1. Using a sharp knife, slice the salmon very thinly.
2. On a serving plate, arrange the salmon slices overlapping each other, to make a ring shape.
3. Using spoon or piping bag, put a drop of wasabi aioli on each salmon slice.
4. In the centre of the salmon, pile the sliced onions.
5. Sprinkle green onion, tobiko and jalapeno wasabi, over the onions.
6. Gently stream ponzu sauce, on the outer side of salmon ring.
7. Garnish Salmon Crudo with lemon slices and shisho leaves, and