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Preheat the oven to 200°C and line a baking tray with baking paper. Tip the rice onto the tray and drizzle over the sesame oil, soy sauce and chilli oil and toss until well coated. Spread in an even layer - it’s ok if there’s some clumps, this will add texture, similar to a granola! - and bake for 30-40 minutes or until the rice is super crispy and golden, tossing halfway through to ensure even crisping. Keep an eye on it to prevent burning. Once done, remove from the oven and allow to cool.
For the dressing, mix together all of the ingredients until combined. Loosen with 1-3 tablespoons of water, continuously stirring, until you have a smooth yet thick yogurt-like dressing.
In a large bowl, combine the cucumber, avocado, edamame, spring onions, coriander, peanuts and drained black beans. Tip in the crispy rice and drizzle over the dressing, with an extra spoonful of chilli oil if you like the heat. Toss everything well to coat and tuck in. This salad will store well in an empty jar for up to 2 days.