Method

1. Cut the salmon into even pieces and season with teriyaki sauce, chopped garlic and half spring onion, ginger, coconut oil and a little water. Mix and leave it to marinate for 30 minutes.
2. Boil the rice in twice its weight in water until the liquid has been absorbed and the grains are cooked.
3. Pour the frozen Edamame Soybeans into a pan with half a glass of water. Put the lid on and cook for 5 minutes over medium heat.
4. Slice the courgette into ribbons with a mandoline, season with a pinch of pepper and a drizzle of extra virgin olive oil. Cut the avocado in half, remove the stone, peel it and cut it into thin slices.
5. After marinating the salmon, cook it on a very hot grill pan for 3 minutes on each side.
6. Pour the rice into a bowl, add the salmon, the edamame soybeans, fanned avocado, rolled courgette ribbons and lime slices.
7. Garnish with sprouts or herbs and sprinkle with gomasio and spring onion.