Crispy rice with spicy salmon

Find a suitable mould and line it with plastic. Mix the rice and rice dough. Pack the rice tightly into the mould, 1.5 cm high. Add another layer of plastic and leave the rice in the fridge. You can do this the night before.

Mix mayonnaise, sriracha and soy sauce in a bowl.

Cut the salmon into small cubes, cut the spring onions into slices, and mix with the sriracha mixture.

Once the rice has set, tip it onto a chopping board. First cut four large slices, then rectangular "bite sized" pieces.

Heat some oil in a frying pan over medium heat – fry the pieces until they are golden brown. Place the pieces on a kitchen paper so they absorb any excess fat.

Steam the broccolini until just tender and arrange on plates or serve on a platter.

Place the rice pieces on a plate. Add the salmon mixture and a slice of jalapeno or chilli.