In a small bowl, whisk together mayonnaise, sriracha sauce, and soy sauce until smooth. Set aside.

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the cooked rice in an even layer, pressing down gently. Cook without stirring for 8-10 minutes until the bottom is golden and crispy.

Drizzle remaining 1 tablespoon oil around the edges of the pan. Carefully flip the rice in sections and cook for another 5-7 minutes until crispy on both sides. Remove from heat.

While the rice cooks, combine cucumber, cherry tomatoes, red onion, mixed greens, and cilantro in a large bowl.

Break the crispy rice into bite-sized pieces and add to the bowl with vegetables. Drizzle with spicy mayo and toss gently to combine.

Transfer to serving plates, sprinkle with sesame seeds, and serve immediately while the rice is still crispy.