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1. Slice the cucumbers into thin rounds and pack into a jar. Heat the rice vinegar, water for pickling brine, sugar and salt in a small pot until dissolved, then pour over the cucumbers. Cool to room temperature, then refrigerate at least 1 hour.
4 piece Persian cucumbers,
0.5 cup Rice vinegar (unseasoned),
0.5 cup Water, for pickling brine,
1.5 tbsp Sugar, for pickling brine,
1 tsp Salt, for pickling brine
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2. Rinse the short-grain white rice in several changes of water until it runs clear, then soak for 30 minutes. Drain, combine with the water for rice in a pot, bring to a simmer, cover and cook on low for 12 minutes. Rest off the heat, covered, for 10 minutes, then fluff.
1.5 cup Short-grain white rice,
1.6 cup Water, for rice
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3. Whisk the gluten-free tamari, mirin, honey, ginger, garlic and toasted sesame oil in a small pot. Simmer gently for 3 to 4 minutes until slightly syrupy, then set aside half for glazing and keep the rest to drizzle.
4 tbsp Gluten-free tamari,
2 tbsp Mirin (check label for gluten-free),
1 tbsp Honey,
1.5 tbsp Fresh ginger, grated,
2 clove Garlic,
1 tbsp Toasted sesame oil
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4. Heat the oven to 220°C (425°F) and line a baking sheet with parchment. Place the salmon fillets on the sheet, brush with some of the glaze and rub with the neutral oil. Roast for 8 minutes, brush again with the glaze, and roast 3 to 4 minutes more until the salmon flakes easily and reaches 63°C (145°F). Sprinkle with the sesame seeds.
4 piece Salmon fillets, skinless,
1 tbsp Neutral oil,
1 tbsp Sesame seeds
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5. Cook the frozen shelled edamame in boiling water for 3 minutes, drain and rinse under cold water to keep the color bright.
3 cup Frozen shelled edamame
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6. Cool all components completely. Divide the rice among 4 containers, then top each with a salmon fillet, edamame, drained pickled cucumbers and scallions. Drizzle with the reserved sauce. Refrigerate 2 portions for up to 3 days. Freeze the other 2 portions of rice and salmon only (keep edamame, cucumbers and scallions fresh in the fridge to add later) for up to 2 months; thaw overnight in the fridge.
3 piece Scallions, sliced
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7. To serve, microwave the rice and salmon covered with a splash of water for 1.5 to 2 minutes, until hot, then top with cold pickled cucumbers, edamame and scallions.
