Cook the rice following pack instructions. Drain and cool under cold running water. Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through.
Allow to cool slightly, remove the skin with a fork, then flake. Gently fold the cucumber, celery, coriander and salmon into the rice. In a separate bowl, mix the lime zest and juice, chili and gluten free soy, then pour over the rice before serving.