Cook rice according to package instructions.

Cook the edamame in boiling salted water for approx.

5 minutes, drain, rinse in cold water and drain.

Clean and wash red cabbage and cut into fine strips from the stalk, knead well with ½ teaspoon each of salt and sugar.

Wash the cucumber and cut into thin slices.

Wash the salmon, pat dry and cut into cubes.

Halve and core the avocado, remove the pulp from the skin and cut into thin slices.

Mix the wasabi, mirin and soy sauce, fold in the oil.

Arrange all ingredients in bowls, drizzle with the dressing.

Cut the cress from the bed, sprinkle with the sesame seeds over the bowls.