Mix together soy sauce, rice vinegar, chili oil, sesame oil, ginger root, and sugar until sugar is fully dissolved. Add salmon and scallions. Set aside.
Whisk in apple juice to mayonnaise.
Heat oil in a heavy bottom skillet to 350 degrees F.
Combine flour, cornstarch, baking powder, salt, and pepper. Whisk in egg and club soda.
Dip one side of the nori sheet into the batter. Drop into the oil, tempura batter side down. Fry until crispy and golden. Remove from oil. Fold in half diagonally and let cool on a wire rack.
Add a thin layer of sushi rice to a nori shell. Top with a slice of Asian pear, avocado, and micro greens. Add salmon mixture. Garnish with mayo mixture and tobiko.
