Salmon Poke with Sriracha Aioli and Rice Paper Crisps

Steps

1. Bring a small pot of salted water to the boil. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. In a small bowl, combine all sriracha aioli ingredients (if using) then set aside. Pat salmon dry with paper towels and remove any remaining scales or pin bones. Heat a small, dry, fry-pan on medium heat.
3. While pan heats, place salmon on a chopping board, skin-side-down, drizzle with a little olive oil and sprinkle with salmon crust, pressing down lightly to adhere. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy.
4. Flip and cook for a further 2 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest for 2–3 minutes, then flake into bitesize pieces (discard skin). While salmon rests, prepare remaining salmon poke. Cook edamame in pot of boiling water for 1 minute then drain.
5. Peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds) and thinly slice spring onion and radishes. Place all in a medium bowl along with with salmon, edamame and all remaining salmon poke ingredients. Gently toss and season to taste with salt and pepper.
6. To serve, place ¾ cup cooked brown rice into a bowl. Top with salmon poke, drizzle with sriracha aioli and serve rice paper crisps on the side (if using).