In a large mixing bowl, combine shelled edamame, diced avocado, sliced cucumber, chopped red bell pepper, thinly sliced spring onions, and fresh herbs like coriander and dill. Gently toss the ingredients together, ensuring everything is well-distributed for a burst of flavor in each bite. Set the salad aside while you prepare the crispy rice.

Preheat your oven to 425°F (220°C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle with chili oil and soy sauce, then toss to coat the rice thoroughly. Bake for about 20 minutes, stirring at the 10 and 15-minute marks, until the rice is golden brown and crisp. Alternatively, cook in an air fryer at 400°F for 12–14 minutes, shaking halfway through for even crispiness.

In a small mixing bowl, combine creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and a splash of water. Whisk the mixture until smooth and pourable, adjusting the water to achieve your desired consistency.

Once your crispy rice is ready, drizzle the prepared peanut-chili dressing over the prepped salad. Toss gently to coat all components evenly, mixing the vibrant flavors and textures. Top the salad with the golden crispy rice and garnish with crushed peanuts and an extra drizzle of chili oil or Sriracha if desired. Serve the Crispy Rice Salad immediately for the best texture and flavor experience.