How to make sushi rice

• Wash the rice with cold running water, drain and repeat until the starch stops coming out. Soak the rice in the water for up to 30 minutes. Drain the water off.
• Add a new 450ml of cold water to the rice and place a sheet of kombu seaweed on top and then place the pan on the hob. Bring to the boil, place the lid of the pan on top and turn the heat down to low and steam for 10 - 15 minutes until no water seeps out.
• Take the pan off the heat and set aside for 10 minutes leaving the lid on.
• Once the rice has rested, take the lid off, remove the kombu and fold in the Japanese rice wine vinegar.
• Line a 25cm square dish with grease-proof paper, place a third of the cooked rice on top and spread it out evenly into the tray. Place a sheet of nori on top and repeat the process with the rice, then place another sheet of nori and finally top with the last third of the rice and press down for an even finish.
• Mix the miso paste, soy sauce, sesame oil and maple syrup and brush over the prime fillet of salmon and place the fillet skin side up on the rice. Place it on the top shelf of a 250℃/482°F oven and bake for 7 minutes.
• Take the dish out of the oven, remove the baked sushi from the tray by lifting it up by the paper and slide a knife under it to transfer it onto a wooden board or slate.
• Remove the salmon skin and discard and pull the flakes apart and spread evenly over the sushi rice. Garnish with wedges of avocado, pickled ginger, dots of wasabi, dulse seaweed, sesame seeds/togarashi, coriander and long splashes of sriracha mayonnaise and serve.