2. Combine the white miso, sugar, apple juice and ginger juice with the mustard powder in a sauce pan. Whisk together and warm the mixture over a gentle heat to dissolve the sugar and form and smooth wet base. Set aside to cool.
3. Add the rice bran oil and lemon juice and stir gently to combine. Do not mix.
4. To serve, thinly slice the salmon and lay over the daikon. Spoon over the mustard miso, sprinkle with rice crackers and finish with a few borage flowers.