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)
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.
Notes
- Using day-old rice is essential to achieve a crispy texture without clumping.
- For a gluten-free version, substitute soy sauce with tamari.
- Vegan mayo can replace regular mayonnaise for a vegan adaptation.
- Adjust the amount of sriracha based on your preferred spice level.
- This salad can be served warm or chilled, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
