Combine all the pickled ginger dressing ingredients in a large shallow dish, stir until well combined.
Drop the Broccolini® into a saucepan of boiling salted water, cook for 1 minute until bright green. Remove from the water and add to the dressing. Turn to coat the Broccolini® in the dressing. Set aside to cool.
Thinly slice the Qukes® baby cucumber lengthways and radish into rounds using a mandolin. If a mandolin isn’t available, then a sharp knife can be used instead.
Spoon the rice into the base of 4 serving bowls. Add the Broccolini®, Qukes, radish, edamame, avocado and salmon. Spoon over the dressing just before serving, making sure the salmon is well dressed. Sprinkle with nori and wasabi peas. Serve.