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Preheat the air fryer or the oven to 400 degrees F, and line the air fryer tray (or basket) or a baking sheet with parchment paper.
Combine rice, sesame oil, soy sauce, and chili crisp in a bowl and mix until uniform in color.
Spread the rice in an even thin layer on the parchment paper. I like to keep them stuck together so you have crunchy clumps of rice at the end. Cook for 16-18 minutes in the air fryer or 40 minutes in the oven.
While the rice is baking, make the dressing by stirring all ingredients together.
Once the rice is done (it should be golden brown and crisp), let cool slightly and break it apart using your hands into small clumps.
In a large bowl, add cabbage, cucumber, red bell pepper, carrot, sugar snap peas, green onions, and crispy rice. Drizzle dressing over everything.
Toss to combine, then taste to add more salt and/or pepper. Sprinkle with sesame seeds before serving.