Cut the salmon in cubes.
Mix all the ingredients for the sashimi sauce.
Place the salmon in a bowl and cover with the sauce. Let it marinade for 20-30 minutes.
Slice the spring cabbage thinly.
Mix the mayonnaise with the ginger. Season with salt and pepper.
Mix the ginger mayonnaise with the spring cabbage.
Place the salmon cubes on a plate and top with some of the coleslaw.