Shiso-Pressed Cucumber and Melon Salad with Crispy Rice Lace

Ingredients

• cucumber, thinly sliced2
• honeydew melon, cut into thin wedges2 cups
• shiso leaves, torn10
• lime juice2 tablespoons
• rice vinegar1 tablespoon
• honey1 teaspoon
• salt1/2 teaspoon
• cooked rice1 1/2 cups
• sesame oil1 tablespoon
• white sesame seeds1 tablespoon
• mint leaves1/4 cup

Method

1. 1Toss the cucumber, melon, and torn shiso with lime juice, rice vinegar, honey, and salt, then let it sit for 5 minutes to lightly pickle.
2. 2Spread the cooked rice in a thin layer in a hot oiled skillet and press it down firmly.
3. 3Cook until the underside is deeply crisp, then flip in sections to crisp the other side.
4. 4Break the rice into lacy shards and toss them with sesame oil and sesame seeds.
5. 5Arrange the salad on plates, scatter the crispy rice over the top, and finish with mint leaves.
6. 6Serve immediately while the rice remains crackly.

Tips

• Use very cold melon for the most refreshing contrast.
• If shiso is unavailable, a mix of basil and mint gives a similar aromatic lift.

Nutrition