For the salmon
● 300 g salmon fillet cut in cubes
● 2 stems of chopped spring onion
● 2 tbsps sunflower oil
● 1 garlic clove
● Juice and zest of 1 lime
For the sauce
● 60 ml soy sauce
● 40 ml mirin
● 20 ml sake
● 60 ml water
● 40 g brown sugar
For the salad
● 1 cucumber cut in thin sticks
● 2 tbsps coriander leaves
For garnish
● ½ tbsp white sesame