Make the Dressing: In a small bowl or jar, combine all the dressing ingredients: soy sauce, rice vinegar, sesame oil, lime juice, honey (or maple syrup), minced garlic, and grated ginger. Whisk vigorously or shake the jar until everything is well combined and slightly emulsified. Set it aside to allow the flavours to meld.

Prepare the Edamame and Vegetables: Cook the frozen edamame beans according to the package instructions. Typically, this involves boiling them for 3-4 minutes. Once cooked, drain them and run them under cold water to stop the cooking process and retain their vibrant green colour. In a large salad bowl, combine the cooked edamame, diced cucumber, sliced radishes, and sliced spring onions.

Prepare the Rice for Frying: Take your cold, cooked rice and place it on a baking tray lined with parchment paper. Press it down firmly and evenly with your hands or the back of a spoon to create a compact layer about 1.5cm (just over half an inch) thick. This compaction is key to ensuring the rice holds together in the pan. Cut the compressed rice into bite-sized squares or rectangles.

Heat the Pan: Place a large, heavy-bottomed frying pan (a cast-iron skillet or non-stick pan works best) over a medium-high heat. Add the 2 tablespoons of vegetable oil and let it get hot. You'll know it's ready when the oil shimmers slightly.

Fry the Rice: Carefully place the rice pieces into the hot pan in a single layer, ensuring not to overcrowd it. You may need to do this in two batches. Sprinkle with sea salt. Fry for 5-7 minutes on the first side without moving them, until a deep golden-brown crust has formed.

Flip and Finish: Using a spatula, carefully flip the rice pieces. Cook for another 4-5 minutes on the second side until equally golden and crispy. The goal is a texture that's crunchy on the outside but still has a pleasant chew in the middle.

Assemble the Salad: Transfer the crispy rice from the pan to a plate lined with a paper towel to absorb any excess oil. Let it cool for just a minute. Add the warm crispy rice and diced avocado to the large bowl with the edamame and other vegetables.

Dress and Serve: Pour about three-quarters of the dressing over the salad and toss gently to combine everything without breaking up the avocado too much. Garnish generously with toasted sesame seeds and fresh coriander, if using. Serve immediately while the rice is still warm and crispy, with the remaining dressing on the side.