Cook 1 cup Lundberg Family Farms Organic Short Grain Brown Rice according to package directions
Mix cooked rice on a tray with 1 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tbsp chili crisp and 2 tsp sesame oil
Bake rice mixture at 400F for about 30 minutes
Combine edamame beans, sliced green onions, coleslaw mix, shredded carrots, diced avocado, diced persian cucumbers, and canned salmon in a large bowl
In a separate bowl, combine ⅓ cup plain Greek yogurt, 2 tbsp mayonnaise, 3 tbsp sweet chili sauce, 2 tsp sriracha sauce, 1 tbsp rice vinegar, and juice of ½ a lime to make the dressing
Add the baked rice to the salad mixture
Pour dressing over the salad and toss to combine
Top with chopped peanuts
Divide into containers for meal prep lunches
