Shave the cucumbers and reserve the shavings for garnish.
Blend cucumbers, ginger, rice vinegar, lime juice, miso, and vegetable stock until smooth.
Add the spring onion greens and spinach to the blender and purée until smooth.
Pass the mixture through a fine sieve and chill in the fridge.
Heat 15ml of oil in a pan and season the salmon with salt.
Sear the salmon for 30 seconds on each side in the hot pan.
Dice the cooled salmon into 5mm pieces and combine with remaining oil, vinegar, chili, and sesame seeds.
Marinate the salmon mixture for 10 minutes.
Finely chop the white parts of the spring onions.
Pour soup into chilled bowls and garnish with salmon, cucumber shavings, and spring onions.