Preheat oven to 180 degrees. Place rice into a large saucepan along with 4 cups water. Bring to a boil and boil for 10 minutes. Reduce to a simmer and continue to cook until rice is tender. While the rice is cooking, place a steamer basket atop of the saucepan. Place the edamame into the steamer and cook until vibrant green. Remove the steamer from the saucepan and set aside. Once rice is tender, strain the excess water and set aside.
While the rice is cooking, in a medium sized bowl whisk together the tamari sauce, rice wine vinegar, sesame oil and honey. Pour half of the marinade into a small jug or jar.
Slice the salmon into cubes and place the cubed salmon into the bowl with the marinade and toss to coat evenly. Transfer salmon and juices into a medium sized baking dish and bake for 15 minutes.
While the salmon is baking, prepare all the vegetables as set out in the ingredients list and set aside, ready to serve.
Once the salmon is baked, remove from the oven.
To serve, divide rice amongst bowls and drizzle with extra marinade. Top with salmon, cabbage, radish slices, cucumber slices, edamame, snow peas and sliced spring onion. Place a lime quarter into each bowl and garnish with sesame seeds. Serve straight away.