Crispy Rice Salad

Bahan-bahan (3 porsi)

• 1 ½ cups cooked and cooled long grain rice (I used Jasmine, refrigerated overnight is best)
• 1 ½ tablespoons toasted sesame oil
• 1 ½ teaspoons low-sodium soy sauce
• 1 tablespoon garlic chili paste (Sambal Oelek or chili crisp)
• 1 (8-ounce) salmon fillet
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon honey or pure maple syrup
• Pinch kosher salt
• 1 English cucumber
• 1 cup frozen shelled edamame (thawed)
• 1 avocado (diced)
• 3 g reen onions thinly sliced (about ½ bunch or ⅓ cup)
• ⅓ cup fresh cilantro leaves (chopped)
• ¼ cup toasted cashews (roughly chopped)
• ¼ cup rice vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 2 tablespoons creamy peanut butter (or almond butter or tahini)
• ½ teaspoon ground ginger