Place all the ingredients for the salmon cakes in a small bowl and mix to combine. If your canned salmon has skin on it, there's no need to remove it. You should remove any bones that are in the canned salmon. Use your hands to form 6 salmon cake patties.
Heat oil in a large frying pan and cook salmon cakes on medium-low heat until golden brown on each side, about 5 minutes per side.
Meanwhile, assemble your slaw. Combine shredded daikon, carrot, vinegar, salt, and sugar in a small bowl. Refrigerate until salmon cakes are done cooking.
Assemble the sandwiches. Spread mayo, sriracha sauce, and/or hoison sauce on the buns. Add salmon cakes, sliced cucumber, jalapeno (if using), daikon slaw, and cilantro.
Serve immediately. If making these in advance, salmon cakes can be stored in the refrigerator or freezer and reheated before serving. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/salmon-cake-banh-mi-sandwiches/