Place the salmon on a sheet pan or a plate and stick it in the freezer for 14 minutes, just until it gets very cold but isn't frozen. While you're at it, place the bowl and blaze from your food processor in the freezer, too. Blitz the ice-cold salmon in 2 batches, using your ice-cold food processor blade, until completely minced but not a paste (pulse each batch for a second or 2 about a half a dozen times). The cold temperature helps you grind the salmon evenly without its turning into a paste or starting to cook.

Place the ground salmon in a large mixing bowl. Put the pickled ginger, red onion, cilantro leaves, soy sauce, sesame oil, salt, and pepper in the food processor's bowl and pulse the mixture until it's very finely chopped. Add these aromatics to the salmon and use a rubber spatula or your hands to thoroughly combine. Form the mixture into 4 patties. At this point, it's ideal to refrigerate the burgers for at least 1 hour or as king as overnight.

When you're ready to cook,