In a large bowl, add vinegar, sugar and salt and mix until combine. In 3 bowls divide the brine mixture and add each vegetable in each brine and let it sit for at least 3 hour or overnight.
To prep the crunchy toppings, start by deep frying the wanton strips until golden brown and crispy and set aside to drain access oil
Prep and slice all the vegetables and set aside
To prep the yusheng, in a large round plate, section the plate into 8.
At the edge of the plate add in half the cabbage in one section, followed by half the carrots, half the radish, half the romaine lettuce, coriander and crunchy toppings.
Repeat until the plate fills up.
In the middle of the plate, add in the pickles before placing the salmon sashimi on the top of the plate. Sprinkle with some sesame, sesame oil, plum sauce, siracha and roasted peanuts before drizzling plum sauce.