Place the rice in a pan and run cold water through to wash the rice. Repeat a few times until the starch stops coming out, then add fresh water and let it soak for 30 minutes.

When the rice is cool enough to handle, dip your hands in water and carefully spread a thin layer of rice over each half of nori seaweed paper and sprinkle over a little Togarashi seasoning, turn it over and repeat the process. Set the rice aside on baking paper.

Place the duck breasts skin side up on a chopping board and score crisscross lines over each one with a sharp knife. Season with salt and rub over each fillet.

Put the duck breasts skin side down directly in a cold frying pan with no oil. Place the pan on medium to low heat and cook for about four minutes. Turn the heat up high and briefly turn the breasts over to cook the other side in the rendered fat but quickly turn them back skin side down and cook for a further two minutes. Set aside to rest.

Combine the rice vinegar with the soy sauce, hoisin sauce and sesame oil.

Take the heads of the spring onions and slice/ julienne very thinly as well as the cucumber.

Slice each duck breast into 3mm thin slices and arrange over each bed of rice. Brush the hoisin ponzu sauce over the top to glaze.

When ready to serve, brush a little more ponzu over the duck breasts and garnish with the cucumber, spring onion and chilli and Togarashi to taste.

Serve with wasabi and pickled ginger.