Crispy Rice Salad

1: Cook 1 cup of rice and let it cool.

2: Add olive oil, 1 tablespoon of soy sauce, and 1 tablespoon of chili oil crunch to the rice.

3: Spread the rice on a baking sheet and bake at 400°F for 40-45 minutes or until crispy.

4: While the rice is cooking, cut up cucumbers, green onion, cilantro, avocado, and cashews.

5: Make the dressing by blending 1/4 cup olive oil, the juice of 2 lemons, 1/4 cup tahini, 3 tablespoons of maple syrup, 1 garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

6: Blend the dressing and then add in 2-4 tablespoons of water and blend again until smooth.

7: Combine everything in a bowl with the crispy rice, mix, and enjoy.