It's true that you eat with your eyes – and although a steamed fillet of fish on a bed of rice makes a light and elegant lunch, it doesn't make for a visually exciting one. The black rice and pop of colour from the edamame beans brings a bit of drama to the plate, but it's the yuzu dressing which really ramps up the flavour.
The Japanese ingredient has fragrant, almost floral citrus notes. Somewhere between orange blossom and lemon juice. It makes this a versatile recipe, which works just as well as the base of a lunchbox salad, as it does as a bed of rice to place a fillet of steamed fish or seared meat on.