Crispy Rice Salmon Bowl

• 1 cup shelled edamame, thawed
• 250 g heat and serve white rice
• 1 tbsp extra virgin olive oil
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.5 cup kimchi
• 0.5 avocado, thinly sliced
• 3 cup kale, finely chopped
• 250 g salmon fillet
• 80 ml Stay Soy Flavour Bomb (see separate recipe)