The only cooking required for this fast-fix bowl packed with goodness is the rice. Everything else is just sliced, grated or flaked. But what this dish lacks in heat, it adds in freshness with a punchy and crunchy pickle to accompany the hot-smoked salmon and coconut-fluffed rice.
Place rice in a saucepan with 310ml (1¼ cup) cold water over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. While the rice is cooking, continue with step 3.
Once cooked, use a fork to fluff the rice to separate the grains. Set aside, covered with a lid, to keep warm.
Thinly slice cucumber and radishes and place in a bowl with rice wine vinegar, sugar, sesame oil and a pinch of salt and toss to coat. Finely grate ginger, add to bowl and stir to combine.
Add coconut milk to rice and stir to combine.
Remove skin from salmon and flake into large pieces.
Divide coconut rice between bowls and spoon over pickled vegetables. Divide fish between bowls and scatter with crispy shallots. Serve with sambal oelek on the side.