Pan-fried rice makes a crispy base for this sensational take on a sushi-house fave.
SLICE salmon into 1/8-in. slices. Line a large baking sheet with overhanging plastic wrap. Stir sugar with salt and dill in a bowl. Scatter half of sugar mixture on prepared sheet. Arrange salmon slices in 1 layer over sugar mixture. Completely cover salmon with remaining sugar mixture. Wrap fish with plastic wrap and refrigerate 1 hour.
TRANSFER salmon to a colander. Rinse slices under cold running water until sugar mixture is removed. Pat salmon dry with paper towel. Serve with thinly sliced rye bread and sour cream.