Ingredients

For the Dressing

• ½ cup (120ml) Olive Oil

• ½ cup (120ml) Toasted Sesame Oil

• 6 tbsp (90ml) Soy Sauce

• 6 tbsp (90ml) Rice Vinegar

• 1 tsp (6g) Salt

• 3 tsp (6g) Ground Ginger

• 3 cloves (9g) Garlic, minced

• 1 tbsp (15g) Dijon Mustard (approximate)

For the Rice

• 2 tbsp (30g) Chili Crisp

• 1 tbsp (15ml) Toasted Sesame Oil

• 1 tbsp (15ml) Soy Sauce

• Cooked Rice, as needed

For the Shrimp

• Salt, to taste

• White Pepper, to taste

For Assembly

• 1 package Frozen Edamame, shelled and cooked

• Avocado, sliced or diced

• Cucumber, thinly sliced

• Scallion, chopped

• Prepared Rice

• Prepared Dressing

• Prepared Shrimp

Method

Make the Dressing – Add olive oil, toasted sesame oil, soy sauce, rice vinegar, salt, ground ginger, garlic, and Dijon mustard to a blender and blend until emulsified. If you don’t have a blender, mix everything in a bowl until fully combined.

Prepare the Rice – Mix the uncooked rice with chili crisp, toasted sesame oil, and soy sauce. Place in a baking dish and bake at 400°F (205°C) for 30 minutes, stirring halfway through.

Prep the Vegetables – Cook the edamame according to package instructions. Dice the cucumber and scallions. Slice or cube the avocado.

Cook the Shrimp – Season the shrimp with salt and white pepper. Heat oil in a skillet over medium heat and cook for about 2 minutes per side, until fully cooked.

Assemble the Salad – In a bowl, layer or mix together the rice, edamame, avocado, cucumber, scallions, and shrimp. Drizzle with the dressing and toss, or serve as is..

Additional Notes

You can always adjust the dressing to your taste. I would highly recommend it for anything—it’s delicious.
This is apparently a viral method of salad making—I used shrimp, but you can use anything you'd like.
I wouldn’t really call this “crispy.” In the video, I explained that it leans more toward concon—so while the flavor’s there, I’d personally call it a hard rice salad rather than a crispy rice salad.