Cook and season the rice

• Rinse the sushi rice until the water runs clear, then cook it according to the package instructions.
• Warm the rice vinegar, sugar and salt until dissolved, then fold the mixture through the cooked rice.
• Let the rice cool to room temperature.

Make the spicy salmon filling

• Finely chop the salmon with a knife.
• Mix the salmon with the mayonnaise, sriracha, sesame oil and spring onion.

Shape the sushi balls

• Wet your hands and flatten a portion of rice in your palm.
• Place a spoonful of the spicy salmon in the centre and close the rice around it into a ball.
• Repeat with the remaining rice and filling.

Garnish and serve

• Top each ball with nori strips and toasted sesame seeds.
• Serve immediately or chill until serving.