Crispy Rice Nachos

1. Preheat oven to 425F. Line a baking sheet with parchment. Cook the jasmine rice according to package instructions. 
2. Pour the rice onto the baking sheet and drizzle on a hearty amount of oil plus a good pinch of salt. Mix well, then use a spatula or other tool to really flatten the rice down onto the parchment. You want to create a very thin, squished layer of rice. 
3. Bake for about 30 minutes, or until rice is lightly golden around the edges and crispy all over. Remove from oven and break the big rice sheet into chip-like shards.
4. Assemble the nachos with the rice chips, cucumber, salmon, and avocado. Drizzle on kewpie mayo and sriracha. Garnish with scallions and sesame seeds. Serve with soy sauce for dipping and enjoy!