110K likes, 104 comments - kalejunkie on September 8, 2025: "They don’t call me the crispy rice salad queen for nothing—get all 8 delivered to you by FOLLOWING me, @kalejunkie 🥬 I’m here to help you eat healthy and delicious meals like this one! Makes 4 large servings or 6 smaller Crispy Rice 2 cups cooked rice, cooled (I used jasmine rice) 2 tsp soy sauce 2 tb chili crisp/crunch (Trader Joe’s makes a good one, I used Momofuku this time!) 1 tb sesame oil Salmon 8oz salmon Pinch cumin, salt & pepper Salad 5 Persian cucumbers, thinly sliced (or 1 large English cucumber) 1 red bell pepper, diced small 1 small red onion, finely sliced 1 avocado, diced Creamy Lemon-Cumin Dressing 1/2 cup olive oil 1/4 cup lemon juice (1-2 lemons) 2 tb honey 1 large shallot, roughly chopped 1/2 tsp cumin 1 tsp kosher salt 1/2 tsp ground black pepper First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn’t burn). While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness. Remove the rice from the oven and set aside. Remove the salmon tray from the oven, shred into smaller pieces and set aside. Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded salmon and crispy rice on top. Last, make the dressing. Blend to together all of the ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour dressing over the salad. Toss and enjoy!".