Place the soy sauce, mirin seasoning, cooking sake, sugar and ginger in a small bowl. Use a fork to whisk together until the sugar has dissolved.
To make the wasabi mayo, combine all the ingredients in a small serving bowl.
Alternately thread shallot and salmon onto 8 presoaked bamboo skewers.
Arrange the white cabbage on a serving platter. Sprinkle with coriander, sesame seeds and extra shallot.
Preheat a large non-stick frying pan over medium-high heat. Spray with oil. Add skewers to the pan. Brush with some of the soy sauce mixtures and cook for 30 seconds. Turn and brush with some of the remaining soy mixtures. Cook for a further 30 seconds or until cooked to your liking. Transfer skewers to the platter.
Pour the remaining soy sauce mixture into the pan. Simmer for 30 seconds. Drizzle the sauce over the skewers. Serve with the wasabi mayo and lime cheeks.