Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Featured photo of crispy rice salmon salad.

Crispy Rice Salmon Cucumber Salad For One


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

Inspired by KaleJunkie's mega popular crispy rice salad, this is one of my favorite meals of all time! Crispy, chil oil-spiced rice, crunchy cucumbers, buttery salmon and more all come together for a bright, filling salad. 


Ingredients

Scale
  • 1/2 cup rice, cooked and cooled
  • 1 teaspoon sesame seeds
  • 2 teaspoons soy sauce
  • 2 teaspoons chili oil
  • 4 ounce salmon filet
  • 2 small Persian cucumbers, sliced
  • 1/4 cup shelled edamame (I use frozen and just stick them in the microwave to defrost)
  • 1/2 avocado
  • Green onions & cilantro

Dressing

  • 2 teaspoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons olive oil
  • 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 1 teaspoon grated ginger (or 1/4 teaspoon ginger powder)

Instructions

  1. Preheat oven to 425 degress and line a small baking sheet with parchment paper.
  2. Toss together 1/2 cup cooled rice, 1 teaspoon sesame seeds, 1 teaspoon soy sauce and 1 teaspoon chili oil to 1/2 cup cooled rice. Spread out on half of the baking sheet in one layer.
  3. Season your salmon filet with the remaining one teaspoon soy sauce and chili oil (feel free to add more spices or a sauce you love too!). Add salmon to other half of baking sheet. 
  4. Roast salmon and rice for 12-15 minutes, until salmon is done to your liking and rice is slightly browned and crispy.
  5. While salmon and rice are roasting, make the dressing by whisking together 2 teaspoons each of soy sauce, rice wine vinegar, sesame oil and olive oil. Add 1 clove or grated garlic and 1 teaspoon grated ginger OR 1/4 teaspoon each of garlic powder and ginger powder.
  6. To assemble salad, add sliced cucumbers, 1/4 cup shelled edamame, crispy rice and salmon to bowl. Add 1/2 an avocado and drizzle with dressing. Top with as much green onion and cilantro as you'd like.
  7. Enjoy!

Notes

This is a great way to use up leftover salmon and rice so the next time you're making either of those, make a little extra so you can enjoy this salad the next day!

To make this even easier, you can use canned or smoked salmon.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Cuisine: Asian