Spicy Scallop Canapés with Ikura

Have a wife who is brilliant in the kitchen so I don't see any future there. Confine myself to "nibbles" which I serve as a number of plates (I love pastry) at (usually) lunch time, for family and friends.

subheading: For the eel sauce:

¼ cup mirin

¼ cup soy sauce

2 tablespoons sugar

subheading: For the canepés:

1.2 pounds 20/30 scallops

½ cup mayonnaise

2 tablespoons sriracha

½ teaspoon kosher salt

1 baguette, cut into ¼ inch slices

2 tablespoon avocado oil

⅓ cup panko

1 avocado, thinly sliced

4 ounces ikura

½ cup microgreens

Directions at wildforsalmon.com

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