Combine the soy sauce, oil, lime zest and juice, rice vinegar and spring onions. Add the fish, cover and marinate in the fridge for approx. 20 mins. Sprinkle with the reserved onion greens.
Salmon with spicy mayonnaise
Combine the egg yolk with the mustard, lemon juice and salt. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the ginger and hot chilli sauce. Carefully mix in the cubed salmon.
Peanut butter sauce
Combine the peanut butter with all the other ingredients up to and including the chilli.
Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Add the rice to the pan along with the water and salt, leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins. Mix in the vinegar and sesame seeds.
Serve the rice in bowls along with the marinated cod, salmon and spicy mayonnaise, tuna and all the other ingredients up to and including the edamame. Top with the peanut butter sauce and pickled ginger.