Cut the salmon into 12 equal pieces in length. In a shallow, nonreactive pan, combine the salmon, sherry, salt and pepper, ginger, and fish sauce. Marinate the fish for 1 hour. Drain off the liquid

In a blender, combine the lemon juice and macadamia nuts and process until you obtain a light paste. Add the garlic and coriander, blending continuously. Increase the speed and add the olive oil

Moisten one rice paper at a time with warm water and gently dab with clean tea towel. Place the moistened rice paper on a clean tea towel. Place 1 tsp of the pesto in the center of each wrapper and place a piece of marinated salmon on top. Place 2 sprigs of coriander on top of the salmon. Fold the paper closest to you over the salmon, then fold the ends into the center and roll away from you. Repeat until all ingredients have been used. If there is any pesto left over, use it to garnish when you serve

Place the rolls in a bamboo steamer over boiling water and steam for about 2 minutes. If you don't have a bamboo steamer, place the rolls on a plate and place this inside the steamer you set up by using a large pot. Serve with the left over pesto and I also put some sriracha chili sauce on mine