Begin by pickling the cucumber. Heat the vinegar and sugar with 125ml of water in a small pan. Stir with a spoon until the sugar dissolves, then bring to a gentle simmer. Remove from the heat and add the coriander and mustard seeds.
Place the cucumber in a small bowl or sterilised jar and add the nigella seeds. Pour over the pickling liquid and leave to cool and pickle for 1–4 hours.
To make the sticky rice, empty 1 can of coconut milk into a medium saucepan. Fill the empty tin with boiling water and add to the pan. Add a tin-full of rice, bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat, cover and set aside.
To make the salmon marinade, combine the sesame oil, honey, soy, chilli and ginger together in a bowl. Add the salmon fillets and leave to infuse for 15 minutes.
Preheat a grill to medium and place the salmon skin-side down on a lined baking tray. Cook for 5 minutes, turn the salmon over and baste with more of the marinade. Cook for a further 5 minutes.
Meanwhile, cook the edamame beans. Place the beans in a small pan, cover with water and bring to the boil. Reduce the heat, simmer for 5 minutes, then strain and set aside.
To serve, spoon the rice and edamame beans onto 4 plates. Top with the salmon and dress with the pickled cucumber. Sprinkle over the sesame seeds, garnish with pea shoots and serve immediately.