Preheat the oven to 350°F (177°C).

In a food processor, pulse the Panko until the crumbs are very fine. Add salmon cubes, egg, pressed garlic, soy sauce, ginger and sesame oil. Process the mixture until well combined, 1-2 minutes.

Using a medium cookie scoop, form 1.5in (3.5cm) meatballs and arrange on a baking sheet lined with silicone mat, or aluminum foil (spray cooking spray if using foil). Bake for 15-18 minutes, or until cooked through.

Meanwhile, make the teriyaki sauce. In a small saucepan, combine all the ingredients, except for cornstarch, and add ½ cup (120ml) water. Bring it a boil over medium high heat, whisking it occasionally, until the sugar is melted. In a small mason jar, combine the cornstarch with ¼ cup of water. Tightly cover and vigorously shake it until the mixture is smooth. Pour it into the boiling sauce and cook for 3-5 minutes, or until desired thickness.

Once the meatballs are cooked, place them in a bowl and pour the teriyaki sauce. Toss to cover the meatballs in sauce. Arrange on serving platter and sprinkle some sesame seeds, if desired.