Heat up the avocado oil in a large pan on medium heat. Add the rice and coat it in the oil. Spread the rice in an even layer and then cook for 5-6 minutes until crispy. Flip and cook for an additional 5 minutes or so. Remove from heat.
Add the remaining salad ingredients to a bowl. Add the rice once it has cooled. While rice is cooling, prepare the dressing by whisking together rice vinegar and sriracha in a small bowl. Toss the salad ingredients with the NAKANO Toasted Sesame Rice Vinegar and serve.