Preheat the oven to 420°F and line a large baking sheet with parchment paper.

Spread the cooked and cooled jasmine rice into a thin, even layer on the baking sheet. Drizzle with 1 tablespoon olive oil, toss to coat, and bake for 15 minutes.

Remove the rice from the oven, drizzle with the ¼ cup teriyaki sauce, toss well until evenly coated, then return to the oven for 8 more minutes, or until the rice is deeply golden and crispy around the edges.

While the rice bakes, place the chopped kale in a large bowl. Drizzle with ½ tablespoon avocado oil and massage with your hands for 1–2 minutes until slightly softened.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and season with the sea salt and black pepper. If cooking from frozen, sauté for 5–7 minutes, stirring occasionally, until the shrimp are fully thawed, pink, opaque, and cooked through. If using thawed shrimp, cook for 2–3 minutes per side until just cooked through.

In a small bowl, whisk together the peanut butter, teriyaki sauce, garlic powder, onion powder, turmeric, and enough water to create a smooth, pourable dressing.

Divide the massaged kale among four serving bowls. Top with the crispy teriyaki rice, shrimp, crunchy roasted edamame, green onions, and cilantro, if using. Drizzle generously with the peanut teriyaki dressing and serve immediately.