reservation required!

Whether you’re hosting friends, treating yourself, or looking for a new way to enjoy salmon, this recipe is sure to impress. The bonus? It’s packed with wholesome ingredients and can be adapted for various dietary needs. Let’s dive in!

Why You’ll Love This Recipe:

1. Perfectly Balanced Flavors: The creamy soy dressing ties everything together with a delightful mix of savory, tangy, and slightly sweet notes.
2. Satisfying Textures: From the crispy rice to the crunchy cucumbers, every bite is a texture lover’s dream.
3. Wholesome & Nutritious: Packed with healthy fats, lean protein, and fresh veggies, this dish is as good for you as it is delicious.
4. Customizable: You can easily tweak the recipe to fit your preferences or dietary needs.

Ingredients You’ll Need:

For the Salad:

• 1 lb salmon filet (skin removed, cut into small cubes)
• 1 large cucumber (thinly sliced)
• 2 green onions (sliced)
• 1 cup cooked white rice (cooled, preferably day-old rice for better crispiness)

For the Creamy Soy Dressing:

• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp mayonnaise
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp grated ginger
• 1 clove garlic (minced)

For Garnish:

• 1 tbsp sesame seeds
• Fresh cilantro leaves

How to Make Crispy Rice Salmon & Cucumber Salad:

Step-by-Step Instructions

1. Prepare the Crispy Rice:
   • Heat a non-stick skillet over medium heat and add a drizzle of sesame oil.
   • Press the cooked, cooled rice into a flat layer in the skillet. Cook for 3–4 minutes until the bottom is golden and crispy. Flip and cook the other side for an additional 2–3 minutes. Set aside to cool, then break into bite-sized pieces.
2. Cook the Salmon:
   • Heat a separate skillet over medium-high heat with a small amount of oil.
   • Add the salmon cubes, seasoning lightly with salt and pepper. Cook for about 2–3 minutes on each side until golden and cooked through. Remove from heat and set aside.
3. Prepare the Dressing:
   • In a small bowl, whisk together soy sauce, mayonnaise, sesame oil, rice vinegar, honey, ginger, and garlic until smooth and creamy. Taste and adjust seasoning if necessary.
4. Assemble the Salad:
   • In a large bowl, toss together the cucumber slices, green onions, and crispy rice pieces.
   • Add the cooked salmon on top.
5. Drizzle & Garnish:
   • Drizzle the creamy soy dressing over the salad and gently toss to combine.
   • Sprinkle sesame seeds and fresh cilantro leaves for a beautiful and flavorful finishing touch.

Helpful Tips:

• Use Day-Old Rice: This step is key for achieving perfectly crispy rice. Freshly cooked rice tends to be too moist and sticky.
• Customize Your Protein: Not a fan of salmon? Swap it out for tofu, shrimp, or chicken.
• Slice Uniformly: Thinly slicing the cucumbers ensures they meld beautifully with the other ingredients and soak up the dressing.
• Double the Dressing: This dressing is so delicious you might want extra on hand for dipping or drizzling over future meals.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Salad, Main Dish
• Method: Pan-frying, Tossing
• Cuisine: Asian-Inspired
• Diet: Pescatarian

Notes:

• This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to one day.
• To make it dairy-free, substitute mayonnaise with a plant-based alternative.

Nutritional Information (Per Serving):

• Calories: 290
• Protein: 22g
• Carbohydrates: 14g
• Fat: 16g
• Fiber: 2g

Frequently Asked Questions:

Can I prepare the crispy rice in advance?
Yes! You can prepare the crispy rice up to one day in advance. Store it in an airtight container at room temperature, and reheat in a dry skillet for a few minutes to restore its crunch before using.

What can I substitute for rice vinegar?
Apple cider vinegar or white vinegar with a pinch of sugar works as a great substitute if you don’t have rice vinegar on hand.

Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nutty flavor and works just as well for crisping.

Related Recipes

If you loved this recipe, here are a few more that you’ll enjoy:

• Crispy Rice Salmon Cucumber Salad
• Cajun Honey Butter Salmon
• Marry Me Salmon: A Dish So Irr esistible, It Might Inspire a Proposal

Conclusion

This Crispy Rice Salmon & Cucumber Salad with Creamy Soy Dressing is the kind of recipe that transforms simple ingredients into something truly special. It’s crunchy, savory, and refreshing, making it a hit for any occasion. Whether you’re looking to elevate your weeknight dinner or impress guests, this dish has you covered.

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