1 cup Spekko Saman White Rice or Royal Umbrella Rice
1 Tbsp sugar
2 Tbsp rice vinegar
½ tsp  salt
4 tsp  coconut oil

For the dill cream cheese
1/3 cup cream cheese
1 Tbsp chopped dill
Zest of 1 lemon 
1 Tbsp lemon juice
50 g smoked salmon
Extra dill for garnish
Lemon wedges

1. Cook the rice according to packet instructions. 

2. Mix the sugar, rice vinegar and salt together. Heat in the microwave for a few seconds to dissolve. Pour this over the warm rice, gently tossing it to combine.

3. Line a baking tray with cling film. It must be big enough that the rice sits 1 cm high when pressed in. Press the rice into the baking sheet. 

4. Take another baking tray and press it on top so it evens out. Leave the tray on top, with something heavy in it, and place the whole thing in the fridge. This will help the rice to set firm. Allow to sit in the fridge for a minimum of 5 hours, preferably overnight. It must be properly chilled.

5. Once the rice has set, gently tip it out onto a chopping board. Slice it into even 5 x 2 cm rectangles. 

6. Heat the coconut oil in a pan over a medium-high heat. Place the rice rectangles into the pan and gently turn, crisping them up on all sides. Set aside to cool.

7. Make the dill cream cheese by combining the cream cheese, dill, lemon zest and juice together. Season with salt and pepper.