Start by selecting the freshest sushi-grade salmon; using a sharp knife, carefully slice the salmon into thin rectangular pieces, about ¼ inch thick.

In a small bowl, combine 3 tablespoons of ponzu sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Whisk these ingredients together until they are well blended.

Carefully arrange the salmon slices on a platter, ensuring they overlap slightly. If using jalapeños, slice them thinly and place them atop the salmon before drizzling the ponzu sauce.