Chop red onion into small pieces and set aside.

Separate coriander leaves from stems. Dice coriander stems into small pieces and set aside separately from the leaves.

Remove mint leaves from stem and set aside the leaves.

Grade the ginger and set aside.

Mix wasabi paste with soy sauce and ginger and set aside.

In a large pan, add cooking oil and crisp rice paper. Lay completed crisps on paper towels, separating each one with a new layer of paper towels and set aside.

Cut salmon filet into half inch cubes and place into a large mixing bowel.

Add onion, coriander stems, mint leaves, and soy sauce mixture on top of the salmon cubes and mix ingredients together.

Once mixed, use a round stainless steel shaping tool to plate salmon mixture onto a plate or bowel. Divide the mixture equally among the number of people being served.

Decorate the top with the coriander leaves, edible flower, and plate with rice paper chip.

Enjoy!