To make the poké, mix the diced fish, chilli, lemon rind, shallots, ginger, garlic, soy, sesame oil, sesame seeds, and coriander in a bowl. Let sit for at least 30 minutes .
Make the pickled ginger by adding the vinegar, sugar and salt, to a small saucepan. Bring to a boil, then pour over ginger and let sit for 30 minutes to pickle.
To assemble the bowl, divide the quinoa into four bowls. Top with poké, avocado, edamame, pickled ginger, cucumber, kimchi, nori and mint. Scatter over sesame seeds and sliced green shallots to finish.