Simmer rice wine, sake, mirin, soy sauce, and sugar in a pan until thickened.
Cool the teriyaki mixture to room temperature.
Marinate the salmon in half the teriyaki sauce for at least one hour in the fridge.
Fry the salmon in a hot pan for 2 minutes per side.
Glaze the salmon with remaining sauce while cooking for 3 minutes more, then rest.
Toss ginger, garlic, chillies, peppers, bamboo shoots, cabbage, and coriander together in a bowl.
Whisk palm sugar, soy, fish sauce, and lime juice together and coat the salad.
Deep fry lotus root slices in 2.5cm of oil until golden and drain.
Blanch coriander for one minute, refresh in iced water, and squeeze dry.
Blend coriander with oil into a fine purée for the coriander oil.
Combine egg yolks, vinegar, mustard, and lemon juice in a food processor.
Emulsify by gradually adding the coriander oil until the mayonnaise thickens.
Plate the mayonnaise and salad, top with salmon, and garnish with lotus crisps.