In a plastic sealable bag, combine the mustard, Worcestershire sauce, soy sauce, oil, and sake; add the salmon fillets. Leave to marinate for about 20 minutes.
Place rice in medium saucepan and add 2 cups water along with the cardamom pods. Bring to a boil, cover, turn down heat to low and simmer about 15 minutes or until water is absorbed. Keep lid on and set aside.
Heat a nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on one side, turn over and cook a minute on the other side. Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board.
Bring the sake to a boil in a small saucepan, and let the alcohol evaporate. Take pan off heat and add the other sauce ingredients.
Unwrap the salmon fillets, placing them on a cutting board. Arrange some of the warm rice on 2 serving plates, and slice the salmon fillets into thin slices. Place the carved salmon on top of the rice and drizzle over the sauce. Sprinkle the cilantro on top. Serve and enjoy!