Crispy Rice Salad

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  1.5 cup Rice, White, Long-Grain
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  1.5 tbsp Sesame Oil, Toasted
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  1 tbsp Chili Paste, Sambal Oelek
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  8 oz Salmon
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  1 tsp Soy Sauce, Low Sodium
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  1 tsp Honey
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  Pinch kosher salt
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  1 Cucumber(201g)
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  1 cup Edamame, Shelled
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  1 Avocado(150g)
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  3 Green Onion (Scallion)(45g)
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  0.3 cup Cilantro, Fresh
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  0.3 cup Cashews
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  0.3 cup Vinegar, Rice
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  2 tbsp Peanut Butter, Smooth
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  0.5 tsp Ginger, Fresh Root

Instructions

1. 1Cook the white rice according to package directions. Once cooked, spread it on a baking sheet and let cool completely (about 15–20 minutes), breaking up any clumps with a fork.
2. 2Pat the salmon dry and brush both sides with the soy sauce and honey. Place on a parchment-lined baking sheet, then bake at 400°F for 12–18 minutes until the internal temperature reaches 145°F and the flesh is opaque throughout. Transfer to a plate to cool for a few minutes, then flake into bite-sized pieces with two forks.
3. 3Toss the cooled rice with the toasted sesame oil, soy sauce, and chili paste until all grains are evenly coated. Spread the rice in a single even layer on a parchment-lined baking sheet, pressing firmly with the back of a spoon.
4. 4Bake the rice at 400°F for 30–40 minutes, tossing and pressing back into a sheet halfway through, until the rice is dark golden brown and crispy throughout. Remove from the oven and let cool on the baking sheet for 2–3 minutes.
5. 5While the rice crisps, halve the cucumber lengthwise and scrape out the seeds. Cut each half lengthwise again, then slice crosswise into ½-inch pieces. Combine the cucumber, edamame, avocado, green onions, cilantro, and cashews in a large bowl.
6. 6Add the vinegar, honey, soy sauce, peanut butter, and ginger to a mason jar, seal, and shake vigorously for 30 seconds until the dressing is smooth and combined.
7. 7Break the crispy rice into pea-sized pieces with your fingers and add to the vegetable bowl along with the flaked salmon. Pour the dressing over the salad and toss gently to combine.
8. 8Divide the salad evenly into 3 airtight containers while the rice is still warm. Seal and refrigerate until ready to eat.