1. Rinse the rice until the water runs mostly clear, then cook according to package directions (you should end up with about 3 cups cooked rice). In a separate bowl, stir together the rice vinegar, sugar, and salt until dissolved. Pour over the rice and mix to combine.
2. Line a 9x9-inch (or similar) baking dish with plastic wrap. Spread the rice into an even layer, then cover with another sheet of plastic wrap. Use the bottom of a glass to firmly press the rice down until it’s compact and evenly flattened. Remove the top layer of plastic wrap so the surface can dry out, then refrigerate for at least 4 hours, or ideally overnight, until the rice is cold, firm, and the surface is slightly dried out.
3. Remove the rice from the dish and slice into small rectangles (I cut 6 sections across one side and 4 across the other). Pour the rice flour into a small bowl and coat both sides of each rectangle. Place on a plate and set aside in the refrigerator.
4. To a medium bowl, add the avocado, cucumber, scallion, soy sauce, rice vinegar, sesame oil, and sesame seeds. Stir to combine and set aside in the refrigerator.
5. Line a baking sheet with paper towels. Heat the peanut oil in a large heavy-bottomed pot until it reaches 350F on an instant-read thermometer. Working in batches and leaving space between each one, add the rice rectangles and fry for 2–3 mins per side until golden brown. Transfer to the prepared baking sheet.
6. Spoon the avocado cucumber salad over the crispy rice. Sprinkle with sesame seeds and top each piece with a few sprigs of microgreens, if using. Enjoy!
