A refreshing mix of flavors and textures, this rice salad with smoked salmon and cucumber recipe offers a unique take on traditional salad. The delicate, smoky notes of the salmon intertwine perfectly with the cool, crisp cucumber and the tangy undertones of horseradish and lemon zest. Toasted sesame seeds add a nutty crunch, tying everything together.
Be sure to find Arborio rice, a short-grain Italian rice known for its high starch content and creamy texture when cooked. You might also need to look for Asian sesame oil which has a stronger, more toasted flavor than regular sesame oil. Smoked salmon can be found in the seafood section of most supermarkets.
Ingredients for the Rice Salad with Smoked Salmon and Cucumber
Arborio: A variety of short-grain rice used in risotto dishes. It absorbs flavors well and becomes creamy when cooked.
Salt: A basic seasoning that enhances the flavor of other ingredients.
Sugar: Adds a touch of sweetness to balance the acidity in the salad.
Rice wine vinegar: A mild, slightly sweet vinegar that adds tanginess.
Lemon zest: Provides a fresh citrus note.
Cucumber: Gives a refreshing crunch to the salad.
Sesame seeds: Adds a nutty, slightly crunchy texture.
Cooking oil: Used to toast the sesame seeds.
Horseradish: Adds a spicy kick.
Asian sesame oil: A potent oil that provides a rich, nutty flavor.
Smoked salmon: Offers a smoky, rich flavor and soft texture.
Scallions: Brings a mild, sweet onion flavor and a pop of color.
One reader, Alphonso Mount says:
This rice salad with smoked salmon and cucumber recipe is a game-changer! The combination of flavors is simply divine. The smoked salmon adds a rich, savory element, while the cucumber provides a refreshing crunch. It's a perfect dish for a light and satisfying meal. Highly recommended!
Key Techniques for Crafting the Perfect Rice Salad
How to cook the rice: In a medium pot, bring salted water to a boil and stir in the rice. Cook until tender, for about 10 to 12 minutes. Drain the rice well and transfer it to a large glass or stainless-steel bowl.
How to prepare the cucumber: Using a vegetable peeler, shave lengthwise slices from the cucumbers, and discard the seeds. Put the cucumber slices in a strainer set over a medium bowl and toss them with salt. Set aside for at least 10 minutes to drain excess liquid.
How to toast sesame seeds: In a small frying pan, toast the sesame seeds over moderate heat, stirring frequently, until light brown, for about 2 to 3 minutes. Remove the seeds from the pan.
How to assemble the salad: Add the cooking oil, horseradish, sesame oil, and half of the smoked salmon to the cooled rice and fold gently to combine. Divide the rice mixture among four plates or put it on a large platter. Top with the remaining smoked salmon, squeeze the cucumber slices to remove any excess liquid, and then place them on the salads. Sprinkle with the toasted sesame seeds and the scallions.
How To Make Rice Salad with Smoked Salmon and Cucumber
This rice salad is reminiscent of the flavors of sushi. It has smoked salmon, fresh cucumbers, sesame oil, lemon zest, and horseradish sauce.
Serves:
Ingredients
- 1½cupsarborio,or other short grain rice
- ¾tspsalt
- 2tspsugar
- 3tbsprice wine vinegar
- 1zest of lemon,grated
- 2cucumbers
- 2tbspsesame seeds
- 1tbspcooking oil
- 1tbsphorseradish,bottled, drained
- 1½tspasian sesame oil
- ½lbsmoked salmon,thin sliced
- 4scallions
Instructions
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Bring a medium pot of salted water to a boil
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Stir in the rice and cook for 10 to 12 minutes, until tender.
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Drain the rice well and transfer it to a large glass or stainless-steel bowl.
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Add salt, the sugar, vinegar and lemon zest and fold in with a rubber spatula.
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Set aside to cool.
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Meanwhile, using a vegetable peeler, shave lengthwise slices from the cucumbers; discard the seeds.
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Put the cucumber slices in a strainer set over a medium bowl and toss them with the salt.
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Set aside for at least 10 minutes.
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In a small frying pan, toast the sesame seeds over moderate heat for 2 to 3 minutes, stirring frequently, until light brown.
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Remove the seeds from the pan.
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Add the cooking oil, horseradish, sesame oil, and half the smoked salmon to the cooled rice and fold gently to combine.
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Divide the rice mixture among four plates or put it on a large platter.
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Top with the remaining smoked salmon.
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Squeeze the cucumber slices to remove any excess liquid and then put them on the salads.
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Sprinkle with the toasted sesame seeds and the scallions.
