Preheat your oven to 450°F (232°C). On a large sheet pan, combine your cooked rice with melted salted butter, toasted sesame oil, minced garlic, tamari, and a pinch of pepper. Spread the mixture evenly on the pan and bake for about 25 minutes, stirring halfway through, until the rice turns golden and crispy.

While the rice is baking, place the salmon filets on a separate sheet pan. In a small bowl, whisk together chipotle in adobo, honey, tamari, and a sprinkle of pepper. Brush this spicy mixture generously over the salmon. Bake for 10-15 minutes, or until the salmon is cooked through and easily flakes with a fork. If desired, broil for an additional 2-3 minutes for that extra crispy finish.

In a large mixing bowl, combine shredded cabbage, diced avocados, sliced Persian cucumbers, minced jalapeño, chopped fresh cilantro, and roasted peanuts. Gently toss the ingredients together until evenly mixed.

In a blender, combine tahini, freshly squeezed lemon juice, honey, tamari, minced garlic, and a splash of water. Blend until smooth, adding more water as needed to reach your desired consistency.

Spoon hot crispy rice over the salad mixture, then top it with the salmon filets. Drizzle with the tahini dressing and serve immediately.