Hot Smoked Salmon Bowl with Sushi Rice, Edamame & Slaw

• 1½ cups sushi rice (from supermarkets)
• 1 cup frozen edamame beans, thawed and podded
• 2 spring onions, thinly sliced
• 1 tbs rice vinegar
• 1 baby cucumber (or small Lebanese cucumber), sliced
• 1 carrot, thinly sliced into ribbons (we used a julienne peeler)
• ¼ red cabbage, cut into thin wedges
• 1 cup coriander leaves
• 400g hot-smoked salmon, skin removed, roughly flaked
• Black and white sesame seeds, to serve

Dressing

• 40g (¼ cup) peanuts, salted, roasted and chopped
• 1 long red chilli, seeds removed, finely chopped
• 2 tbs grated palm sugar
• 2 tbs fish sauce
• Finely grated zest and juice of 1 lime