In a clean bowl, combine the diced Hamachi, miso aioli and S&P. Gently toss together until the Hamachi is coated evenly with Miso Aioli.
Spoon the hamachi in an even layer across the Tostadas (2 oz per).
In a clean mixing bowl, combine asian slaw, green onion, red onion, champagne vinaigrette, and S&P. Using tongs, toss until the slaw is coated evenly. Distribute the mixture on top of the tostadas.
Garnish by evenly distributing the Toasted Sesame Seed Mix and togarashi.
Transfer the assembled tostadas to the plate.
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