Heat a deep fat fryer or oil in a heavy pan to 190°C.
Slice 375g of salmon very thinly and arrange on four plates.
Heat sesame oil in a pan until smoking and pour over the sliced salmon.
Season the salmon with sesame seeds, yuzu juice, and soy sauce.
Centralize a mix of mizuna, cabbage, coriander, and mint on the salmon.
Blend egg yolks, vinegar, and mustard in a food processor.
Gradually add the oil while blending until the mayonnaise thickens.
Season the mayonnaise with yuzu, salt, and pepper.
Whisk flour, cornflour, and sparkling water into a thick batter.
Slice the remaining 125g of salmon into 5mm pieces and dip in batter.
Fry salmon pieces for 3 minutes until golden, then drain and salt.
Drizzle mayonnaise over the salad, add tempura salmon, and garnish with cress.