Step 1

In a dry wok or saute pan, combine the rice and the kaffir lime leaves (or any herbs you’re using). Turn the heat to medium high and stir the rice constantly until the grains are deep golden brown and the herbs are dry. Transfer 1 Tbsp of the rice and a small piece of the herbs to a mortar and pestle or a coffee grinder and pound or blitz until you have a fairly fine powder, but still with a little grittiness. (Do not grind any more than you are using. Keep the remaining toasted rice in an airtight container for future use.)

Step 2

Combine all ingredients in a small bowl and set aside.

Step 3

Slice the salmon thinly and arrange the pieces flat on a plate, making sure the pieces are touching.

Step 4

Combine the herbs, onion and red bell pepper in a small bowl.

Step 5

Stir the toasted rice powder into the dressing, then pour most of the dressing over the herbs, reserving a little bit for a final drizzle.

Step 6

Toss the herbs and place on top of the salmon, arranging it however you like. Pour the reserved dressing over the rest of the salmon. Tip: you don’t need to use all of the dressing if it looks like too much; you can always add more later.

Step 7

Garnish with some extra herbs and red onion, then serve immediately. (The lime juice will continue to “cook” the salmon like a ceviche if you don’t serve it quickly, so don’t assemble the dish until ready to serve!)

Step 8

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