In a small saucepan over medium heat, combine 1/4 cup yuzu juice, 2 tablespoons honey, 1 tablespoon soy sauce, and 1 teaspoon grated garlic. Simmer for 5–6 minutes, or until slightly thickened. Set aside to cool.

Prepare the Miso Carrot Dashi

In a pot, combine 2 cups dashi stock, 1/2 cup carrot juice, and 1 tablespoon white miso paste. Bring to a simmer and stir until miso is dissolved. Keep warm until ready to use.

Cook the Crispy Ginger Rice Cakes

Mix 2 cups of cooked sushi rice with 1 tablespoon grated fresh ginger and 1 tablespoon rice vinegar. Form into compact discs or rectangles. Heat oil in a nonstick skillet and fry rice cakes over medium-high heat for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.

Make the Sunomono (Pickled Cucumber Salad)

Thinly slice 1 cucumber and place in a bowl with 2 tablespoons rice vinegar, 1 tablespoon sugar, 1/4 teaspoon salt, and 1 teaspoon sesame seeds. Toss and let marinate for at least 30 minutes.

Prepare Edamame, Radishes, and Cilantro

Blanch 1/2 cup shelled edamame in boiling water for 2–3 minutes, then drain. Thinly slice 2–3 radishes. Rinse and roughly chop 2 tablespoons fresh cilantro.

Cooking the Salmon

Grill the Salmon

Season 4 salmon fillets with salt and pepper. Heat a grill or grill pan over medium-high heat. Cook the salmon skin side down for 4–5 minutes, then flip and cook another 3–4 minutes, or until just cooked through. During the last minute, brush with yuzu glaze.

Plating the Dish

Assemble the Plate

Place one crispy ginger rice cake in the center of each plate. Top with a grilled salmon fillet. Spoon some miso carrot dashi around the base. Arrange sunomono, edamame, and sliced radishes decoratively around the salmon. Garnish with fresh cilantro and an additional drizzle of yuzu glaze.