Cut the salmon into 1/3-inch cubes.
In a medium mixing bowl, add salmon, toasted sesame seeds, green onions, capers, ¼ teaspoon of lemon zest, and soy sauce. Mix well. Taste a piece and add more seasonings if needed.
Cut the avocado in half and remove the pit. Cut into 1/3-inch cubes.
Add cubed avocado, salt, pepper, 2 teaspoons of lemon juice, optional jalapeno, and dill to a mixing bowl. Mix until combined.
Taste test and add more salt if needed.
Place a food ring mold (you can make one at home with a plastic bottle) on a plate.
Add the avocado mixture at the bottom. Then add the salmon mixture on top. Gently pressing down to make sure there are no gaps. (You can also use a ramekin to shape your tartare. You’ll need to fill it with the salmon mixture and avocado mix. Then reverse it into the serving plate.)
Lift and remove the mold gently. Garnish with more sesame seeds and cilantro. Serve the salmon tartare immediately.