Mix soy sauce, rice vinegar, sesame oil, chili crisp, and minced garlic in a small bowl until smooth and fragrant.

Dice the cucumber, slice the avocado, and chop the green onion and cilantro for fresh toppings.

Heat olive oil in a nonstick skillet over medium heat until shimmering but not smoking.

Crack the eggs into the skillet and cook until the whites become crisp around the edges while the yolks remain glossy and slightly runny.

Spoon the warm rice into serving bowls and drizzle a little of the sauce mixture over the top.

Arrange avocado slices and cucumber over the rice in neat sections for a colorful presentation.

Place a crispy fried egg on top of each bowl while still hot from the skillet.

Sprinkle sesame seeds, green onion, cilantro, black pepper, and sea salt across the bowls.

Drizzle the remaining sauce over everything and serve immediately while the egg yolk is warm and silky.