Combine the water and rice in a 12-inch (30.5 cm) skillet, cover and bring to a boil Adjust heat down to a very low simmer and cook for 10 minutes. After 10 minutes, lay the salmon on top of the rice, re-cover and cook, still on low, for 8 minutes. At this point scatter the snap peas and red bell pepper around the fish, cover and continue to cook on low heat for 5 minutes more or until fish is just cooked through.

Meanwhile whisk together the soy sauce, rice vinegar, brown sugar, scallion greens, ginger and sesame oil. Add a small amount of hot sauce, if you like things spicy. Spoon over the salmon and vegetables when they are done (you might not use all of the saucand serve immediately.