Fuss-free sushi cake

Bring 375ml (1½ cups) water, the soaked rice and a generous pinch of salt to the boil, reduce the heat, put the lid on and simmer for 15–20 minutes or until all the water has been absorbed. Remove from the heat, cover the pot with a clean tea towel, put the lid back on and leave for another 15 minutes.

2.  Turn the rice out into a flat dish so that it can cool down quickly. Dissolve the sugar in the rice vinegar, sprinkle it over the rice along with the sesame seeds and stir it through with a flat knife. You can use a fan to cool the rice down faster.

3.  Cut the fish into small cubes and mix it with the mayonnaise, sriracha, spring onion, soy sauce and, if you like, sesame oil.