Making the tasty slaw: Within a large bowl you toss the cabbages, jalapenos and cilantro until it is well combined. In a medium bowl, whisk lime juice, rice vinegar, fish sauce, sugar, and black sesame seeds. Then pour the dressing over the vegetables. Toss it so you can combine and season it with salt and pepper. Cover it and refrigerate until it is ready to use.
Making the soy mayo: Combine 1/4 cup soy sauce and 2 tablespoons brown sugar in a saucepan set on medium high heat. Cook it by swirling the pan often until a syrupy consistence is reached in around three minutes. Then remove it from the heat and allow the mixture to cool for a while. Then mix it into the mayonaisse along with 1 teaspoon toasted seasme oil. Cover it and refrigerate it until it is ready to use.
Making the sliders: Time to cut the salmon into 1-inch pieces and transfer to a bowl of a food processor. Pulse it around three to five times until coarsely ground, taking care not to overprocess it or the salmon will become a paste. Move it to a mixing bowl and add panko, green onions, minced cilantro, minced ginger, orange zest, Thai chili paste, garlic, 1/2 teaspoon salt, and 2 teaspoons soy sauce. Now use a rubber spatula to gently mix it but thoroughly to make it all combine. Spread the mixture into 16 small slider-sized patties. Move it to a parchment-lined baking sheet and cover it with a plastic wrap. Refrigerate it for at least 2 hours. Or freeze and thaw just before grilling.
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