Thinly slice the avocado, tomato, cream cheese, sweet onion and shiso leaves.
Cut the smoked salmon to the same size as tomatoes and avocados.
Combine the Yuzu sauce packet with water and Italian dressing, mix well and chill in the refrigerator.
Boil the noodles per the Cooking Instructions on the back of the Hiyashi Chuka package.
Once boiled, place noodles in a colander and rinse with cold water. Drain well.
Lay out noodles on a plate, arrange shiso leaf, salmon, avocado, tomato and creamy swiss cheese on top.
Sprinkle the capers and onion slices, and garnish radish sprouts in the center.
Pour over the Yuzu Sauce made in Step 3 and enjoy.