Name: Crispy Rice Salmon Cucumber Salad with Creamy Soy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked jasmine rice (preferably day-old); 2 tablespoons olive oil; 1 teaspoon sesame oil; 2 salmon fillets (about 6 oz each); Salt and pepper to taste; 1 teaspoon garlic powder; 1 large English cucumber, diced; 1 avocado, diced; 2 green onions, thinly sliced; 1 tablespoon sesame seeds; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon grated fresh ginger; 1 teaspoon minced garlic; 2 tablespoons mayonnaise (or Greek yogurt); 1 teaspoon sriracha (optional)

Jump to Recipe·Print Recipe

I love how this Crispy Rice Salmon Cucumber Salad with Creamy Soy Dressing brings together warm, golden rice, flaky baked salmon, and cool, crunchy cucumber in one vibrant bowl. I toss everything in a rich and creamy soy dressing that adds the perfect balance of savory, tangy, and slightly sweet flavors. It’s a nourishing, texture-packed meal that feels both comforting and refreshing at the same time.

Crispy Rice Salmon Cucumber Salad with Creamy Soy Dressing

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked jasmine rice (preferably day-old)

2 tablespoons olive oil

1 teaspoon sesame oil

2 salmon fillets (about 6 oz each)

Salt and pepper to taste

1 teaspoon garlic powder

1 large English cucumber, diced

1 avocado, diced

2 green onions, thinly sliced

1 tablespoon sesame seeds

For the Creamy Soy Dressing:

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon grated fresh ginger

1 teaspoon minced garlic

2 tablespoons mayonnaise (or Greek yogurt)

1 teaspoon sriracha (optional)

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

I spread the cooked rice evenly on the baking sheet, drizzle it with olive oil and sesame oil, and gently toss it to coat. I bake it for 25–30 minutes, flipping halfway through, until it becomes golden and crispy.

While the rice bakes, I season the salmon fillets with salt, pepper, and garlic powder. I place them on a separate lined baking sheet and bake for 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork. I let it cool slightly before breaking it into bite-sized pieces.

In a small bowl, I whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, mayonnaise, and sriracha until the dressing is smooth and creamy.

In a large mixing bowl, I combine the crispy rice, flaked salmon, diced cucumber, avocado, and green onions. I drizzle the creamy soy dressing over the top and gently toss everything together.

I finish by sprinkling sesame seeds on top and serve immediately to enjoy the rice at its crispiest.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: Approximately 520 kcal per serving

Variations

I sometimes swap the salmon for grilled shrimp or baked tofu when I want a different protein option.

I like adding shredded carrots or edamame for extra color and nutrition.

If I want a spicier version, I increase the sriracha or add a pinch of red pepper flakes.

For a dairy-free option, I use mayonnaise instead of Greek yogurt in the dressing.

I also enjoy turning this into a rice bowl by serving the components separately and letting everyone assemble their own.

Storage/Reheating

I prefer to store the crispy rice separately from the dressed salad to maintain its crunch. I keep leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat the rice, I spread it on a baking sheet and warm it in the oven at 350°F (175°C) until it becomes crispy again. I avoid microwaving the rice if I want to keep the texture intact.

I store the dressing in a sealed container in the refrigerator and stir it well before using again.

FAQs

Can I use freshly cooked rice instead of day-old rice?

I can, but I find that day-old rice crisps up much better because it contains less moisture. If I only have fresh rice, I spread it out and let it cool and dry slightly before baking.

How do I know when the salmon is fully cooked?

I check that the salmon flakes easily with a fork and appears opaque throughout. I make sure it reaches an internal temperature of 145°F (63°C).

Can I make this salad ahead of time?

I can prepare the components ahead of time, but I keep the crispy rice, dressing, and vegetables separate. I combine everything just before serving to maintain the best texture.

What can I use instead of soy sauce?

I like using tamari or coconut aminos as a substitute if I want a gluten-free alternative or a slightly different flavor profile.

Is this recipe good for meal prep?

I find it works well for meal prep if I store each component separately. When I’m ready to eat, I quickly reheat the rice, assemble the salad, and drizzle the dressing on top.

Conclusion

I enjoy how this Crispy Rice Salmon Cucumber Salad with Creamy Soy Dressing combines bold flavors, satisfying crunch, and wholesome ingredients in one beautiful bowl. It feels nourishing yet indulgent, making it perfect for busy weeknights or relaxed weekend lunches. Once I make it, I always look forward to the contrast of crispy rice, creamy dressing, and fresh vegetables in every bite.

📖 Recipe:

Crispy Rice Salmon Cucumber Salad with Creamy Soy Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Halal

Print Recipe

Description

A vibrant and texture-packed salad featuring golden crispy rice, flaky baked salmon, cool cucumber, creamy avocado, and a rich soy dressing that’s savory, tangy, and slightly sweet.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Spread the cooked rice evenly on the baking sheet. Drizzle with olive oil and sesame oil, toss gently to coat, and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
Season the salmon fillets with salt, pepper, and garlic powder. Place on a separate lined baking sheet and bake for 10–12 minutes, or until the salmon flakes easily with a fork and reaches 145°F (63°C). Let cool slightly, then flake into bite-sized pieces.
In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, mayonnaise (or Greek yogurt), and sriracha until smooth and creamy.
In a large mixing bowl, combine crispy rice, flaked salmon, diced cucumber, avocado, and green onions.
Drizzle the creamy soy dressing over the salad and gently toss to combine.
Sprinkle with sesame seeds and serve immediately for maximum crispiness.