Heat the oven to 200ºC regular bake.

Cook the rice in salted water using packet cooking instructions.

In a small saucepan over a moderate heat, mix together the rice wine vinegar and caster sugar. Once the sugar has dissolved, add to the cooked rice and mix through.

In a baking dish, roughly 35x25cm, add the rice and flatten with the back of a spoon. Take the crushed nori sheets and sprinkle on top.

In a large bowl, whisk together the cream cheese, mayonnaise and hot sauce. Once smooth, add the flaked salmon and spring onion, then fold through.

Spread the salmon mixture over the rice. Top with sesame seeds and shichimi togarashi. Bake for 10 minutes. Finish with a little extra mayonnaise and sriracha.

Serve with sliced avocado, small nori sheets, soy sauce and pickled ginger.

In a blender or food processor, blitz together all of the dressing ingredients until a smooth paste forms. If the dressing appears too thick, add a little extra lemon juice and olive oil. Then set aside.