0 Preheat oven to 400°F.
1 Place the rice, chili crisp, sesame oil, and soy sauce in a large bowl and stir to coat.
2 Spread the rice in an even layer on a parchment lined sheet pan and bake for 35 to 40 minutes until lightly golden and crispy. Remove from the oven and allow to cool completely.
3 Preheat the broiler.
4 Place the salmon flesh side up on a sheet pan, season with salt, and broil for 10 minutes for medium or until cooked through. Allow to cool and flake into bite size pieces with a fork.
5 Place all dressing ingredients in a jar and shake vigorously to combine.
6 Add the cucumbers, cilantro, avocado, green onions, kale, and sesame seeds to a large bowl. Add the crispy rice and flaked salmon.
7 Pour the dressing over the salad and toss to coat. Serve immediately.
