Crispy Tinned Salmon Fishcakes

Ingredients

• 2 x 170 g tins pink salmon, well drained
• 1 large egg
• 2–3 tbsp coarse white breadcrumbs
• 1 sheet nori, finely shredded
• 2 spring onions, finely sliced
• 1 small garlic clove, grated
• 1 tsp soy sauce (plus extra to serve)
• 1/2 tsp sesame oil
• white pepper
• white and black sesame seeds
• neutral oil, for shallow frying
• wasabi paste
• 1 ripe avocado, sliced
• 3-4 tbsp mayonnaise - we used wasabi mayo
• shredded nori