Step 1

Cook sushi rice according to packet instructions. Leave for 10 minutes to cool slightly, then place in a bowl with edamame, spring onion and vinegar. Stir gently to combine, then set aside.

Step 2

For the dressing, place ingredients in a sealable jar. Shake to combine.

Step 3

Divide rice mixture among serving bowls, top with cucumber, carrot, cabbage, coriander and flaked salmon, drizzle with dressing, and sprinkle with sesame seeds.