Season the salmon with salt and pepper, wrap it with nori, coat the salmon with all-purpose flour, dip it into beaten egg, then roll it in breadcrumbs. Deep-fry in hot oil over medium heat for 30 seconds, then remove and drain.

Arrange the mixed salad in a serving bowl and add cherry tomatoes, carrot, and purple cabbage. Finally, top with sliced salmon katsu.

Mix KEWPIE Salad Dressing Roasted Sesame with tobiko until well combined, drizzle over the salad, and serve.