Pat halibut fillets dry with paper towels. Season both sides with 1/2 teaspoon fine salt and 1/4 teaspoon black pepper. If fillets are thick, slice into two even portions for even cooking.

Form crispy rice cakes

Combine the warm cooked short-grain rice with 1 tablespoon each of flour and cornstarch and the beaten egg. Mix until the rice clumps together. Lightly oil a nonstick skillet and press scoops (about 1/2 cup each) of the rice mixture into compact patties about 3 inches diameter and 1/2 inch thick.

Fry rice cakes

Heat 2 tablespoons neutral oil in a nonstick skillet over medium-high heat until shimmering. Fry the rice patties 3–4 minutes per side, pressing gently with a spatula, until golden-brown and crispy. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 90°C) while you cook the fish.

Sear halibut

Wipe the skillet clean and add 1 tablespoon neutral oil. Heat over medium-high until just smoking. Sear halibut, skin side down first if skin is on, for 3–4 minutes without moving to get a golden crust. Flip and cook 2–3 minutes more (timing will vary by thickness) until internal temperature reaches 125–130°F for medium-rare to medium (fish will continue to cook while resting). Remove to a plate and let rest 3 minutes.

Tomato & Cucumber Salad

In a medium bowl, combine diced tomatoes, diced cucumber, thinly sliced red onion, 2 teaspoons chopped dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss gently and set aside to marinate while you finish the rest (about 10 minutes).

Dill Yogurt

Whisk together 1/2 cup Greek yogurt, 1 teaspoon finely chopped dill, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon olive oil, 1/8 teaspoon salt, and a pinch of black pepper until smooth. Taste and adjust seasoning. Chill until ready to plate.

Lemon Vinaigrette

In a small bowl or jar, whisk together 2 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. While whisking, slowly stream in 3 tablespoons olive oil until emulsified. Taste and adjust acidity or salt as desired.

Finish & Plate

Assemble each serving: place one crispy rice cake on the plate. Spoon 1–2 tablespoons dill yogurt onto the rice (or smear slightly). Top with a portion of the warm halibut fillet. Scatter 2–3 tablespoons of the tomato-cucumber salad alongside or over the fish. Drizzle 1 tablespoon lemon vinaigrette over the tomato salad and fish. Garnish with microgreens or dill fronds and a light sprinkle of toasted sesame seeds if using. Serve with a lemon wedge.