2.5 cm (1 inch) piece of fresh root ginger, cut into matchsticks
1 red chilli, sliced
4 lemon slices
75 g (3 oz) frozen shelled edamame beans
1 tablespoon lemon juice
4 tablespoons soy sauce
1 tablespoon mirin
1 spring onion, sliced, to garnish
Put the rice and measurement water in a large, heavy-based casserole dish. Add a little salt and bring to the boil, then reduce the heat and simmer, uncovered, for 7 minutes until most of the water has boiled away.
Place the salmon on top, scatter over the ginger and chilli and arrange a lemon slice on each piece of fish. Cover and cook for a further 7 minutes until the fish is just cooked through.
Scatter over the edamame beans and leave to steam for 1 minute until heated through. Mix together the lemon juice, soy sauce and mirin and pour over the fish, then serve scattered with the spring onion.