Instructions: To cold-smoke salmon:
Cold-smoke the salmon at around 85 degrees by lining a wok with foil and sprinkling rice, sugar and tea leaves on bottom of wok. Place a wire rack in wok and put an ice pack on rack. Place salmon in a metal bowl on top of the ice pack. Line the wok cover with foil and cover wok. Turn heat to medium-high. Once smoke starts to come out, turn off heat and leave salmon in the sealed wok for 15 minutes.

To prepare tuna tartare:
Mix tuna, soy sauce, sesame, chili flakes, cayenne and grape-seed oil. Season to taste.

To make tea tapioca pearls:
Substituting brewed jasmine tea for water, cook the tapioca pearls according to package directions. Tapioca should be chewy, not hard nor mushy. Add sugar to taste.

To assemble:
Lay two slices of salmon per person on plastic wrap, slightly overlapping.

Divide shiso evenly among the four portions and spread lengthwise on each piece of salmon. Divide tartare and place it atop shiso. Using another piece of plastic, roll the salmon like a sushi roll, moving the plastic as you go so it doesnt end up in the roll itself. Chill 1 hour. Unwrap plastic and roll salmon in lychee tea powder to create a crust. Trim the ends and cut salmon roll into thirds.

To serve: Place 1/4 cup of jasmine tapioca pearls along with a small amount of jasmine tea liquid in the center of a bowl. Place three pieces of salmon roll in center of bowl on top of the pearls. Garnish with salmon roe and tobiko caviar. Serve immediately.

Note: Available at Japanese markets.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.