Peanut crumble :Preheat the oven to 300°F (150 C°).Using a mortar, break the peanuts into smaller pieces.Mix all ingredients in a bowl and spread on a parchment-lined baking sheet.Bake for 40 minutes, stirring halfway through.Let cool completely before transferring to an airtight container.Sauce :In a small pot, whisk together fish sauce, sugar, lime juice, water, sambal oelek, sesame oil, soy sauce and corn starch.Bring to a boil while whisking until sauce thickens. Re-move from heat.Transfer sauce to a bowl and let cool completely.Add the mayonnaise and whisk. Keep refrigerated until serving.Bowls:Combine rice and vinegar and divide among four bowls.Add the vegetables tp each bowl, followed by a portion of tartare.Add peanut crumble and sauce.Garnish with a few cilantro leaves, if desired. Serve immediately.

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Peanut crumble: 1 cup (250 ml) peanuts, salted 1/4 cup (60 ml) sesame seeds 2 tablespoons (30 ml) maple syrup 1 tablespoon (15 ml) vegetable oil 1 teaspoon (5 ml) roasted sesame oil 1/2 teaspoon (2,5 ml) sea salt 1/4 teaspoon (1,25 ml) chili flakes Sauce: 2 tablespoons (30 ml) fish sauce 3 tablespoons (45 ml) sugar 2 tablespoons (30 ml) fresh lime juice 1/4 cup (60 ml) water 1 teaspoon (5 ml) sambal oelek (red pepper paste) 2 teaspoons (10 ml) roasted sesame oil 2 tablespoons (10 ml) soya sauce 2 teaspoons (10 ml) corn starch 2/3 cup (160 ml) mayonnaise Bowls: 4 cups (1 L) jasmin rice, cooked (about 1 1/2 cup (375 ml) uncooked) 2 tablespoons (30 ml) seasoned rice vinegar 1 cup (250 ml) edamame, cooked 1 cup (250 ml) cucumbers, sliced (about 4 small cucumbers) 1/4 cup (60 ml) radishes, sliced (about 4 radishes) 1 cup (250 ml) carrots, minced 1 avocado, diced 2 packs La Cage salmon tartare fresh coriander, to taste