Rinse the rice in a strainer until the water runs clear.
Put the rice into a medium pan with 1.5 cup of water, cover and put aside for 30 minutes.
Heat on medium heat until it boils, don’t uncover.
Reduce the heat to low heat and cook for 12 minutes.
Remove from heat and uncover.
Heat rice vinegar, sugar and salt in a little pan until the sugar dissolves.
Pour into the rice and mix with chopsticks.
Put aside.
Heat a tablespoon of olive oil in a frying pan on medium heat.
Add the zucchini slices, fresh ginger and 1/8 of teaspoon of black pepper grounded and cook for 8 minutes.
Remove from the frying pan.
Put the salmon filets into the frying pan on the skin face and cook for 2 minutes.
Mix the miso paste, yuzu and 2 tablespoon of soy sauce in a bowl.
Pour it into the frying pan and use a spoon to pour it onto the salmon.
Cook the salmon filets for 3 more minutes.
Flip the salmon filets on the flesh face and cook for 2 minutes.
Serve the rice, with zucchini slices, salmon, pickled ginger, wasabi paste and soy sauce in a large traditional Japanese bamboo noodle bowl.