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1
Set edamame aside to partially thaw. Rinse rice under cold running water in a fine strainer until water runs clear. Set aside.
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2
Finely chop onion. Cook onion in vegetable oil in a medium saucepan over medium-high heat, stirring often, until softened but not browned, about 5 minutes.
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3
Stir rice into onion mixture until coated; then stir in water, coconut milk, and salt. Cover and bring to a boil over high heat. Reduce heat to low and simmer very gently until liquid is absorbed and rice is tender, 18-20 minutes. Remove rice from heat and let stand, covered. Meanwhile, continue with recipe.
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4
Mix ginger, honey, sriracha, and soy sauce in a bowl. Reserve 1/2 cup for serving. (You'll use the rest for glazing the salmon.)
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5
Set an oven rack 4-5 inches from broiler. Preheat broiler.
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6
While rice cooks and rests, line a small sheet pan with foil. Arrange salmon fillets on it without touching. Season salmon fillets with salt and pepper and brush with sesame oil. Brush with the remaining honey-sriracha sauce.
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7
Broil salmon 4-5 inches from the heat until glazed, lightly charred in spots, and just cooked through (cut with a small knife to check), 8-10 minutes.
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8
Check to see that fish is done. Remove from oven or add time as needed.
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9
Fluff coconut rice with a fork and gently stir in edamame (it's okay if it isn't fully thawed). Thinly slice cucumbers on a diagonal.
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10
Spoon rice into bowls. Slide spatula under salmon fillets to leave the skin behind and transfer to bowls. Sprinkle with sesame seeds. Arrange cucumbers in bowls and serve with reserved honey-sriracha sauce. Refrigerate any leftover sauce airtight up to 1 week.
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11
The spicy-sweet sauce is also excellent over roasted potatoes and scrambled eggs.
