Cook rice according to package directions. Allow to cool or rinse lightly with cool water. (See notes.)
Cook edamame according to package directions. When cooled, shell the edamame.
In a small bowl, combine the ginger, rice vinegar, lime juice, lime zest, sesame oil (omit if oil free) and soy sauce and whisk until well blended.
In a large bowl, toss the arugula, mint and dressing until the leaves are thoroughly coated. Season with sea salt and freshly ground black pepper to taste.
Place the dressed greens on 4 salad plates. Arrange equal portions of cubed watermelon, edamame and black rice on top of the greens. If desired, garnish with micro greens.
I have not had good results cooking less than 1 cup of rice at a time in my rice cooker, so for this recipe, I had rice left over.
Cook rice according to package directions. I used 1 cup of rice to 1 3/4 cup of water, and it took about 30 minutes in my rice cooker. According to the package (I used Lotus Foods brand rice), the directions are the same for stovetop cooking
I prefer very lightly dressed salads without much oil, but you could increase this dressing recipe by 50% or even double it and/or add more oil if you prefer.