Preheat the oven to 200℃. In a large bowl combine the cooked rice, tamari, cayenne pepper and half the olive oil. Mix well, then lay the rice out onto a baking tray and bake in the oven until golden and crispy, stirring a couple of times until you have reached your desired crispiness, about 20 minutes.
In a large bowl, place the cucumber, cabbage, spring onion, carrot, sesame seeds and chillies.
In a small bowl, combine the tahini, honey, ginger and rice wine vinegar. Slowly whisk in the olive oil until the dressing has emulsified.
Remove rice from the oven and allow to cool for a few minutes before adding it to the large bowl with the vegetables.
Pour the dressing over and combine well. Enjoy!
