Crispy Rice Salmon Bowl

1. Preheat your oven to 400 F. Line a baking sheet with parchment paper and set it aside. In a bowl toss the day-old rice with the soy sauce, chili crisp, and sesame oil. Transfer the rice to the prepared sheet pan 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.

2. 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. Transfer the tray into the oven with the crispy rice, and allow the salmon to bake for 10-12 minutes, or until it reaches your desired level of doneness.

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

4. Smash the Persian cucumbers in a bag with a rolling pin and add them to a large bowl. To that same large bowl add the edamame, green onions, and avocado. Add in the shredded salmon and the crispy rice to the bowl with the salad.

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

NOTE: store any leftovers in an airtight container, in the fridge, for up to three days.