Cook the rice and 3 mins before it’s done, add the edamame beans. Drain and cool under cold running water.
Meanwhile, cook the salmon fillets by which ever method you prefer. Allow to cool slightly, remove the skin with a fork, then flake.
Gently fold the cucumber, spring onions, coriander, mange touts and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.