Make the tamari-ginger sauce: add the sunflower oil and ginger to a saucepan on medium heat (both ingredients must be added when the pan is still cold). Once it starts to bubble, remove from the heat, and let it cool for 15 minutes. Transfer to a squeeze bottle (use a funnel if needed). Add the tamari sauce and shake.

Make the miso sauce: add the mirin and sake to a saucepan on medium heat, and bring it to boil. Pour the fructose and whisk until it is dissolved. Add the miso and stir until it forms a homogeneous paste. Remove from the heat. Add the Dijon mustard & rice vinegar, and stir well to combine. Transfer the sauce to a squeeze bottle. This sauce has to be quite thick.

In a large mixing bowl combine the diced salmon, chives, sauces and salt flakes. My preference is to put more miso sauce than tamari, but this is completely up to you! Start adding the sauces progressively and tasting the salmon, until you reach the flavour you like. Please note there should be quite a lot of sauces leftover. Don't use the entire amount!

Add a little lemon juice and pinch of salt to the diced avocado, and combine with a couple of spoons.

Plate the salmon tartare: Put the plating pastry ring on the center of the plate: add the diced avocado and tightly pack it with a spoon. You want the avocado base to be approx. ⅓ of the total height of the tartare. Then add the salmon mixture up to the top of the plating ring, packing it with a spoon. Decorate the sides of the plate with a bit of extra sweet miso sauce.