Description
This Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing offers a delightful fusion of textures and flavors, combining crispy pan-fried sushi rice with fresh salmon, crisp cucumber, and creamy avocado, all brought together by a rich, tangy Asian-inspired dressing. Perfect for a light lunch or dinner, this dish is both satisfying and refreshing.
Ingredients
Scale
For the Crispy Rice:
- 2 cups cooked sushi rice (chilled)
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil (for frying)
- Pinch of salt
For the Salad:
- 1 cup cooked salmon (flaked or cubed, warm or chilled)
- 1 cup cucumber (thinly sliced)
- ½ avocado (diced)
- 2 tablespoons green onions (sliced)
- 1 teaspoon sesame seeds (optional)
For the Creamy Asian Dressing:
- 2 tablespoons mayonnaise (or Kewpie mayo)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon honey or maple syrup
- 1 teaspoon sriracha (optional for heat)
- ½ teaspoon grated fresh ginger
Instructions
- Prepare the Crispy Rice: Mix the cold cooked sushi rice with rice vinegar and a pinch of salt. Spread the rice into a flat layer about ½ inch thick on a parchment-lined tray and freeze it for 15 to 20 minutes to firm up. Then, cut the chilled rice into small squares or rectangles. Heat vegetable oil in a skillet over medium heat and fry the rice pieces for 2 to 3 minutes on each side until they turn golden and crispy. Drain the crispy rice on paper towels and set aside.
- Make the Dressing: In a small bowl, whisk together mayonnaise, soy sauce, sesame oil, rice vinegar, honey, sriracha (if using), and grated fresh ginger until the mixture is smooth and creamy. This dressing will add a rich, tangy flavor with a subtle heat to the salad.
- Assemble the Salad: In a serving bowl, layer the crispy rice pieces as the base. Top with flaked salmon, thinly sliced cucumber, diced avocado, and sliced green onions. Drizzle the creamy Asian dressing evenly over the salad and sprinkle with sesame seeds if desired. Serve immediately to enjoy the best texture and flavors.
Notes
- You can swap salmon for tuna or tofu to make a vegetarian or different pescatarian version of this dish.
- This recipe blends sushi-inspired flavors with a crispy texture, making it an excellent choice for a refreshing lunch or a light dinner.
- For extra crunch, consider adding toasted nuts like almonds or peanuts.
- Use Kewpie mayonnaise for a more authentic Japanese flavor in the dressing.
