Preheat oven to 400F.

Begin boiling >= 4 cups water with salt.

Mix well your cooked rice with the chili flake, oil, and soy sauce.

Place parchment paper on a baking sheet and spread the rice evenly over it. Get it as flat as possible.

If your oven is still preheating and your water still boiling, slice the ends off your cucumber.

Slice your cucumber in half, then cut it into bite sized pieces. I used a mandolin. Put it in a big bowl.

Oven should be preheated or water should be boiling. Place the rice and the oven and cook for 20-24 minutes until the rice is golden brown and crispy on the edges.

Put the frozen (or thawed, I forgot to do this) edamame in the boiling water. Cook until done. (Remember this because I don’t want to guess where it happens in the process) Once edamame is done, strain it and allow it to cool. Once cooled add it to your big bowl with the cucumbers and whatever else might be in there.

While the rice is cooking, combine all the sauce ingredients into whatever you find to be the right vessel for this job. Mix very well. Trim your scallions then slice into fine pieces, add them to your big bowl with the cucumbers and whatever else might be in there.

You can add the sauce on the veg here if you want, we added it to our bowls later.

Once the rice is done cooking, remove it from the oven and allow it to cool.

Break it up in pieces that you feel are appropriately sized. I found that the crispier edges made good small pieces and the middle made better “crouton” pieces.

Time to make the bowl. Add your veg to the bottom. Place some of the crispy rice on top (you can add more than you’d think in the 4 serving limit). If you didn’t add your dressing earlier, drizzle it on top. We added sesame seed to the top.