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1
In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets.
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2
Leave to marinate for about 20 minutes.
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3
Follow packet instructions for the rice, or rice-cooker handbook or just put rice in a pan, bruise cardamom pods and chuck them in too, and put double the volume of water as you have rice.
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4
Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes.
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5
Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side.
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6
Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers.
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7
Bring the sake to a boil in a tiny little saucepan, like one you might melt butter in, to let the alcohol taste evaporate.
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8
Take the pan off the heat and add the other sauce ingredients.
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9
Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.
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10
Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices.
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11
Lay the carved salmon on top of the rice and spoon over the sauce, letting it gloss the fish and drip here and there over the rice.
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12
Scatter the cilantro on top.
