Method

• 1.
  Put the rice in a large saucepan and cover with triple the volume of water. Bring to the boil, then turn down the heat and simmer for 40-45 minutes (top up with water if necessary) until tender. Drain and spread out on a plate to cool.

• 2.
  In a separate pan of boiling water, simmer the edamame beans for 3-4 minutes or until they’re all floating on the surface. Drain, then rinse under cold running water and set aside.
• 3.
  Meanwhile, tear the kale leaves into bite-sized pieces. Place them in a mixing bowl, add half the orange juice and massage the juice into the leaves to soften them. Set aside.
• 4.
  Put the remaining orange juice in a jar with the sesame oil and soy sauce. Seal with a lid and shake to make a dressing.
• 5.
  For the crispy shallots, place the oil and shallots in a cold saucepan set over a medium-low heat and sprinkle with the salt. The aim is to cook them slowly until they crisp up and turn a medium golden colour; this should take about 10-15 minutes. Strain through a sieve, reserving the oil for dressings and marinades, then transfer the shallots on to paper towel to soak up any excess oil.
• 6.
  Toss the cooled rice with the kale and divide between 2 plates. Spoon a little dressing over each. Scatter over the edamame and avocado, then arrange the salmon on top. Spoon over the rest of the dressing, then scatter with crispy shallots to serve.