In a mixing bowl, combine olive oil, sesame oil, soy sauce, white miso, lemon juice, and brown sugar. Whisk until smooth.

Using a sharp knife, slice the sushi-grade salmon against the grain into thin pieces.

Arrange salmon slices in a bowl, slightly overlapping each piece.

Layer cucumber slices, red onion rings, sesame seeds, and chives on top.

Drizzle with miso dressing, sprinkle with capers, and season with salt and pepper. Serve immediately.