- In a large container, combine panko bread crumbs and sesame seeds; mix well.
- Season salmon with salt and pepper to taste.
- Dredge the salmon cubes in flour.
- Dip in egg, ten cover with panko bread crumb mixture, patting firmly to coat.
- Refrigerate at least 20 minutes before cooking.
- Deep fry coated salmon cubes turning over once to brown on all side.
- Remove from oil and drain on paper towels. Serve immediately.