If you crave a dish that beautifully balances textures and flavors, the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe is an absolute must-try. This dish brings together perfectly crispy fried rice, tender salmon fillets, refreshing cucumber slices, and a vibrant creamy Asian dressing that ties everything together with a harmonious splash of sweetness, tang, and umami. Whether you’re looking for an impressive yet quick weeknight dinner or a flavorful salad to share with friends, this recipe will quickly become one of your favorites thanks to its simplicity and bold taste.

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe comes from using simple, fresh ingredients that each play a vital role in flavor, texture, and color. From the crispy rice base to the silky salmon and crunchy vegetables, each component is essential for creating a salad that’s as visually inviting as it is delicious.

2 cups cooked white rice: Day-old rice works best for achieving that much-loved crispy texture when fried.
1 tablespoon sesame oil (for frying rice): Adds a nutty richness that elevates the rice’s flavor.
2 salmon fillets (6 oz each): Fresh and tender, they’re the hearty protein star of the dish.
1 tablespoon olive oil (for cooking salmon): Perfect for a healthy, light sear without overpowering the salmon’s natural flavors.
Salt and pepper, to taste: Basic seasonings that enhance all the ingredients’ natural tastes.
1 cucumber, thinly sliced: Provides a crisp, refreshing crunch that cools the palate.
1/2 cup shredded carrots: Adds a subtle sweetness and vibrant orange color.
1/4 cup green onions, chopped: Brings mild pungency and a pop of green freshness.
1 tablespoon sesame seeds (optional, for garnish): Offers a lovely toasted aroma and a touch of crunch.
3 tablespoons mayonnaise (or vegan mayo): Creates the rich, creamy base of the dressing.
1 tablespoon soy sauce (or tamari for gluten-free): Delivers deep umami notes and savory balance.
1 tablespoon rice vinegar: Adds the perfect acidity to brighten the dressing.
1 teaspoon sesame oil: A second dose of that signature toasted sesame flavor in the dressing.
1 tablespoon honey or maple syrup: Balances the dressing with a hint of sweetness.
1 teaspoon sriracha (optional, for heat): Gives the dressing a gentle, spicy kick if you like a bit of warmth.
1 tablespoon water (to thin the dressing): Helps achieve the ideal pourable consistency.

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

Step 1: Fry the Rice to Crispy Perfection

Start by heating the sesame oil in a large skillet over medium-high heat. Add the cooked day-old rice and press it down with the back of a spatula. Let it cook undisturbed for several minutes until the bottom becomes golden brown and crispy. Then, gently stir or flip the rice to crisp the other side. This step builds a satisfying, crunchy base that gives this salad its distinctive texture and keeps you coming back for each delightful bite.

Step 2: Cook the Salmon Fillets

While the rice is crisping, heat olive oil in a separate pan. Season your salmon fillets generously with salt and pepper, then place them skin-side down in the hot pan. Cook for about 4-5 minutes before flipping gently and cooking for another 3-4 minutes until the salmon is opaque and flakes easily with a fork. The salmon brings a buttery richness that perfectly complements the crispy rice and fresh veggies.

Step 3: Prepare the Vegetables

Thinly slice the cucumber, shred the carrots, and chop the green onions. These fresh, crunchy veggies provide a refreshing contrast to the warm salmon and crispy rice, brightening the dish with their natural colors and cooling textures.

Step 4: Whisk Together the Creamy Asian Dressing

In a small bowl, combine mayonnaise, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), sriracha (if using), and water. Whisk until smooth and creamy. This dressing is the secret ingredient that brings all the components together with its luscious, tangy, and slightly sweet profile, making every forkful a flavorful adventure.

Step 5: Assemble the Salad

On serving plates, layer a scoop of crispy rice, topped with a salmon fillet. Arrange the cucumber slices, shredded carrots, and green onions on the side or atop the salmon. Drizzle generously with the creamy Asian dressing and sprinkle with sesame seeds if you like a little extra texture and nutty flavor. Your Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe is now ready to delight!

How to Serve Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe

Garnishes

Adding sesame seeds as a garnish not only enhances the visual appeal but also gives a subtle crunch that pairs beautifully with the salad components. For extra flair, you can also sprinkle finely chopped fresh cilantro or thin red chili slices to add pops of color and varied aroma.

Side Dishes

This salad shines on its own but pairs wonderfully with light sides like edamame, steamed dumplings, or a miso soup. These complement the Asian-inspired flavors without overwhelming the delicate balance of crispy rice and salmon.

