Description
A crunchy, fresh, and light salad combining crispy pan-fried rice, tender salmon, and crisp cucumber, dressed with a savory and tangy soy-based dressing. Perfect for a quick lunch or light dinner, this salad balances textures and flavors for a nutritious and satisfying meal.
Ingredients
Units
Scale
Main Ingredients
- 1 salmon fillet (fresh or thawed, about 6 oz)
- 1 1/2 cups cooked white rice (preferably day-old)
- 1 firm cucumber, thinly sliced
- 2 green onions, finely chopped
Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Optional: 1/4 teaspoon chili flakes
Cooking Essentials
- Olive oil (for pan-frying salmon)
- Sesame oil (for crisping rice)
Instructions
- Prepare the salmon: Season the salmon fillet lightly with salt and pepper. Pan-fry it in a bit of olive oil over medium heat until it’s just cooked through and has a beautiful golden crust, about 3-4 minutes per side. Let it rest briefly and then flake into bite-sized pieces.
- Crisp the rice: Use cooked and cooled rice for the best texture. Heat a non-stick skillet with a drizzle of sesame oil, then press the rice into the pan and cook uncovered until the bottom is golden brown and crispy. Flip to crisp the other side if desired, or simply break the crisped rice into smaller crunchy clusters once cooled.
- Prepare fresh veggies: Thinly slice the cucumber and chop green onions finely. These fresh elements add brightness and crisp texture that perfectly balance the rich salmon and crispy rice.
- Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and optional chili flakes. This simple dressing ties all the flavors together, infusing every bite with savory and tangy goodness.
- Toss and combine: In a large bowl, gently toss the flaked salmon, crispy rice, sliced cucumbers, and green onions with the dressing. Make sure each ingredient is lightly coated, then serve immediately to maintain the rice’s satisfying crunch.
Notes
- Use day-old rice: Freshly cooked rice is too soft; day-old rice gives the perfect texture for crisping.
- Don’t overcrowd the pan when crisping rice to allow even browning and maximum crunch.
- Rest the salmon briefly before flaking to keep it tender and prevent it from falling apart.
- Adjust dressing to taste: start light with soy and vinegar, then add more as needed to balance flavors.
- Serve immediately after tossing to enjoy the rice at its crispiest; avoid letting it sit too long.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg