Seared salmon nigiri

Begin by soaking the sushi rice. Place the rice in a bowl and rinse well with cold water, rinsing and draining the rice 5 times. Pour over more water to cover and leave the rice to soak for 20 minutes

After this time, drain the water from the bowl and transfer the rice to a medium pan with a tightly fitting lid. Pour over 180ml of fresh water water, then place over a high heat and bring up to the boil

Once boiling, cover the pan with its lid and reduce the heat to very low. Leave to cook for 20 minutes, until the rice has absorbed the water

Just before the rice has finished cooking, prepare the sushi vinegar. Place the salt and sugar in a large mixing bowl and pour over the sushi vinegar. Heat in a microwave for 10 seconds to warm through, then stir well to dissolve

Remove the sushi rice from the heat and add, hot, to the bowl with the sushi vinegar. Fold the sauce through the rice until the vinegar has been evenly absorbed, then set aside to cool to room temperature

Meanwhile, prepare the salmon for the nigiri. Using a very sharp knife, carefully slice the salmon into 10 even strips, each weighing 12g. Arrange on a plate and set aside until required

Once the rice has cooled, measure out 10 balls of rice, each weighing 12g. Shape into rounded oblongs using your hands, then drape a piece of salmon across each one and place the nigiri on a baking tray

Using a blowtorch, sear the top and edges of the salmon until it begins to lightly char. Divide the nigiri between 10 small plates (or one large serving platter) and top each piece with 2g of salmon roe. Serve immediately with a scoop of wasabi and sushi rice on the side