Salmon, asparagus & egg chirashi sushi

1. Wash the rice in a mixing bowl, changing the water until clear. Drain through a sieve and leave to stand for 15-30 minutes, until the rice turns opaque. Meanwhile, cut the tips off the asparagus, then finely slice the stems diagonally. Blanch both in salted, boiling water for 2 minutes, then drop into ice-cold water; drain.

2. Put the rice in a pan with 250ml cold water and cover. Cook over a high heat then, when you hear vigorous bubbling, turn down the heat to low and cook for 10 minutes. Remove from the heat and let the rice stand, keeping the lid on, for 10 minutes.

3. Mix the vinegar, brown sugar and salt in a small bowl. Pour overthe rice and toss gently with a spoon, being careful not to mash the rice, until absorbed. Add the asparagus, sesame seeds and ginger; mix gently. Cover with a clean, damp tea towel until ready to serve.

4. In another small bowl, lightly beat the eggs with the soy sauce and caster sugar. Dab some kitchen paper with the sunfl ower oil and wipe over a small non-stick frying pan; put over a low-medium heat. Pour in ½ the egg mixture, swirling to spread it evenly. Cook for 1-2 minutes, until the surface looks dry and cooked. Carefully remove with a spatula. Repeat with the remaining mixture. Once cooled, layer the omelettes, roll into a cigar shape and slice thinly widthways.

5. Bring a small pan of water to the boil, then lower the heat. Add the salmon and sake; gently simmer for 7 minutes, until cooked through and opaque. Lift out and drain. When cool enough to handle, take off the skin. Flake the fi sh; sprinkle with a pinch of salt and the sesame oil. Spread the rice over a platter, scatter over the omelette, fish and caviar or avocado. Serve with the cucumber pickles.