Mix the Kewpie, ponzu, soy and dill in a small bowl. Whisk all ingredients to combine. Set aside in the refrigerator.
Heat a griddle over medium-high heat on your stovetop. Drizzle a little bit of vegetable oil and sear the pineapple rings for a minute or two on each side until some browning is achieved. The browning willl help release the sugars. Set aside on a plate when done.
Add a little more vegetable oil to the pan. Cook the salmon burgers for about 4 minutes on each side.
Brush teriyaki sauce on top of the salmon burger and turn once. Brush the top again and transfer the burgers to a wire rack.
Briefly toast the buns on the griddle.
Assemble the burgers by layering in this order: toasted bun bottom, lettuce, tomato, cucumbers, seared pineapple, teriyaki salmon burger, a dollop of ponzu mayo and the toasted burger top.
Serve and enjoy!