Name: Salmon Fried Rice with Garlicky Cucumbers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 to 3 servings
Ingredients: 2 (6 oz.) portions Sockeye or Coho Salmon, cooked and flaked; 2 cups cooked, day-old short grain white rice; 1 medium cucumber, very thinly sliced; Salt, to taste; 4 tablespoons soy sauce, divided; 2 tablespoons sesame oil, divided; 1 tablespoon rice wine vinegar; 2 tablespoons lime juice; ½ teaspoon fresh ginger, freshly grated; 2 teaspoons garlic, minced; High-heat cooking oil; 1 egg, optional; 1 cup kimchi, chopped; 2 scallions, thinly sliced; Roasted seaweed, snipped into short strips, for serving; Sesame seeds, for serving

Use Your Leftovers to Make This Salmon Fried Rice Recipe

This salmon fried rice recipe repurposes leftovers of both salmon and rice to create a comforting meal. The addition of garlicky cucumbers, first salted to enhance their snappy texture, gives the fried rice a freshness that keeps this dish light and savory rather than greasy and heavy. Consider making our recipes for a Ginger-Lime Salmon Poke Bowl or Salmon Kimbap, and using any leftover elements from these to make this fried rice in the days after.

Freshly made rice can be used for this fried rice recipe, but day-old rice is actually ideal. Leftover rice tends to dry out when stored in the refrigerator, losing its chewy texture as its moisture evaporates. This makes it perfect to use for fried rice, as it won’t stick to the pan as it fries and readily soaks up any sauces and flavors you add to it.

Print Recipe

Salmon Fried Rice with Garlicky Cucumbers

By Wild Alaskan Company

Prep time

20 minutes

Cook Time

10 minutes

Total time

30 minutes

Yield

2 to 3 servings

Ingredients

2 (6 oz.) portions Sockeye or Coho Salmon, cooked and flaked
2 cups cooked, day-old short grain white rice
1 medium cucumber, very thinly sliced
Salt, to taste
4 tablespoons soy sauce, divided
2 tablespoons sesame oil, divided
1 tablespoon rice wine vinegar
2 tablespoons lime juice
½ teaspoon fresh ginger, freshly grated
2 teaspoons garlic, minced
High-heat cooking oil
1 egg, optional
1 cup kimchi, chopped
2 scallions, thinly sliced
Roasted seaweed, snipped into short strips, for serving
Sesame seeds, for serving

Instructions

1. In a medium bowl, toss together cucumbers with a couple teaspoons of salt, tossing to coat. Set aside for at least 15 minutes, then rinse and drain. Taste to check for salt level. If too salty, rinse and drain again. Squeeze out any excess moisture when cucumbers are seasoned to your taste, then toss with garlic and 1 tablespoon sesame oil.

2. Meanwhile, whisk together soy sauce, remaining tablespoon sesame oil, vinegar, lime juice, and ginger in a medium bowl. Stir in flaked salmon, tossing to coat. Set aside.

3. Heat about a tablespoon of cooking oil in a large skillet, then add rice, stirring to coat in oil. Fry for about 2 minutes. If using egg, clear space in center of pan then drop in egg, whisking to cook until begins to set. Stir egg through rice to coat and cook through.

4. Fold in cucumbers, salmon (and sauce), and kimchi, stirring to heat through, about 2 minutes.

5. Divide fried rice evenly among serving bowls and garnish with seaweed and sesame seeds. Enjoy immediately, or store for up to 3 or 4 days in the refrigerator.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Salmon Fried Rice with Garlicky Cucumbers

Use Your Leftovers to Make This Salmon Fried Rice Recipe

Salmon Fried Rice with Garlicky Cucumbers

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