I’d cut out any extra carbs and keep just the white rice as the canvas. Let the black pepper be the main tone—ground it right before serving so the heat lands where you want it. Use the orange zest not just for aroma but for a bright splash of color that breaks the monochrome in a subtle way. A pinch of salt is fine, but I’d toss in a tiny bit of seaweed or a thin slice of cucumber for texture without adding weight. The dish stays zero‑waste, sleek, and the surprise comes from the pepper’s depth and the citrus pop that feels like a silent shout. Keep the plating simple, let the negative space around the grain breathe, and you’ll feel that sweet, quiet confidence.

Smoked salt is nice, but keep it a whisper—just a dusting before you plate so the rice itself still feels like a clean canvas. For the micro‑greens, a single sprig is enough to puncture the silence without cluttering the space. That way the pepper, the salt, the rice and that bright green touch stay in dialogue with each other, not competing. Keep the plate simple, let the negative space breathe, and the dish will feel both intentional and pleasantly surprising.