Chili Peanut Crispy Rice Salad with Honey Soy Salmon Bites

In a bowl, combine the day-old jasmine rice, white vinegar, sesame oil, and granulated white sugar. Mix well. Stir in the fried chili in oil. Spread the mixture onto a baking sheet. Bake at 400°F (200°C) for 40 minutes, stirring every 10 minutes, until the rice is brown and crispy.

Cut the salmon filet into cubes. In a bowl, combine the salmon cubes with soy sauce, honey, sesame oil, onion powder, garlic powder, salt, and pepper. Marinate for at least 10 minutes.

Air fry the marinated salmon bites at 400°F (200°C) for 10 minutes, or until cooked through and slightly caramelized.

In a blender, combine soy sauce, honey, creamy peanut butter, fried chili in oil, white vinegar, onion powder, and garlic powder. Blend until smooth and creamy.

Dice and dry the English cucumbers. Prepare the edamame. Chop the green onion and cilantro. Cube the avocado and sprinkle with salt and pepper.

In a large bowl, combine the crispy rice, diced cucumbers, edamame, chopped green onion, and chopped cilantro. Add the creamy chili peanut dressing and toss gently to coat all ingredients. Add the salmon bites and cubed avocado to the salad. Garnish with a handful of peanuts.