Smoked Salmon Tartare on a Cucumber Maki Roll

3 ounces of smoked salmon
1 Tsp. mayonnaise
½ Tsp. minced shallots
¼ Tsp. yuzu juice

Sushi Rice
4 Cups cooked short grain rice
1/3 Cup rice vinegar
1/3 Tsp. salt
1 ½ Tbsp. sugar

½ Medium cucumber (peeled and julienned)
2 Tbsp. diced red onion
2 Nori seaweed sheets
Daikon sprouts (for garnish)
Wasabi paste
Teriyaki sauce (for garnish)

Prepare Sushi rice:
In a small bowl combine rice vinegar, salt and sugar until dissolved. Put cooked rice in a shallow bowl while it is still warm. Add vinegar mixture and gently stir in use a piece of card board or electric fan and cool to room temperature.

Prepare Smoked Salmon Tartare:
Cut salmon into small dice about 1/8”. Combine smoked salmon, mayonnaise, shallots and yuzu juice and mix well.

Maki rolls:
Place a sheet of nori shiny side down on a bamboo rolling mat. Dip your fingers in cold water (to prevent rice from sticking to your fingers) and spread some of the sushi rice to cover half of the nori sheets surface. Smear a little bit of wasabi paste across the surface of the rice. Add a layer of cucumber and diced red onion.  Moisten top edge of nori with water and begin rolling from bottom edge to the top. Slice roll into ten pieces. Lay slices flat and top with a teaspoon of smoked salmon tartare and a small bundle of daikon sprouts. On a long rectangular plate, drizzle a little bit of teriyaki sauce then arrange five pieces each of the maki roll slices and serve.