Combine rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and water is absorbed. Remove from heat and let stand covered for 10 minutes. Fluff with a fork and cool to room temperature, spreading on a plate to speed cooling.

While rice cooks, spread almonds on a dry baking sheet. Bake at 350°F for 6-8 minutes, stirring once, until golden and fragrant. Set aside to cool.

In a small bowl, whisk together miso paste, rice vinegar, sesame oil, honey, ginger, and garlic until smooth. The miso will resist at first - keep whisking until fully incorporated. Thin with 1-2 teaspoons water if needed for pourable consistency.

In a large bowl, combine cooled rice, cabbage, cucumbers, edamame, and white parts of scallions. Pour dressing over and toss thoroughly, using your hands or tongs to coat every grain and leaf.

Top with toasted almonds and sliced green scallions. Serve immediately for maximum crunch, or refrigerate up to 2 hours if you prefer the cabbage slightly wilted and more absorbent.