Thaw the Wild Alaska Coho salmon if needed, then add it to a mixing bowl. Mix in the Kewpie mayonnaise, sriracha sauce, and toasted sesame oil until well combined. Taste and adjust the amount of mayonnaise and sriracha to suit your preference. I like to start with less mayo to keep the filling light and add more if I want a creamier texture.

Wash the cucumber thoroughly and cut it into thick, round slices. These slices will serve as the base for the salmon topping.

Top each cucumber slice with a spoonful of the prepared salmon mixture from Step 1. Arrange them neatly on a serving platter.

Sprinkle sesame seeds and chopped green onions over the assembled cucumber bites. Serve immediately, optionally with soy sauce for dipping. To boost the flavor, I sometimes add a tiny splash of lemon juice over the top just before serving.