Steps

1. Trim the ends of the cucumber and peel it completely with a peeler. Then, scoop out the seeds from the inside using the tip of a spoon.
   🕒 02:01
2. Place the deseeded cucumber in a bag, sprinkle with a pinch of salt, and gently massage. (Key Tip!) Massaging removes excess moisture, making it tender and giving it a texture that complements the salmon sauce.
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3. Thoroughly pat dry the softened cucumber with a paper towel.
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4. Finely chop the cucumber and place it in a bowl.
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5. Add the chopped pickle, yogurt, and mayonnaise to the same bowl and mix roughly.
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6. Add chopped dill to the sauce and mix well. Reserve some dill for garnish.
   🕒 04:17
7. To the cooked rice (half-thawed in the microwave), add butter and Parmesan cheese.
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8. Heat a small amount of olive oil in a frying pan over medium heat, then add the rice mixed with butter.
   🕒 05:30
9. Spread the rice in the pan, pressing it down, and break it up while cooking to achieve browning. If there are clumps, break them apart while cooking.
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10. Once crispy, flip the rice and cook the other side until browned. (Key Tip!) If it starts to burn, reduce the heat and cook to a nice char.
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11. Sprinkle both sides of the fresh salmon with a pinch of salt to remove any gaminess.
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12. Heat olive oil in a separate frying pan, and once hot, place the salmon skin-side down. Cook the skin side slowly until fragrant.
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13. Once the skin is nicely browned, turn off the heat. Lightly sear the flesh side, then let residual heat cook it through. (Key Tip!) Overcooking the flesh will make it fall apart, so cook the skin well and let the flesh finish with residual heat.
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14. Place the molded grilled rice, shaped like a grilled rice ball, on a plate.
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15. Top the grilled rice with the sautéed salmon and drizzle with the prepared cucumber yogurt sauce.
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16. Garnish with reserved dill leaves to complete the dish.
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