Step 1

To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.

Step 2

Next, line a baking sheet with parchment paper and set it aside.

Step 3

Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.

Step 4

Toss the cooled rice with the soy sauce, chili crisp, and sesame oil.

Step 5

Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.

Step 6

While the rice is in the oven, prepare the salmon. Season the salmon filets with the sea salt, ground black pepper, and garlic powder, and transfer them to a baking sheet.

Step 7

Transfer the tray into the oven with the crispy rice, and allow the salmon to bake for 13-14 minutes, or until it reaches your desired level of doneness.

Step 8

Once the salmon is done, remove it from the oven. Use a fork to shred it into pieces, then set it aside.

Step 9

Then, remove the crispy rice from the oven and set it aside, too.

Step 10

Next, prepare the salad. Wash and chop the Persian cucumbers, edamame, green onions, and avocado and add them to a large bowl.

Step 11

Then, add in the shredded salmon and the crispy rice to the bowl with the salad.

Step 12

Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and sea salt) to a blender and blend until smooth and creamy.

Step 13

Pour the dressing on top of the salad, then toss to fully combine.

Step 14

Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.