Line a small square or rectangular baking dish (I’m using a 22cm x 22cm dish) with baking paper and heat your oven to 180C fan. Add your rinsed sushi rice, and a little more than equal amounts of water, to a saucepan you have a lid for, and set it over medium heat. When you see foamy bubbles on top, pop the lid on (or use a plate or a wooden board), turn the heat down to low and leave the pot undisturbed for 12 minutes. After 12 minutes, remove the pot from the heat and keep the lid on for another 10 minutes. Fluff up the grains with a fork, then mix through the rice vinegar.

Remove the skin from the salmon fillets, then chop them into bite-sized pieces. Add them to a large mixing bowl with the cream cheese, aioli, soy sauce, sweet chilli sauce, most of the chopped spring onions (keep some aside to scatter on top) and most of the coriander leaves. Mix well to combine then set aside.

Transfer the rice to the base of the lined dish and press it down firmly, making sure it gets into all four corners. Smooth the top of the rice with the back of your spoon to create an even, flat layer. Place the nori seaweed sheets on top of the rice layer, so they cover it completely. Finish by spooning over the salmon mixture, smoothing it into an even, flat layer with the back of your spoon or a spatula. Pop into the oven and bake for 20 minutes.

Slice the cucumber in half lengthways, then scoop out the seeds with a teaspoon and discard them before dicing the cucumber. Add them to a small bowl with a pinch of salt and give them a good mix.

Remove the dish from the oven – the salmon will look paler in colour and should feel firmer to the touch. Let it sit for a couple of minutes before topping. Drizzle over a little more aioli, then scatter over the remaining chopped cucumber, spring onions, coriander leaves, a drizzle of sweet chilli sauce and sesame seeds.