Cut salmon to about 1.5cm square dice. Mix with 1 tbsp soy sauce and 1tbsp yuzu juice to marinade for 10 minutes.
Cut cucumber, avocado and pickled daikon ‘takuwan’ into similar size and shape, roughly 1.5cm square dice.
Make paper thin egg omelette
Mix potato starch and water in a small bowl.
In a separate bowl, lightly whisk eggs. Add the potato starch water, whisk further until they are mixed evenly.
Add vegetable oil in a non-stick frying pan, warm the frying pan over lower medium heat.
Pour half of the eggs (=1 egg) to the frying pan, swirl the frying pan to distribute the egg all over the surface evenly. Cook the egg over low heat for 2-3 minutes until the edges start peeling off. Peel off your end of the egg, insert a chopstick underneath the egg about 1/3 of the way towards you, lift up the egg completely. Flip the egg gently, place it back to the frying pan. You are now looking at the other side of the egg. Cook the other side for 30 seconds.
Repeat the process for the rest of the egg. If the egg is large or your frying pan is small, do this in 3 or 4 batches.
Cut the omelette in quarter, then cut thinly into fine strips.
Assemble the scattered sushi
Add half of the sushi rice in a bowl, then sprinkle half of the sesame seeds on top.
Scatter 40% of the egg omelette on top evenly.
Add half of salmon, cucumber, avocado and pickled daikon ‘takuwan’ alternately on top of the egg. They should be evenly scattered.
Add 10% of the egg omelette in the gap between the toppings to fill the space.
Garnish with wasabi and sushi ginger on the side.
Drizzle half of the remaining soy sauce to the strength of your liking to serve.