Combine the teriyaki marinade ingredients in a large mixing bowl and marinate the salmon filets for 15 minutes.

To prepare the ponzu sauce, combine the mirin, sake, chile flakes and konbu in a saucepan, and bring to a boil.  Reduce for 5 minutes to burn off the alcohol.  Allow to cool to room temperature. Whisk in the soy sauce and citrus juice. Set aside.

Remove the salmon from the marinade and grill on barbeque over high heat for 1 minute per side for medium-rare.

To serve, divide the rice between 4 serving plates.  Sprinkle the rice with furikake.  Place cooked salmon on top of the rice. Ladle 2 ounces of ponzu over fish. Garnish with pickled ginger, kaiware sprouts and shredded nori (Kizami)

Sushi Rice:
Cook medium or short-grain Japanese rice in an electric rice cooker following directions.  Generally a cup of rice will yield about 4-5 sushi rolls. When rice is finished, remove from cooker and place in large mixing bowl. While still hot, use a rice paddle to mix seasoned rice wine vinegar or sushi vinegar into the rice, making sure to break up any hard pieces. Incorporate well and then cool to 98.6 degrees and store with a damp towel over the top till ready to use.

Even with the vinegar added to the rice, sushi rice should be used within a 2-hour period then stored in the fridge or disposed of.

Crab Mix:
Combine snow crab meat or any type of crab meat (squeeze out excess water), mayonnaise, salt and pepper and lemon juice well until you have a creamy consistency.

Method:
Place half sheet of nori horizontally in front of you. Cover nori with sushi rice and turn over.
Coat asparagus with tempura batter and Panko, then deep-fry until crisp.
Place crab mix, tempura asparagus and avocado down center and roll tightly.
Thinly slice meat and place on top of roll.
Shape and cut into 7 pieces.
Sear top with a torch till medium — medium rare.
Top with Nitsume or Eel Sauce, Shichimi, sesame seeds.
Garnish with micro greens tossed in truffle oil.
Serve with wasabi and gari.