Rinse the rice under cold running water until the water runs clear. Place in a saucepan and leave the wet rice to soak for half an hour. Cover the rice with water, bring to the boil and cook for 2 to 3 minutes. Reduce the heat and cook for a further 10 minutes. Remove from the heat and leave to stand for 5 minutes before spreading the rice out into a large dish or salad bowl.
Mix together the rice vinegar, sugar and half of the salt. Add 2 thirds of this mixture to the rice and mix well. Leave the rice to cool.
Finely slice the cucumber using a mandolin. Add this to the reserved dressing used on the rice, leave to pickle for up to an hour, then drain.
In a jar or squeezy bottle, shake together all the dressing ingredients to make a thick emulsion.
Cut the salmon into thin slices.
Dip a mousse ring or pastry cutter into water and then place in the centre of your plate. Fill with a 1cm layer of rice and top with mizuna leaves, then lay the fine slices of salmon on the top. Finish with slices of pickled cucumber and ginger and dots of the dressing around the plate.
«This will work with any fish as long as it is really fresh - sea bass, black bream and tuna are all excellent.»