At a glance
This showstopper salad requires some upfront planning since the rice needs 3 hours to cool, but the actual cooking moves quickly once you're ready. You'll be hand-tearing pomelo and frying mushrooms until crispy while building layers of citrusy, crunchy, and savory flavors that come together beautifully with fresh herbs and a toasted sesame rice base.
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Cook the rice and pickle the vegetables
Cook the rice. Let it cool for 3 hours or overnight. Cut the carrot and radish into thin strips into one bowl. Add a teaspoon of salt, a tablespoon of cane sugar and one whole lemon. Massage the salad well with your hands and let it sit.
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Fry the oyster mushrooms
Tear the oyster mushrooms by hand into thin strips and fry until golden in a pan. Don't stir them too much, or they'll start to steam instead of crisping up. You want them nice and crunchy, so let them fry properly, turning them only occasionally. Be generous with the oil so they don't burn.
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Toss with the dressing
Fry for about 10 minutes over high heat. Then drain on a paper towel. Transfer to a bowl, add a tablespoon of tamari sauce, a few drops of lemon and a few drops of sesame oil. Let cool completely.
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