First, begin by preparing the salmon. Place the fresh salmon on a clean cutting board and use a very sharp knife. Then, carefully cut the salmon into small cubes, approximately 1/2 inch in size. Keep the cuts even so the texture feels balanced in every bite. After that, transfer the salmon cubes into a small mixing bowl.

Next, add the sesame oil directly over the salmon. Then, pour in the tamari sauce and sprinkle the salt evenly across the fish. Gently toss the salmon using a spoon or your fingertips. Make sure every piece is lightly coated, but avoid overmixing because the fish can become too soft. After mixing, allow the salmon to sit and marinate for about 5 minutes while you prepare the vegetables. This short resting time allows the flavors to absorb without overpowering the natural taste.

Meanwhile, prepare the vegetables. Place the shredded cabbage into a large bowl. Then, slice the cucumber into thin rounds or half moons, depending on your preference, and add them to the cabbage. Next, slice the radish into very thin pieces so they provide crunch without overwhelming the bowl. Add the sliced radish to the mixture.

After that, dice the avocado into small cubes. Use a gentle hand to prevent crushing the soft flesh. Add the avocado to the bowl along with the chopped cilantro. Toss the vegetables very lightly so everything distributes evenly while maintaining structure.

Now, divide the vegetable mixture evenly between two serving bowls. Spread the vegetables across the bottom to create a stable base. Then, remove the marinated salmon and gently place it over the vegetables. Distribute it evenly so each bowl receives the same amount.

Next, drizzle one tablespoon of sesame mayonnaise over each bowl. Allow it to fall naturally over the salmon and vegetables rather than mixing immediately. This creates layers of flavor and visual appeal.

Finally, sprinkle the white sesame seeds and black sesame seeds evenly over the top. Serve immediately while the salmon is fresh and the vegetables remain crisp.