Teriyaki salmon rice bowl steamed with mange tout

Name: Teriyaki salmon rice bowl steamed with mange tout
Cuisine: Asian, Japanese
Ingredients: 280g sushi rice; 3 x 140g skinless salmon fillets; 150g mange tout; 1 tbsp water; 100g cucumber, cut into ribbons with a peeler; 1 tsp grated ginger; 1 clove garlic, minced; 20ml reduced salt soy sauce; 30ml water; juice of 0.5 lime; 0.5 tsp cornflour mixed with 1 tsp water