Heat the oven to 400°F and cover a baking sheet with parchment paper. The lined surface helps release the browned grains when it’s time to toss them.

Coat the rice on the prepared sheet with the sesame oil and tamari, then spread it into an even layer. Separate visible clumps so the grains can brown rather than trap steam.

Bake for 10 minutes, turn the rice with a spatula, and continue baking for 12 to 16 minutes. Look for lightly crisp, golden-brown grains and a toasted, nutty aroma.

Mix the salt into the roasted rice and leave it on the sheet to cool. The grains become crisper as they cool and should rustle lightly when the pan moves.

Combine the cucumber slices, rice vinegar, sugar, and salt in a large bowl, then leave them to marinate for 15 minutes. A little liquid will gather beneath the slices as they take on the seasoning.

Whisk the tahini, sesame oil, rice vinegar, tamari, ginger, and maple syrup or honey in a small bowl, adding water a tablespoon at a time only if needed. The finished dressing should flow from the whisk in a creamy ribbon.

Lift the cucumbers into four serving bowls, discard the liquid left behind, and distribute the edamame, avocado, scallions, and peanuts before drizzling with some dressing. The vegetables should look lightly coated without liquid pooling at the bottom.

Finish each bowl with cooled crispy rice, mint, and chili crisp, then taste for seasoning and serve immediately with the remaining dressing alongside. Keeping the rice above the dressed vegetables preserves the contrast between crunchy grains and the cool salad underneath.