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Preheat your oven to 400 F.
Line a baking sheet with parchment paper and set it aside.
Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
Toss the cooled rice with the soy sauce, chili crisp, and sesame oil.
Transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through.
While the rice is in the oven, prepare the salmon. Season the salmon filets with the sea salt, ground black pepper, and garlic powder, and transfer them to a baking sheet.
Transfer the tray into the oven with the crispy rice, and allow the salmon to bake for 13-14 minutes.
Once the salmon is done, remove it from the oven and shred it into pieces.
Remove the crispy rice from the oven and set it aside.
Prepare the salad by washing and chopping the Persian cucumbers, edamame, green onions, and avocado and adding them to a large bowl.
Add the shredded salmon and the crispy rice to the bowl with the salad.
Prepare the dressing by adding all of the dressing ingredients to a blender and blend until smooth and creamy.
Pour the dressing on top of the salad, then toss to fully combine.
Serve and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.