Preheat your oven to 400°F (200°C). In a large bowl, combine the day-old jasmine rice with soy sauce, sesame oil, chili crisp, dried onion, garlic, smoked paprika, and sea salt. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 30–40 minutes, stirring halfway through, until the rice is beautifully golden and crispy.

While the rice is in the oven, season your salmon fillets with sea salt, pepper, and garlic powder. Arrange the salmon on a separate baking sheet and place it in the oven during the last 13-14 minutes of the rice’s baking time. The salmon is ready when it easily flakes with a fork, and the exterior looks slightly caramelized.

Once the crispy rice and salmon are finished baking, allow them to cool slightly. In a large mixing bowl, chop the Persian cucumbers, green onions, and avocado. Then, add the shelled edamame and the shredded salmon, breaking it into bite-sized pieces. Finally, fold in the crispy rice, making sure all ingredients are well incorporated.

In a blender or mixing bowl, combine olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, and kosher salt. Blend or whisk until the mixture is smooth and creamy. Taste the dressing and adjust seasoning as needed.

Drizzle the creamy Asian dressing over the salad mixture, tossing gently to ensure every ingredient is coated. Serve the salad immediately for the best freshness.