First prepare the sour-soaked mushrooms. Put the rice wine, water, and a tablespoon of sugar into a small saucepan. Add half a teaspoon of salt, the turmeric, a bay leaf and allspice. Bring it to the boil while cleaning the mushrooms, then take off the heat immerse them, and set aside to cool.
Remove the skin from the salmon, retaining it, and cut the flesh into cubes of around 1x1 cm. In a bowl mix the soy sauce, a tablespoon of sugar, and the juice of half a lime. Remove the outer leaves of the lemongrass if need be, then bash it into strands with a meat hammer, pestle, or similar, and finely chop it. Finely grate the ginger. Mix both into the soy marinade. Add the chunks of salmon and marinate for 10 to 15 minutes and no longer.
You'll find plenty of advice on cleanly removing skin from fish on-line. It wants a little care and a sharp knife (a long, thin, non-serrated knife is best). Skin side down, work in long fluid strokes with the knife turned very slightly down towards the skin.
Cook the quinoa by following the packet instructions.
Place the skin in a dry pan and slowly fry it to make crunchy chips. Turn it out onto a kitchen towel to get rid of excess fat.
Roughly grate the carrot. Thinly slice the cucumber. Cut the pickled ginger into strips. Tear off the coriander leaves. Dice the avocado and jalapeño.
Put the quinoa into a bowl and drizzle with lime juice and, optionally, a little of the salmon marinade. Now arrange the various ingredients into a fan: salmon, wakame, beansprouts, marinated mushrooms, cucumber, pickled ginger, jalapeño, avocado, coriander, and carrot. On top, crumble the chips from the skin.