Step 1

Prep the SaladIn a large bowl, combine edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill.

Step 2

Make Crispy Chili Rice- Preheat your oven to 425 °F (220 °C). Spread the cooked rice on a baking tray, drizzle with chili oil (or neutral oil) and soy sauce, and toss to coat. Bake for 20 minutes, stirring at 10  and 15 minutes, until the rice is deep golden and crisp.(Or air‑fry at 400 °F for 12–14 minutes, shaking halfway through.)

Step 3

Whisk the DressingIn a small bowl, whisk peanut butter, minced garlic, Sriracha (optional), rice vinegar, soy sauce, and enough water to reach a pourable consistency. Taste and adjust for heat, tang, or salt.

Step 4

Assemble and ServePour the dressing over the salad, top with the warm crispy rice and gently toss. Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if desired. Serve immediately.