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Cook 1 cup of rice then let cool
Add olive oil, 1 TBSP soy sauce, and 1 TBSP chili oil crunch to the rice
Spread the rice on a baking sheet and bake at 400F for 40-45 minutes or until crispy
Cut up cucumbers, green onion, cilantro, avocado, and cashews
Make the dressing by blending ¼ cup olive oil, the juice of 2 lemons, ¼ cup tahini, 3 TBSP maple syrup, 1 garlic clove, ½ tsp salt, and ¼ tsp black pepper
Add 2-4 TBSP water and blend again until smooth
Combine the crispy rice, vegetables, and dressing in a bowl and mix