Step 1

On a cutting board, cut the salmon lengthwise into thin strips. Turn and cut into small cubes, then finely chop the salmon. Transfer to a medium bowl. Add the panko, mayonnaise, ginger, lemongrass, finely chopped scallions and chiles. Season with salt and pepper and stir until uniformly combined. Form the mixture into two patties (3 ½ to 4 inches).

Step 2

In a small saucepan combine the soy sauce, brown sugar, cornstarch, and 2 tablespoons water and bring to a boil, whisking constantly until glossy and thickened, 1 to 2 minutes.

Step 3

In a medium nonstick skillet over medium heat, heat 1 tablespoon oil until shimmering. Add the patties and cook turning once, until firm to the touch and golden brown, 5 to 6 minutes total. Serve over rice. Drizzle with the soy glaze and sprinkle with sesame seeds, sliced scallions and chiles.