Add the rinsed sushi rice and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until step 4.

Meanwhile, very finely chop the chives and red chilli. Juice the limes into a bowl or jar. Add the chives, chilli (spicy!), soy sauce, sesame oil and brown sugar and whisk or shake until fully combined - this is your dressing. 

Tear the smoked salmon into bite-size pieces. Slice the cucumber as finely as possible. Rinse the edamame. Peel and dice the mango.

In a small bowl, combine the sriracha with the mayonnaise.

In a small bowl combine the rice vinegar with the salt and sugar. Stir until the sugar and salt have dissolved. Pour the rice vinegar solution over the rice and fold it in immidiately,.

Divide the sushi rice among bowls and top it with the edamame, mango, sushi ginger, cucumber and salmon. Drizzle the dressing over the salmon and garnish with the coconut flakes. Serve the sriracha mayonnaise on the side.