Spread cooked rice onto a parchment-lined baking sheet. Drizzle with soy sauce and mix well.
Place the salmon fillet on the same baking sheet and drizzle with the remaining soy sauce. Bake in the oven until the salmon is cooked through and the rice is crispy.
Drain and rinse the canned chickpeas. Pat them dry with a paper towel and roast them in an air fryer until crispy.
Boil the edamame in water until tender, then drain.
Prepare the sauce by mixing tahini, yogurt, and the juice of half a lemon in a small measuring cup.
Chop the cucumber and green onions.
In a serving bowl, combine the chopped cucumber, green onions, boiled edamame, and crispy chickpeas.
Flake the baked salmon and add it to the bowl along with the crispy baked rice.
Top with crispy fried onions, drizzle the tahini sauce over everything, and mix thoroughly before eating.
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