Start by cooking 1 cup of jasmine rice, according to the rice’s packaging.

Once the rice is done cooking, transfer it to a large bowl and let cool for at least 30 minutes.

Preheat the oven to 400F.

Once the rice has cooled a bit, add in the chili oil (or olive oil) and 2 TBSP of soy sauce or coconut aminos. Mix until the rice is evenly coated.

Spread the rice onto a baking sheet and bake at 400F for 35-45 minutes, or until the rice is browned and crispy (check it periodically to avoid burning).

While the rice is baking, cut the salmon into cubes and transfer to a medium-sized bowl.

To the salmon add olive oil, a pinch of cayenne pepper, garlic powder, onion powder, and smoked paprika. Mix the salmon until evenly coated, then air-fry at 415F for 15-18 minutes.

If using salmon with the skin on, peel the skin off after cooking.

For the cucumber “salad”, slice the cucumbers into coins, finely dice the jalapeño, and finely chop the cilantro. Transfer everything to a bowl.

Slice 1 avocado into chunks and add to the cucumber bowl as well. Squeeze in the juice of ½ lime and add a big pinch of salt. Mix until fully combined, then set it in the fridge until everything else is done cooking.

Once everything is done cooking, to a large bowl add in the cucumber “salad”, ⅓ cup of edamame, the cooked salmon, the crispy rice, and chopped green onions.

Top with a drizzle of spicy mayo and enjoy!