Description

Crispy Rice Salmon Cucumber Salad is a light and vibrant dish featuring a delightful contrast of textures: crunchy golden crispy sushi rice, tender pan-seared salmon, and refreshing cucumber slices. Enhanced with a savory and tangy dressing made from soy sauce, rice vinegar, and fragrant sesame oil, this salad is perfect for a quick lunch or an impressive dinner that balances health and flavor.

Ingredients

Scale

Base

1 cup sushi rice (short-grain rice)

Protein

2 fresh salmon filets (about 6–8 oz each)
Salt and pepper, to taste

Vegetables

1 medium cucumber (English or Persian), thinly sliced into half-moons or julienne strips
2 green onions, chopped

Dressing

2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or sugar (optional, to balance acidity)

Garnishes (Optional)

1 tablespoon toasted sesame seeds
Finely sliced chili or a sprinkle of chili flakes
Lime wedge (for serving)

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Instructions

Prepare the Rice: Cook the sushi rice according to the package instructions. After cooking, let it cool slightly. Press the cooked rice evenly into a non-stick pan over medium heat and cook without disturbing until a golden, crispy crust forms on the bottom. Carefully flip to crisp the other side. Once crisped, set aside to cool completely and break into bite-sized pieces.
Cook the Salmon: Season the salmon filets with salt and pepper. Pan-sear each side over medium-high heat for 3-4 minutes depending on thickness, until the salmon is just cooked through and has a caramelized surface. Let the salmon rest briefly before flaking it into large chunks.
Prepare the Cucumber and Dressing: Thinly slice the cucumber into half-moons or julienne strips for maximum crunchiness. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey or sugar to create a balanced dressing that complements the salmon.
Assemble the Salad: In a large mixing bowl, gently combine the crispy rice pieces, flaked salmon, and sliced cucumber. Toss lightly with the dressing to coat all ingredients evenly. Sprinkle chopped green onions and toasted sesame seeds on top. Serve immediately to enjoy the contrasting textures at their best.

Notes

Use cold, chilled rice to make it easier to form and crisp without sticking.
Crisp the rice in batches if necessary to avoid overcrowding the pan and ensure an even golden crust.
Pat the salmon dry before cooking to achieve a better sear and avoid steaming.
Adjust the dressing flavors gradually, adding more soy sauce or vinegar to suit your taste preferences.
Serve the salad immediately to enjoy the crispy rice texture before it softens.

Nutrition

Serving Size: 1 serving (approx. 1/3 recipe)
Calories: 350 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 50 mg