Cook the rice according to package instructions until fluffy and tender.

Transfer the cooked rice to a large bowl to cool slightly.

Wash and chop the cucumber, bell pepper, and green onions.

In a small mixing bowl, combine sesame oil, soy sauce, rice vinegar, lime juice, and salt.

Mix the cooled rice with chopped vegetables and shelled edamame.

Pour the dressing over the rice and toss gently until evenly coated.

Let the salad chill in the refrigerator for at least 30 minutes before serving.