Preheat oven to 180°C. Cook rice according to packet instructions.
Meanwhile in a mortar & pestle or blender, combine nori, sesame seeds, coriander seeds, cumin seeds, chili flakes, lemon rind and salt until fine.
In a separate bowl, to make a ginger glaze, combine Kecap Manis, minced ginger and lemon juice.
Generously coat salmon with the ginger glaze and then top with nori salt mix, patting down to form a thin, even crust. Reserve 1 tbsp to serve.
Place coriander, shallots, green beans, broccolini and sliced ginger on a baking tray or heavy based pot, top with salmon and bake for 12 minutes.
Serve with a side of rice, lime wedges and extra ginger glaze.