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In a dry wok or saute pan, combine the rice and the kaffir lime leaves. Turn the heat to medium high and stir the rice constantly until the grains are deep golden brown and the herbs are dry.
Transfer 1 Tbsp of the rice and a small piece of the herbs to a mortar and pestle or a coffee grinder and pound or blitz until you have a fairly fine powder.
Combine all ingredients in a small bowl and set aside.
Slice the salmon thinly and arrange the pieces flat on a plate.
Combine the herbs, onion and red bell pepper in a small bowl.
Stir the toasted rice powder into the dressing, then pour most of the dressing over the herbs, reserving a little bit for a final drizzle.
Toss the herbs and place on top of the salmon, arranging it however you like. Pour the reserved dressing over the rest of the salmon.
Garnish with some extra herbs and red onion, then serve immediately.