Cook the black rice according to package instructions and allow it to cool.

Prepare the vegetables: chop the cucumbers, scallions, and cilantro, and dice the avocado.

In a small bowl, whisk together the miso paste, minced garlic, grated ginger, orange juice and zest, rice wine vinegar, toasted sesame oil, chili oil, and maple syrup.

In a large bowl, combine the cooled black rice, cucumbers, scallions, edamame, cilantro, avocado, and red cabbage.

Drizzle the dressing over the salad and toss to combine.