2.Meanwhile, peel then grate the ginger. Combine the ginger, teriyaki sauce and oil in a large bowl. Cut the salmon into strips about 8mm (½-inch) thick. Add the salmon to the bowl and mix well to coat the salmon in the teriyaki mixture. Cover the bowl with plastic wrap, refrigerate until ready to use.
3.Meanwhile, trim and cut the onions into 4cm (1½-inch) pieces.
4.Make the cucumber salad. Whisk the mirin, soy sauce, rice vinegar and sesame oil in a medium bowl until combined. Use a vegetable peeler to slice the cucumber into long thin ribbons. Add the cucumber to the bowl with sauces, mix well.
5.Thread a piece of onion onto a skewer, then thread a piece of salmon onto the skewer, folding it back and forth at 2cm (¾-inch) intervals. Repeat with another piece of salmon then onion. Repeat this process to make 12 skewers.
6.Heat a large frying pan over medium-high heat; cook the salmon skewers for about 5 minutes or until the salmon changes colour. Serve salmon skewers with cucumber salad; sprinkle over sesame seeds.
Soaking the bamboo skewers in cold water before using them stops them from burning when you cook the skewers. You can use metal skewers instead, if you have them; be careful when turning as they will be very hot. You can also grill (broil) the salmon skewers, if you prefer. To toast sesame seeds, place seeds in a small frying pan, toast over medium heat, shaking pan occasionally, until golden and fragrant, about 3-5 minutes. Run a vegetable peeler down the length of the cucumber to make long, thin ribbons. Soaking skewers prevents them from burning during cooking. Soak them in cold water for at least 30 minutes. Thread one piece of onion onto a skewer, fold one piece of salmon, back and forth, onto the skewer.