This Crispy Rice Salmon Cucumber Salad is a crunchy delight! Imagine perfectly cooked rice, fresh salmon, and crisp cucumbers, all tossed together with a creamy Asian dressing that ties it all together.
Making this salad always makes me smile. The mix of textures is so satisfying, and I could eat it every day. Pair it with some rice crackers for an extra crunch, and you’re all set!
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is perfect for making crispy rice, but if you can’t find it, short-grain rice can work too. Just ensure it’s a starchy variety to get that stickiness.
Cooked Salmon: Fresh cooked salmon gives great flavor, but you can also use canned salmon or even cooked chicken for a different protein option. I prefer using wild-caught salmon for better taste.
Persian Cucumbers: These are crisp and slightly sweeter. If they’re unavailable, English cucumbers or regular cucumbers will do, just cut them thinner to maintain a crunch.
Edamame: You can substitute edamame with chickpeas or even frozen peas if you want a different taste or dietary needs. Edamame adds a nice texture and protein to the dish.
Creamy Asian Dressing: If you’re avoiding mayo, try using Greek yogurt for a lighter option. It still gives creaminess while boosting protein content.
How Can I Ensure My Crispy Rice is Perfectly Golden?
Getting that perfect crispy rice involves a few key steps. First, after cooking the rice, it’s important to cool and season it properly. Then, you freeze the rice to firm it up, making it easier to cut and fry.
- Rinse the rice well and cook until tender—this creates the stickiness needed for forming.
- Spread cooled rice evenly on a sheet and press down firmly to avoid crumbling when cutting.
- Freezing is crucial—about 30 minutes will help it hold its shape during frying.
- Heat oil to medium; if it’s too hot, the rice may burn before it crisps up. Fry each side until golden brown, around 2-3 minutes.
How to Make Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup sushi rice
- 2 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup cooked salmon, flaked
- 2 cups Persian cucumber, thinly sliced
- 1 cup edamame, shelled and cooked
- 1 avocado, diced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds (toasted)
- 2 tablespoons vegetable oil (for frying)
For the Creamy Asian Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or agave syrup (optional)
- Salt and pepper to taste
How Much Time Will You Need?
You’ll need about 1 hour and 15 minutes for this recipe. This includes 15 minutes for cooking the rice, 30 minutes for freezing the rice, and about 15 minutes for preparing the salad and the dressing. Plus, a little extra time for frying the crispy rice. It’s a fun and flavorful dish that’s totally worth it!
Step-by-Step Instructions:
1. Preparing the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch. Next, combine the rinsed rice and 2 cups of water in a pot. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Once done, remove it from heat and let the rice cool.
2. Seasoning the Rice:
In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar is dissolved. Once the rice has cooled, stir this mixture into the rice to season it evenly. This gives your sushi rice a wonderful flavor!
3. Freezing the Rice:
Now, spread the seasoned sushi rice onto a parchment-lined baking sheet and press it down firmly to create an even layer. Place the baking sheet in the freezer for about 30 minutes to firm up the rice. This step is crucial for the next stage!
4. Frying the Crispy Rice:
Once the rice is firm, take it out of the freezer and cut it into small squares or your preferred shapes. Heat the vegetable oil in a skillet over medium heat. Carefully fry the rice pieces until they are crispy and golden brown, about 2-3 minutes on each side. When they’re ready, remove them from the skillet and place them on paper towels to drain any excess oil.
5. Assembling the Salad:
In a large mixing bowl, combine the flaked salmon, thinly sliced cucumbers, cooked edamame, diced avocado, chopped green onions, and the crispy rice pieces. This colorful mix is packed with flavor!
6. Making the Creamy Asian Dressing:
In another bowl, whisk together all the ingredients for the creamy Asian dressing: mayonnaise, soy sauce, rice vinegar, sesame oil, and honey (if using). Mix until smooth and adjust the seasoning with salt and pepper according to your taste.
7. Combining Everything:
Drizzle the dressing over the salad mixture and toss gently to coat everything evenly. Be careful not to break up the crispy rice too much!
8. Serving:
Serve the salad immediately, garnished with toasted sesame seeds and additional green onions if desired. Enjoy your fresh and tasty Crispy Rice Salmon Cucumber Salad!
Can I Use Regular Rice Instead of Sushi Rice?
While sushi rice gives the best texture and stickiness for this recipe, you can substitute with Arborio rice or short-grain rice if sushi rice is unavailable. Just keep in mind that the texture may not be as light and crispy!
What Can I Substitute for Cooked Salmon?
Absolutely! You can use canned salmon, grilled chicken, or even tofu for a vegetarian option. Just make sure if you’re using canned salmon, it’s well-drained and flaked before adding it to the salad.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. To keep the crispy rice from getting soggy, store it separately and add it just before serving!
Can I Make the Dressing in Advance?
Yes, you can prepare the creamy Asian dressing ahead of time! Just mix all the ingredients, store in a sealed container in the fridge, and give it a quick stir before serving to bring it back together. It’s best used within a week!
