In an Instant Pot, combine jasmine rice with water. Cook on high pressure for 3 minutes, then allow natural pressure release for 10 minutes until rice is fluffy and sticky.

While the rice cooks, blend together lime juice, minced garlic, fish sauce, and optional sugar for the dressing. Adjust seasoning and ensure a balance of tangy and savory flavors.

Once rice cools, mix with vegetable oil and red curry paste. Preheat air fryer to 420°F and fry rice for 8 minutes or bake at 425°F for 15 minutes until golden and crispy.

In a bowl, combine sliced cucumbers, chopped shallots, and herbs. Gently fold in the crispy rice ensuring each bite captures fresh flavors.

Drizzle dressing over the salad mixture and toss gently to combine. Serve immediately for best texture.