Nutrition
- Calories: 181.50kcal
- Fat: 10.14g
- Saturated Fat: 1.41g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.89g
- Polyunsaturated Fat: 3.32g
- Carbohydrates: 11.50g
- Fiber: 2.20g
- Sugar: 5.64g
- Protein: 12.62g
- Cholesterol: 13.04mg
- Sodium: 612.56mg
- Calcium: 91.68mg
- Potassium: 412.46mg
- Iron: 1.89mg
- Vitamin A: 29.91µg
- Vitamin C: 15.65mg
Pro Tip for Elevating Your Rice Salad Game
When toasting sesame seeds, it's important to keep a close eye on them as they can burn quickly. Stir them frequently for even toasting and remove them from the heat as soon as they turn a light golden brown. This will enhance their nutty flavor and add a delightful crunch to your rice salad.
Time-Saving Tips for Preparing This Rice Salad Recipe
Prep ahead: Cook the rice and prepare the cucumber slices in advance to save time when assembling the salad.
Use pre-sliced smoked salmon: Opt for pre-sliced smoked salmon to eliminate the need for slicing and save time during preparation.
Multi-task: While the rice is cooking, you can prepare the cucumber slices and toast the sesame seeds to maximize efficiency in the kitchen.
Organize ingredients: Before starting, gather and organize all the ingredients and utensils needed for the recipe to streamline the cooking process.
Chill ingredients: Chill the rice and smoked salmon before assembling the salad to enhance the flavors and reduce the cooling time.
Efficient slicing: Use a mandoline slicer to quickly and uniformly slice the cucumbers, saving time and ensuring consistent thickness.
Batch preparation: Consider making a larger batch of the rice salad, as it can be stored in the refrigerator for a few days, providing ready-made meals for later.
Substitute Ingredients For Rice Salad with Smoked Salmon and Cucumber Recipe
arborio - Substitute with quinoa: Quinoa is a nutritious and gluten-free alternative to arborio rice, adding a nutty flavor and a slightly chewy texture to the salad.
rice wine vinegar - Substitute with white wine vinegar: White wine vinegar provides a similar level of acidity and a slightly milder flavor, complementing the other ingredients in the salad.
sesame seeds - Substitute with chopped almonds: Chopped almonds can add a delightful crunch and nutty flavor to the salad, similar to sesame seeds.
cooking oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for cooking oil in this recipe.
horseradish - Substitute with wasabi paste: Wasabi paste offers a similar pungent kick and heat as horseradish, enhancing the flavor profile of the salad.
smoked salmon - Substitute with smoked trout: Smoked trout has a similar rich, smoky flavor and delicate texture, making it a great alternative to smoked salmon in this salad.
Presentation Tips for a Stunning Rice Salad
- Elevate the rice: Mold the rice into a perfect round shape using a ring mold for a refined and elegant presentation.
- Artful placement of smoked salmon: Arrange the smoked salmon slices in a delicate, overlapping pattern on top of the rice for a visually stunning display.
- Cucumber ribbon artistry: Create intricate cucumber ribbons and carefully drape them over the smoked salmon to add a touch of sophistication to the dish.
- Sesame seed sprinkle: Sprinkle the toasted sesame seeds with precision, ensuring an even distribution across the plate for a professional touch.
- Garnish with scallions: Finely chop the scallions and sprinkle them over the dish, adding a pop of color and a burst of freshness to the overall presentation.
Essential Kitchen Tools for Making Smoked Salmon and Cucumber Rice Salad
Medium pot: A medium-sized pot is required to boil the rice.
Strainer: A strainer is used to drain the excess liquid from the cucumber slices.
Vegetable peeler: This tool is used to shave lengthwise slices from the cucumbers.
Rubber spatula: A rubber spatula is used to fold the seasoning into the cooked rice.
Frying pan: A small frying pan is used to toast the sesame seeds.
Plates or platter: Plates or a large platter are needed to serve the rice salad.
Medium bowl: A medium-sized bowl is used to catch the excess liquid from the cucumber slices.
Glass or stainless-steel bowl: A large glass or stainless-steel bowl is used to mix and cool the cooked rice.
Cooking oil: Cooking oil is used to toast the sesame seeds and add flavor to the rice salad.
Food processor: A food processor can be used to finely chop ingredients if desired.
Mixing bowl: A mixing bowl is used to combine the rice with the seasoning and other ingredients.
Small bowl: A small bowl is used to mix the cucumber slices with salt.
Serving plates: Serving plates are used to present the finished rice salad.
Knife: A knife is used to slice the scallions and smoked salmon.
Spoon: A spoon is used to measure and mix ingredients.
Zester or grater: A zester or grater is used to obtain the lemon zest.
Storing and Freezing Guidelines for Rice Salad with Smoked Salmon and Cucumber
To store leftover rice salad, place it in an airtight container and refrigerate for up to 3-4 days. The smoked salmon and cucumber may release some liquid over time, so it's best to store them separately and add them to the salad just before serving.
If you want to prepare the rice salad in advance, cook the rice and mix it with the dressing, then store it in an airtight container in the refrigerator for up to 2 days. Add the smoked salmon, cucumber, and sesame seeds just before serving to maintain their texture and flavor.
