# Crispy Rice Salmon Cucumber Salad

This recipe is for a crispy rice salmon cucumber salad with a creamy Asian dressing.

- Servings: 4 servings
- Total time: 35 min
- Cuisine: Japanese
- Category: Salad
- Language: en

## Ingredients

- 2 cups cooked rice
- 2 tsp soy sauce
- 2 tsp chili crisp
- 1 tbsp sesame oil
- 8 oz salmon
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch pepper
- 5 Persian cucumbers
- 1 cup edamame
- 1 bunch green onions
- 1 avocado
- 0.25 cup olive oil
- 0.25 cup toasted sesame oil
- 3 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 2 tbsp honey
- 1.5 tsp ground ginger
- 0.5 tsp kosher salt

## Instructions

1. Prepare the crispy rice: Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with soy sauce, chili crisp, and sesame oil. Bake for 30-35 minutes, tossing halfway through.
2. Prepare the salmon: Season salmon with garlic powder, salt, and pepper. Place it on a baking sheet and bake alongside the crispy rice for 13-14 minutes.
3. Shred the cooked salmon into smaller pieces.
4. Make the dressing: Whisk together olive oil, toasted sesame oil, soy sauce, rice wine vinegar, honey, ground ginger, and kosher salt.
5. Build the salad: Add thinly sliced cucumbers, shelled edamame, thinly sliced green onions, and diced avocado to a large bowl.
6. Add the shredded salmon and crispy rice on top of the salad.
7. Pour the dressing over the salad and toss.

## Equipment

- baking sheet
- parchment paper
- whisk
- food processor

## Source

- Original video: https://vt.tiktok.com/ZSrcEEV9X/
- Recipe page: https://www.cliprecipe.com/recipe/227a70fd-6733-4b65-a60b-e7f6ef9e95db
- Extracted: 2025-04-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt