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In a bowl, combine the cooked and cooled jasmine rice with low sodium soy sauce, vegetable oil or avocado oil, sriracha, and sesame oil, mixing until the rice is well coated.
Prepare a baking sheet by spraying it or lining it with parchment paper, then spread the rice mixture evenly across the sheet.
Bake the rice in a preheated oven at 400 degrees for about 25 minutes, or until it turns golden and crispy.
Once baked, allow the rice to cool completely before breaking it apart into smaller pieces.
In a mixing bowl, combine the broken rice with diced red bell pepper, Persian cucumbers, red onion, shelled edamame, and chopped parsley.
To make the dressing, whisk together mayo, rice vinegar, low sodium soy sauce, honey, sesame oil, and sriracha until smooth.
Pour the dressing over the rice mixture and toss everything together until well combined.
Finish by garnishing with diced scallions and toasted sesame seeds.