Crispy Prosciutto Lettuce Cups

Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin and half the sesame seeds. Transfer to a large bowl and set aside to cool.

Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel- lined plate.

Meanwhile, in a bowl, combine the mayonnaise, remaining mirin, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Assemble each lettuce cup using 2 lettuce leaves, the pepper rice, marinated cucumber (discarding any liquid), crisped prosciutto, and sambal mayo. Serve the lettuce cups garnished with the remaining sesame seeds. Enjoy!