Begin by pickling the cucumber. Heat the vinegar and sugar with 125ml of water in a small pan. Stir with a spoon until the sugar dissolves, then bring to a gentle simmer. Remove from the heat and add the coriander and mustard seeds
Place the cucumber in a small bowl or sterilised jar and add the nigella seeds. Pour over the pickling liquid and leave to cool and pickle for 1–4 hours
To make the sticky rice, empty 1 can of coconut milk into a medium saucepan. Fill the empty tin with boiling water and add to the pan. Add a tin-full of rice, bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat, cover and set aside
o make the salmon marinade, combine the sesame oil, honey, soy, chilli and ginger together in a bowl. Add the salmon fillets and leave to infuse for 15 minutes
Preheat a grill to medium and place the salmon skin-side down on a lined baking tray. Cook for 5 minutes, turn the salmon over and baste with more of the marinade. Cook for a further 5 minutes
Meanwhile, cook the edamame beans. Place the beans in a small pan, cover with water and bring to the boil. Reduce the heat, simmer for 5 minutes, then strain and set aside
To serve, spoon the rice and edamame beans onto 4 plates. Top with the salmon and dress with the pickled cucumber. Sprinkle over the sesame seeds, garnish with pea shoots and serve immediately