It's not recommended to freeze this rice salad as the texture of the rice and cucumber may become mushy upon thawing. The smoked salmon may also lose its flavor and texture after being frozen and thawed.
If you have leftover smoked salmon, you can store it separately in an airtight container in the refrigerator for up to 3 days. Use it within this time frame for the best quality and flavor.
To keep the cucumber slices crisp, store them separately in an airtight container lined with paper towels to absorb excess moisture. They should keep well in the refrigerator for up to 2 days.
How To Reheat Leftover Rice Salad
The best way to reheat leftover rice salad with smoked salmon and cucumber is to let it come to room temperature for about 30 minutes before serving. This allows the flavors to meld together and the rice to soften slightly.
If you prefer your rice salad warm, you can reheat it gently in the microwave. Place the desired portion in a microwave-safe bowl and cover it with a damp paper towel. Microwave on high for 30-second intervals, stirring between each interval, until the salad is heated through. Be careful not to overheat, as this can cause the rice to become mushy and the smoked salmon to dry out.
Another option is to reheat the rice salad in a skillet over medium-low heat. Add a small amount of cooking oil or sesame oil to the skillet and stir the salad gently until it is warmed through. This method helps to maintain the texture of the rice and prevents the smoked salmon from drying out.
If you have stored the cucumber slices separately, add them to the rice salad after reheating to maintain their crispness. If the cucumber slices have been stored with the salad, they may soften slightly upon reheating, but will still taste delicious.
Garnish the reheated rice salad with fresh scallions and a sprinkle of toasted sesame seeds for added flavor and texture.
Surprising Fact About Smoked Salmon and Cucumber Rice Salad
The smoked salmon used in this recipe is a great source of omega-3 fatty acids, which are beneficial for heart health and can help reduce the risk of cardiovascular diseases.
Is Making Rice Salad with Smoked Salmon and Cucumber Budget-Friendly?
This rice salad with smoked salmon and cucumber recipe is quite cost-effective for a household. The ingredients, such as rice, cucumbers, and smoked salmon, are reasonably priced and readily available. The dish offers a delightful combination of flavors and textures, making it a versatile and satisfying option. The approximate cost for a household of four people would be around $20-$25, depending on the quality of the ingredients. Overall Verdict: 8/10
Is This Rice Salad Recipe Healthy?
The rice salad with smoked salmon and cucumber recipe has both healthy and unhealthy aspects. Let's break it down:
Healthy components:
- Cucumbers are low in calories and rich in vitamins and minerals
- Smoked salmon is a good source of protein and omega-3 fatty acids
- Scallions provide vitamin K and antioxidants
- Sesame seeds offer healthy fats, fiber, and minerals
Less healthy aspects:
- Arborio rice is a refined grain, which may raise blood sugar levels more quickly than whole grains
- The recipe contains added sugar, which can contribute to excessive calorie intake
- Horseradish and sesame oil, while flavorful, can be high in sodium and calories
To make this recipe healthier, consider the following suggestions:
- Swap arborio rice for a whole grain variety like brown rice or quinoa to increase fiber and nutrient content
- Reduce the amount of added sugar or replace it with a natural sweetener like honey or maple syrup
- Use low-sodium smoked salmon to decrease the overall sodium content
- Increase the proportion of vegetables by adding more cucumbers or other non-starchy veggies like bell peppers or carrots
- Use a light hand when adding horseradish and sesame oil to minimize calorie and sodium intake
- Incorporate additional herbs and spices for flavor without relying on salt or sugar
By making these adjustments, you can enhance the nutritional value of the dish while still enjoying its delightful flavors and textures. The key is to strike a balance between the ingredients, prioritizing nutrient-dense options and moderating those that may be less beneficial to overall health.
Editor's Take: Why This Rice Salad Recipe Stands Out
The combination of tender arborio rice, delicate smoked salmon, and refreshing cucumber in this recipe creates a harmonious blend of flavors and textures. The addition of rice wine vinegar, lemon zest, and sesame oil adds depth and complexity to the dish, while the toasted sesame seeds provide a delightful crunch. The wine recommendation of off-dry Chenin Blanc from Washington state or Oregon is a thoughtful touch, offering a perfect balance to the dish's flavors. Overall, this rice salad with smoked salmon and cucumber is a sophisticated and well-balanced dish that is sure to impress with its elegant presentation and exquisite taste.
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Why trust this Rice Salad with Smoked Salmon and Cucumber Recipe:
This recipe offers a delightful fusion of flavors and textures, combining the delicate smokiness of smoked salmon with the refreshing crunch of cucumber. The use of rice wine vinegar and sesame oil adds a delightful Asian-inspired twist, while the zesty lemon zest provides a burst of citrusy brightness. The careful balance of ingredients and the detailed instructions ensure a harmonious and satisfying dish. Trust in the expertise of this recipe to elevate your culinary experience with its exquisite blend of ingredients and its meticulous attention to detail.
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