Step 1

Bring a small saucepan of lightly salted water to the boil over high heat. Add the edamame and cook for 3 minutes or until tender, adding the snow peas in the last 30 seconds of cooking time. Drain and refresh under cold running water. Peel and discard pods from edamame.

Step 2

To make the ponzu sauce, whisk the lemon juice, vinegar, soy sauce, sugar and sesame oil in a bowl.

Step 3

Heat a non-stick frying pan over medium-high heat. Spray with oil. Season salmon. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Rest for 2 minutes.

Step 4

Meanwhile, heat the rice and chia following packet directions. Transfer to a large bowl and cool for 2 minutes. Add edamame beans, snow peas, radish, shallot and two-thirds of the ponzu sauce. Toss to combine.

Step 5

Divide rice mixture among plates. Top with the salmon and sprinkle with sesame seeds. Serve with remaining ponzu sauce.