This dish is all about making very precise cuts of all ingredients. Take your time. Take pride in making every cut perfect. But don't go crazy. Start with dicing the pickled ginger, asian pears, shallots, and green onion. Add to a large bowl.
Slice the salmon fillet against the fat lines. Make them about a 1/4 inch thick so it looks like a slice of sashimi. Lay the slice flat, cut in half, and then chop into tiny bite sized portions. Try to keep all of the pieces as symmetrical as possible. Add to bowl.
Mix ginger, pear, green onions, shallot, salmon, and sesame seeds together.
In small bowl mix together mayo, sriracha, soy sauce together and pour over fish mixture.
Peel and pit avocado. Chop into small chunks. Do the same with the mango and mix it together. If not using immediately add a bit of lime so the avocado doesn't turn brown.
Now it's down to assembly! I have a circular cookie cutter that I use to give it a nice round shape. In a pinch simply pile it very neatly on a fancy plate. Top the fish mixture with the mango and avocado.
Serve with kettle cooked chips.
