Spicy Salmon Crispy Rice Salad

For the Rice: Preheat your oven to 425 degrees. In a large bowl, gently toss the cooked rice with the chili oil, sesame oil, and soy sauce until evenly coated. Spread onto a parchment-lined baking sheet in an even layer. Bake for 35-40 minutes, stirring halfway through, until golden brown and crispy. Let cool slightly.

For the Salmon: Toss the salmon with the olive oil, salt, and pepper. Bake at 425 degrees for 10-12 minutes, or until just cooked through. Let cool for a few minutes.

For the Dressing: Whisk the mayonnaise, sriracha, sesame oil, soy sauce, and fresh lemon juice together until smooth and creamy.

Add the greens, cucumber, radishes, avocado, edamame, and shallot to a large bowl. Add the crispy rice and baked salmon. Drizzle with the dressing and gently toss until everything is evenly coated. Serve immediately while the rice is still crispy.