Mix whole egg mayo with crushed garlic and 1 tablespoon of yuzu juice (add more yuzu until the flavour is balanced). Set aside
Bring a large pot of water to a boil and add bean sprouts to cook for 1-2 minutes. Drain well and set aside.
In a medium bowl, combine the remaining ingredients and mix well. Add the bean spouts and mix together. Keep in the fridge for 30 minutes until it’s ready to serve.
Cut salmon into small cubes and place in a bowl and mix with potato starch. Flash fry salmon vegetable oil until part cooked. Place in a bowl and mix teriyaki sauce and a pinch sichimi and spring onions. Set aside.
Assemble in a bowl; first place a bed of moyashi, place salmon on top and drizzle with yuzu aioli.