Lay the cucumbers on a hard surface and bash them with a meat tenderizing mallet or a rolling pin until they’re slightly flattened. You don’t want to completely obliterate them, you just want them to kind of break apart so there are lots of rough edges for the dressing to soak into.

Cut the smashed cucumbers into 1 inch chunks and place them in a bowl. Sprinkle with a big pinch of salt and toss well. Set aside while you make the dressing.

To make the dressing whisk together the soy sauce, vinegar, sugar, sesame oil and chili garlic paste in a large bowl.

After the salted cucumbers have sat for 5-10 minutes, add them to the bowl with the dressing, leaving any excess liquid behind.

Toss with the dressing and set aside.

Melt the coconut oil in a skillet over medium-high heat. When it’s hot, add in the rice and spread it into an even layer. Leave it to sizzle away for about 2 minutes and then give it a mix. Let cook for another couple of minutes and once it’s crispy, spread it out on your serving dish.

Top immediately with the cucumber salad and then top with toasted sesame seeds and chopped cilantro.