Crispy rice and salmon salad

1 cup cooked rice 1 tbsp olive oil 1/2 tsp paprika 1/3 tsp garlic powder 2 small cucumbers, diced 1 tomato, diced 1/2 red onion, diced 1 avocado, diced 100 g leftover salmon Juice of 1 lemon 1 tbsp soy sauce 20 g fresh cilantro Salt Pepper

Place the cooked rice in the air fryer basket and add 1 tbsp olive oil, ½ tsp paprika, and ⅓ tsp garlic powder. Cook for 15-20 minutes, stirring 1-2 times, until the rice becomes crispy.

Dice the cucumber, tomato, onion, and avocado. Finely chop the cilantro.

Shred the salmon into small pieces using your hands.

In a large bowl, mix the salmon with 1 tbsp olive oil, lemon juice, and soy sauce.

Let the crispy rice cool for 2 minutes, then add it to the bowl along with the chopped vegetables, cilantro, avocado, salt, and pepper. Mix well.

Serve immediately and enjoy the crispy, fresh salmon salad!