1. Place the rice in a sieve and wash till the water no longer runs cloudy. Place rice in a bowl and cover with fresh water. Soak for 30 minutes.

After adding the right amount of rice to your liking, add the luncheon meat on top of the rice and remove it from the container. For the finishing touch, slice long strips of seaweed paper, just wrap ...

Once mixed, spread the rice evenly on the casserole dish and gently pat down. Season the salmon with salt and pepper and bake at 400°F for 8-10 minutes until cooked through but tender. Fork apart ...

Roll your red sushi rice into a ball and place on top of the plain rice. Wrap the cling film around both balls and roll together in the cling film to create a ball shape. Leave to set.

How master sushi chef Kazunori Nozawa (of Sugarfish and KazuNori) and his meticulous, quality-driven approach to the humble hand roll kicked off the hottest new lunch trend sweeping the country.