Marinate the salmon

• Place the salmon in a bowl with the grated garlic, ginger, lemon zest, soy sauce and cooking sake.
• Massage the marinade all over the salmon, then refrigerate until cooking.

Make the wasabi mayonnaise

• Whisk the egg with the mustard, vinegar, salt and pepper.
• Emulsify by slowly whipping in the oil until thick and glossy.
• Stir in the wasabi paste to taste.

Prepare the avocado

• Slice the avocado thinly.
• Squeeze lemon juice over it to stop it browning.

Sear the salmon tataki

• Coat the marinated salmon with sesame seeds.
• Heat the sesame oil in a pan over high heat and sear the salmon briefly on all sides, keeping the centre raw.
• Let it rest, then slice thinly.

Assemble the sandwich

• Spread a generous layer of wasabi mayo on both slices of country bread.
• Layer the salmon slices, avocado slices, lamb's lettuce and red onion pickles.
• Close the sandwich and serve.