Empty the contents of Seeds of Change® Spanish Style Rice into a stainless steel bowl. Mix in the shallots in white wine vinegar. Reserve.
Preheat the oven to 275°F (140°C). Slice the mushrooms as thinly as possible and spread them onto a baking tray lined with parchment. Place in the oven and dry the mushrooms until they are brittle. Approximately 1 hour.
Remove from the oven to cool. Grind mushrooms to a coarse powder using a spice blender or mortar and pestle. Reserve.
Blanch the asparagus in salted boiling water for 2 minutes. Drain and reserve at room temperature.
Slice radishes as thinly as possible and reserve in ice water. Cut hardboiled eggs in quarters lengthwise. Reserve. Wash dandelion leaves in cold water. Drain and reserve.
Bring 500 mL (2 cups) water to the boil. Add vinegar, lemon juice, salt to taste, bay leaves, crushed black peppercorns and shiitake mushroom stalks. Boil for 2 minutes then reduce heat to simmer.
Add the salmon fillet and simmer with the lid on for 5 minutes. Remove from heat and cool salmon to room temperature in the cooking liquid.
Break up the cooked salmon in large shards and reserve in 50 mL (1/4 cup) of the cooking liquid. Discard the rest.
• In the bowl with the rice, gently combine salmon shards, radishes and dandelion leaves. Divide this mixture equally onto two plates.
• Arrange the eggs around the rice mixture on both plates.
• Cut the asparagus into 3" lengths and arrange on the rice mixture.
• Sprinkle with shiitake powder and sumac powder. Drizzle with olive oil. Season with salt and freshly ground black pepper. Serve!