Make the Spicy Pickled Radishes: In a small heatproof bowl, whisk together the boiling water, sugar, and salt until the sugar and salt are dissolved. Stir in the ricevinegar, radishes, and chilies. Let sit for at least 10 minutes.

Make the Rice Salad—crisp the rice: In a large bowl, toss the rice, 1 tablespoon of the grapeseed oil, and salt to mix. In a large nonstick skillet, heat 2 tablespoons of the grapeseed oil over medium heat. Once the oil is hot, drop a couple of grains of rice into it. If it sizzles, it’s good to go; if it doesn’t, heat the oil longer. Scatter the rice into the pan (set aside the bowl) and cook, undisturbed, until golden brown on the bottom, 6 to 8 minutes. Using a flexible spatula, flip the rice in sections and cook, undisturbed, until the other side is golden brown, about 6 minutes. Remove from the heat.

Meanwhile, smash the cucumbers: Trim the ends off the cucumbers. Place the flat side of your knife over each cucumber and press down with the palm of your hand until the cucumber breaks open. Tear the cucumbers into bite-size pieces and transfer to the large bowl (no need to wipe it clean). Add the bok choy.

Make the dressing: Pour ⅓ cup of the pickling brine into a small bowl, using a fork to hold back the radishes and chilies. Stir in the tamari, lime juice, and the remaining 1 tablespoon grapeseed oil.

Combine and serve: Transfer the crispy rice to a large serving platter. Drizzle 2 tablespoons of the dressing over the cucumbers and bok choy, toss to coat, and scatter over the rice. Scoop the radish out of the pickling brine and scatter them over the dish. Top with the Thai basil, cilantro, smoked tofu (if using), and peanuts. Serve with lime wedges and a small bowl of the pickling brine and chilies for drizzling (if you like things spicy).