Bring a half kettle of water to the boil.
Season rice to taste with soy sauce and sesame oil. Remove core and seeds from capsicum and thinly slice. Slice cucumber or cut into sticks.
Place edamame beans in a small, heatproof bowl and pour over boiling water. Leave for 1–2 minutes before draining. Season with a little salt.
To serve, spoon seasoned rice into a bowl and place vegetables and smoked salmon around the outside. Garnish with pickled ginger, sesame seeds and coriander (if using) and serve with lemon/lime wedge to squeeze over just before eating.