Chop the salmon in little pieces, be careful not to cut it to small.

Add soy sauce, sesame seeds and oil, the juice of the lemon, the chili flakes and let it marinade in the fridge for at least one hour.

In a bowl, add the evoo and start adding the tapioca maltodextrin, keep adding tapicoa until it goes from a paste into a powder.

Puree the avocado with a little cream cheese.

Serve all together (be creative when building them up) in individual tasting spoons.