In a small saucepan over medium high heat, bring Mirin (1/4 cup) and Cooking Sake (1/4 cup) to a boil. Whisk in the White Miso Paste (1/4 cup) until dissolved, about two minutes.
Add Granulated Sugar (1/4 cup) and cook for an additional three minutes just until dissolved. Place in a medium bowl and set aside to cool.
Thinly slice the Scallion (1) into quarter inch thick slices, and set aside.
Remove the leaves from the stems of the Fresh Mint (0.25 ounce) and Fresh Basil (0.25 ounce) and discard stems. Roughly chop basil and mint leaves, and set aside.
Roughly chop Cashew Nuts (1/4 cup) and set aside. Slice Lime (1) in half and hold for garnish.
Pat dry Salmon Fillet (2) with paper towels. Place the salmon fillets in the medium bowl with the marinade, coat on both sides and allow to marinate for ten minutes.
Meanwhile, in a medium saucepan over medium heat add two teaspoons of vegetable oil, Granulated Sugar (2 tablespoon), Salt (1/4 teaspoon), Coconut Milk (1 can), and Basmati Rice (4 ounce). Stir to combine.
Increase heat to high and bring to a boil. Once the rice has reached a boil, reduce the heat back to medium and cover with a lid. Simmer for 20 minutes or until rice is cooked. Fluff with a fork and keep warm.
While the rice cooks, preheat the oven to 400 degrees F (200 degrees C).
Place the salmon fillets on a sheet pan lined with foil and place in the one to roast for 9 minutes or until desired doneness, and hold for plating.
Meanwhile, in the same pan as the rice, mix together the cashews, Green Peas (1/2 cup), mint, basil, Unsweetened Coconut Flakes (2 tablespoon), Baby Arugula (1 ounce), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Keep warm until plating.
Place the coconut basmati rice in the center of two plates. Place the salmon directly on top of the rice. Garnish by squeezing fresh lime juice over each plate, sprinkle with green onions and Black Sesame Seeds (1 teaspoon).