1
Whisk together all of the vinaigrette ingredients and let stand for 1 hour before using. Shake well just before dressing the dish.
2
Place the cucumbers on a parchment-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes, then pat dry with paper towels.
3
Rinse the rice in the sink until the water runs clear. Add the rice and water to a saucepan, bring to a simmer, cover, and cook until the grains are tender, about 30 minutes.
4
Preheat a grill to medium heat. Season the salmon with salt and pepper and grill, skin-side down for 8 minutes, flip, then continue cooking until cooked through, 4-5 minutes more.
5
Whisk together the sugar and rice wine vinegar for the cucumbers in a bowl until the sugar dissolves. Add the cucumbers.
6
In a serving bowl, combine the cooked rice, carrot matchsticks, green onions, edamame and vinaigrette. Toss to combine.
7
Add the butter lettuce leaves, pickled cucumbers, salmon and sesame seeds to the brown rice base. eak