For the Scorched Salmon Rice Bars, place rice and 1 ½ cups water in rice cooker and cook according to manufacturer’s instructions. Season rice with mirin, sesame oil and soy sauce and stir well. Transfer to a lined 18cm x 28cm tray and press in firmly to form a dense cake. Set aside in fridge to cool and set. When cool and firm, remove from tin and cut into six 6cm x 4.5cm bars. Return to fridge until needed.
For the Citrus Miso Glaze, combine miso, soy sauce and orange juice in a stick blender canister or tall jug and blend with a stick blender until smooth. With motor running, slowly add in the grape seed oil and sesame oil. Set aside until needed.
For the Rice Vinegar Mayonnaise, place egg yolks, rice wine vinegar and mustard into a stick blender canister or tall jug and use a stick blender to blend until combined. With motor running, slowly add grape seed oil while blending until thick and emulsified. Add 1 teaspoon of water if required to loosen the consistency of mayonnaise. Season to taste and set aside until needed.
For the Avocado Purée, place avocado flesh into the bowl of a small food processor, along with the wasabi powder, half of the lime juice, and 2 – 3 tablespoons of the Rice Vinegar Mayonnaise. Blend on high speed until smooth, light and glossy in appearance. Add a little more mayonnaise if required to reach the desired consistency. Transfer the mixture to a piping bag and set aside in the fridge until needed.
To finish the Scorched Salmon Rice Bars, remove rice bars from fridge and brush with Citrus Miso Glaze. Place onto a non-stick baking tray greased with a little spray oil. Place under a hot grill and grill for 10 minutes until golden.
Lay the 6 salmon slices onto a baking tray and brush with a little of the ponzu sauce. Use a blowtorch to char salmon until golden and crisp on the outside.
To serve, top each rice bar with a slice of scorched salmon. Pipe about a tablespoon of Avocado Purée next to each rice bar. Drizzle a little Rice Vinegar Mayonnaise over the top of the salmon. Garnish with a few slices of Spanish onion and a sprinkle of chives.