Mix the rice with the chili crunch, spread onto a parchment-lined baking sheet, and bake at 400°F.
Place the salmon on a second baking sheet, coat with teriyaki sauce, and bake for 20–22 minutes.
Continue baking the rice another 20 minutes, tossing occasionally, until golden and crispy.
Whisk together the dressing, combine the vegetables, flake in the salmon, add the dressing, then toss in the crispy rice just before serving so it stays crunchy.
