Crispy Rice Salad with Japanese Twist

• 150 g cooked Japanese short-grain rice
• 1 tsp soy sauce
• 1 tsp dried green laver powder (aonori)
• 1 tbsp toasted sesame oil
• 2 small salmon fillets if large, half the amount
• 1 pinch salt
• 2 Japanese or Persian cucumbers half the amount if using English cucumbers
• 1 avocado
• 80 g edamame pods removed
• 2 perilla (shiso) leaves

Dressing

• 2 tbsp soy sauce
• 1 tbsp yuzu juice or lemon/lime
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame seeds
• 1 tsp ground sesame seeds
• 1 tbsp sesame oil