Bring a large saucepan of water to the boil. Add stock powder and rice and cook for 25 minutes or until just tender. Drain. Set aside to cool.
2 Meanwhile place liquid stock and ginger in a deep frying pan and bring to the boil over high heat. Reduce heat to low. Add salmon. Simmer gently for 5 minutes or until fish is almost cooked through. Transfer to a baking tray.
Combine mirin, soy and honey in a small saucepan and heat over medium heat. Simmer for 3 minutes or until reduced by half.
Combine cooled rice, cranberries, almonds, watercress and avocado in a large bowl. Combine lemon juice, sesame oil and extra mirin and soy sauce in a small bowl. Add to salad and gently toss to combine.
Preheat grill on high heat. Brush salmon fillets with the mirin glaze. Grill salmon for 1-2 minutes or until bubbling and caramelised. Serve salmon with the rice salad.