In a medium bowl, whisk together the scallions, soy sauce, sambal, and (toasted) sesame seeds. Add (raw boneless, skinless) salmon and toss to coat.
Arrange an equal amount of each vegetable into individual bowls and top with 5 ounces of salmon per bowl. Cut the seaweed sheets into small ribbons or 4, equal-sized pieces, and serve on the side.
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