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Crispy Rice Salmon Cucumber Salad With Creamy Asia 2026 06 05 154956 572x1024 1

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

A delightful salad featuring crispy rice, tender salmon, and refreshing cucumbers with a creamy Asian dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine Asian, Fusion
Servings 4 servings
Calories 380 kcal

Ingredients
  

For the Salad

  • 2 cups cooked and cooled sticky rice Ensure the rice is fully cooked and cooled.
  • 1 pound salmon fillets Opt for fresh, high-quality salmon.
  • 1 medium cucumber, thinly sliced Use a fresh, crunchy cucumber.
  • 2 tablespoons sesame oil For cooking the salmon and frying the rice.
  • Salt and pepper to taste
  • Fresh herbs for garnish (e.g., cilantro or green onions) Add for freshness.

For the Creamy Asian Dressing

  • 2 tablespoons mayonnaise (or a dairy-free alternative)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil

Instructions
 

Preparation

  • Cook the sticky rice according to the package instructions. Once cooked, spread it on a baking sheet to cool and dry out slightly.
  • Season the salmon fillets with salt and pepper. Heat a skillet over medium-high heat, add sesame oil, and carefully place the salmon in the hot skillet.
  • Cook for about 4-5 minutes on each side until the salmon is cooked through and flakes easily. Remove from the skillet and let it rest.
  • In the same skillet, add the cooled rice and press it down to form a flat layer. Let it cook without stirring for about 5-7 minutes until the bottom is golden and crispy. Flip and repeat on the other side.
  • While the rice and salmon are cooking, combine the mayonnaise, soy sauce, rice vinegar, and sesame oil in a small bowl. Whisk until smooth and creamy.
  • On a serving plate, place the crispy rice, flaked salmon, and cucumber slices. Drizzle the creamy dressing over the top and garnish with fresh herbs.

Notes

Best enjoyed fresh to maintain the crispiness of the rice. Store leftover components separately in airtight containers for up to two days.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 30gProtein: 28gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 1gSugar: 1g
Keyword Asian Dressing, Crispy Rice Salad, fall recipes, Healthy Recipe, Salmon Salad
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