Chili Peanut Crispy Rice Salad

• total time: 1 hour

Ingredients

rice

1 ½ cups day old cooked jasmine rice

2 tbsp white vinegar

1 tsp sesame oil

1 tbsp granulated white sugar

1/4 cup fried chili in oil

Directions

bake at 400°F for 40 minutes stirring every 10 minutes until brown and crispy

salmon

about 1 lb salmon filet, cut into cubes

1/4 cup soy sauce

2 tbsp honey

1 tsp sesame oil

1 tsp onion powder

1 tsp garlic powder

1/2 tsp salt

1 tsp pepper

marinate for at least 10 minutes then air fry at 400°F for 10 minutes

dressing

1/3 cup soy sauce

1 heaping tbsp honey

1 heaping tbsp creamy peanut butter

1 tbsp fried chili in oil

2 tbsp white vinegar

1 tsp onion powder

1 tsp garlic powder

blend

1.5 large English cucumbers, diced & dried

1 cup edamame

1/3 cup green onion, chopped

1/4 cup cilantro, chopped

1 large avocado, cubed & sprinkled with salt & pepper

handful peanuts