In a medium bowl, combine the soy sauce, olive oil, toasted sesame oil, mirin, minced garlic, grated ginger, and sriracha. Whisk for about 1-2 minutes until well blended. Set aside.

Carefully slice the sushi-grade salmon into thin, even pieces about ¼ inch thick. Arrange aesthetically on a chilled serving plate.

Thinly slice the shallot and scatter over the salmon slices. Allow them to soften briefly.

Drizzle the prepared soy-sesame dressing over the salmon and shallots generously, ensuring each piece is nicely coated.

Squeeze fresh lime juice over the dish and season with flaky salt and freshly grated black pepper to taste. Sprinkle with chopped cilantro leaves before serving.

Serve immediately, ideally chilled, alongside crispy rice crackers or a light salad.