Rinse the sushi rice really well in a sieve until it no longer runs milky-white. Add the rice to a saucepan with 350ml cold salted water. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for 10 minutes, or according to the packet instructions.

Remove from the heat, and set aside for 10 minutes, then fluff up with a fork and leave to cool slightly.

Meanwhile dice the salmon into bite size chunks and place in a bowl.

Use a fork to blend the soy sauce with the mirin, chilli flakes, sesame oil and sugar.

Pour over the salmon and let stand for no more than 5 minutes.

Thinly slice the spring onions. Peel and thinly slice the avocado.

Divide the just-warm rice between four bowls. Top with the salmon, avocado and spring onions. Scatter with the black and white sesame seeds and serve.