Step 1Cook brown rice following packet instructions, or until al dente. Drain. Toss rice with 1 teaspoon each of the sesame oil and the sesame seeds.
Step 2Meanwhile, brush salmon with remaining sesame oil. Preheat a chargrill pan or barbecue hotplate to medium-high. Cook salmon for 2 minutes each side, for medium, or until cooked to your liking. Transfer to a plate and cool for 5 minutes. Flake into chunks with a fork.
Step 3Combine soy sauce, lemon juice, mirin and ginger in a small bowl to make ponzu dressing.
Step 4Divide the rice, salad leaves, cucumber, carrots and radishes between serving bowls. Top each with salmon, and drizzle with ponzu dressing. Sprinkle with extra sesame seeds.