Method
To make ponzu, add all ingredients to a jar and shake to combine. Steep for a week in the fridge and strain. Use within two weeks.
Slice abalone very thinly.
Layer with the black fungus mushrooms in a circle, leaving a gap in the middle to place more of the mushrooms.
Over the abalone, layer five pieces of sea grapes, spaced around evenly.
Then place three piles of the salmon roe and finger lime evenly around the abalone, so you have an even disbursement of each.
Carefully pour in the ponzu and finish with the toasted sesame seeds.