Roughly chop capers and set aside.

Split avocado and press each half gently through a cooling rack over a bowl to create a smooth puree.

Slice salmon against the grain into ¼-inch slices, then cut into ¼-inch strips. Dice strips into ¼-inch cubes and place in a bowl.

Add sesame oil, white shoyu, chopped capers, and yuzu kosho to the salmon. Mix gently to combine.

Using a small plating ring, layer bottom with avocado puree, then a layer of seasoned salmon, drizzle with eel sauce, and repeat to the top of the ring.

Sprinkle crispy shallots on top.

Finish with a drizzle of eel sauce and a sprinkle of lime zest.