Make the crispy rice: Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the rice on the baking sheet. Drizzle with the sesame oil and tamari, toss to coat, and spread evenly on the baking sheet. Roast for 10 minutes, then toss. Roast for another 12 to 16 minutes, or until the rice is lightly crisp and golden brown. Toss with the salt and set aside. The rice will continue to crisp up as it cools.

Prep the salad: In a large bowl, toss the cucumbers with the rice vinegar, sugar, and salt. Set aside for 15 minutes to marinate.

Meanwhile, make the sesame ginger dressing: In a small bowl, whisk together the tahini, sesame oil, rice vinegar, tamari, ginger, and maple syrup. The dressing should have a creamy, drizzleable consistency. If it’s too thick, add water, 1 tablespoon at a time, to loosen it.

Divide the cucumbers among 4 serving bowls, leaving any excess water behind. Divide the edamame, avocado, scallions, and peanuts among the bowls and drizzle with some of the dressing. Top with the crispy rice and garnish with mint. Drizzle with chili crisp, season to taste, and serve with the remaining dressing on the side.