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Heat the oven to 220°C. Microwave the rice for 2 mins to loosen it up, then break it apart in the bag. Tip into a large bowl and stir through the soy sauce and vegetable oil. Spread it out on a baking tray and bake for 40 mins, mixing halfway, until golden and crispy.
Meanwhile, quarter the cherry tomatoes. Thinly slice the cucumbers and celery - use a mandoline if you like them razor-thin. Finely slice the spring onions, setting aside a small handful for garnish. Roughly chop the coriander.
Make the dressing. In a small bowl, whisk together the peanut butter, soy sauce, sriracha and the juice of the limes. Taste and adjust with extra lime or a pinch of salt, if needed.
Add the tomatoes, cucumbers, celery, most of the spring onions and the coriander to a large mixing bowl. Pour over three-quarters of the dressing, mix well and season to taste.
Flake the salmon into big chunks and add to the bowl with the crispy rice. Gently fold everything together.
Plate up, then finish with the reserved spring onions, sliced chilli, a few coriander leaves and a final drizzle of the remaining dressing.