Creative Ways to Present

Try serving the Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe in individual mini bowls or on a large platter to share family-style. Another fun idea is to create lettuce cups and let everyone build their own bites, making the meal as interactive as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the salmon separately from the crispy rice and vegetables to maintain their textures. Keep everything in airtight containers in the refrigerator, where they will stay fresh for up to 2 days. Store the dressing on its own to prevent the salad from becoming soggy.

Freezing

While the salmon and rice can technically be frozen, freezing is not recommended for this salad since the crispiness of the rice and the fresh texture of the cucumbers will be lost. For best results, prepare this recipe fresh.

Reheating

Reheat leftover rice and salmon gently in a skillet over medium heat to restore some crispiness without drying out the salmon. Avoid reheating the vegetables or the salad overall; instead, toss the salad fresh with the stored dressing just before serving again.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice adds a nuttier flavor and more fiber, but it may take a bit longer to crisp up. Make sure to use day-old cooked rice for best frying results.

What can I substitute for mayonnaise in the dressing?

You can substitute vegan mayonnaise or even Greek yogurt for a lighter, tangier dressing that still has creaminess and mouthfeel.

How spicy is the dressing with sriracha?

The sriracha adds a mild heat that’s easily adjustable. If you prefer no spice, just skip it, or start with half a teaspoon and add more to taste.

Can this salad be made gluten-free?

Definitely. Use tamari instead of soy sauce to keep the dressing gluten-free without sacrificing flavor.

Is it best to use fresh salmon or can I use canned?

Fresh salmon is highly recommended for this recipe to maintain the texture and taste. Canned salmon won’t provide the same satisfying flakiness and appeal.

Final Thoughts

Trust me, you’re going to want to keep this Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe in your regular rotation. It’s quick to make, packed with exciting textures, and bursting with bold yet balanced flavors that feel both comforting and fresh. Whether for a relaxed weeknight meal or a special lunch with friends, this salad delivers on every level. So grab those ingredients and treat yourself to a bowl of pure deliciousness!

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 75 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

A vibrant and flavorful Crispy Rice Salmon Cucumber Salad featuring lightly fried day-old rice, pan-seared salmon fillets, fresh cucumber, carrots, and green onions, all topped with a creamy Asian dressing made from mayonnaise, soy sauce, sesame oil, and a touch of sriracha for heat. This quick and nutritious salad is perfect for a light lunch or dinner, combining textures and tastes that will delight your palate.

Ingredients

Scale

Rice and Salmon

2 cups cooked white rice (preferably day-old rice)
1 tablespoon sesame oil (for frying rice)
2 salmon fillets (6 oz each)
1 tablespoon olive oil (for cooking salmon)
Salt and pepper, to taste

Salad Vegetables

1 cucumber, thinly sliced
1/2 cup shredded carrots
1/4 cup green onions, chopped
1 tablespoon sesame seeds (optional, for garnish)

Creamy Asian Dressing

3 tablespoons mayonnaise (or vegan mayo)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon sriracha (optional, for heat)
1 tablespoon water (to thin the dressing)

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Instructions

Prepare the Rice: Heat the sesame oil in a non-stick skillet over medium heat. Add the day-old cooked white rice and spread it evenly in the pan. Allow it to cook undisturbed for several minutes until the bottom becomes crispy and golden brown, then stir and continue to fry for another minute or two. Remove from heat and set aside to cool slightly.
Cook the Salmon: Pat the salmon fillets dry with paper towels, then season both sides with salt and pepper. Heat olive oil in a separate skillet over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes until crispy and golden. Flip and cook the other side for an additional 3-4 minutes, or until salmon is cooked through but still moist. Remove from heat and allow to rest briefly before flaking or slicing.
Make the Dressing: In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, and water until smooth and creamy. Adjust seasoning to taste as desired.
Assemble the Salad: In a large bowl, combine the crispy rice, sliced cucumber, shredded carrots, and chopped green onions. Toss gently to mix.
Add Salmon and Dressing: Flake or slice the cooked salmon and add it to the bowl with the rice and vegetables. Pour the creamy Asian dressing over the top and gently toss to coat all ingredients evenly.
Garnish and Serve: Sprinkle sesame seeds over the salad for an optional crunchy garnish. Serve immediately while the rice is warm and the salmon is fresh, or chill briefly before serving to enjoy a refreshing cold salad.