To Prepare the Fish

Cup of Yum
1. Mix together the two types of sugar and the salt in a zip lock bag.
2. Add the salmon and gently shake the bag to ensure the fish gets a good coating. Set aside in the fridge whilst you cook the rice. (or for up two 24hrs)

To Cook the the Rice

1. Place the rice in a sieve and rinse it with cold water until the water runs clear. Use your hands to agitate the rise under the water to ensure you rinse every grain.
2. Tip the rice into a saucepan and add the boiling water. Bring the water back to boil the put the pan over the lowest possible heat, cover and cook for 15 minutes. 
3. Leave the lid in place and allow the rice to sit for 5 minutes. Meanwhile gently heat the rice wine vinegar, sugar and salt together in a pan, until they have dissolved.
4. Once the rice has sat for 5 minutes, pour the vinegar mixture through it and turn it carefully with a spoon to ensure each grain is coated and shiny. Set it to one side.

To Prepare the Sushi Bowl

1. Place a frying pan or griddle pan over a high heat and allow it to get smoking hot. 
2. Remove the salmon from the bag and wash off the excess sugar and salt. Pat dry with kitchen towel. 
3. Fry the salmon for about a minute so the outside has a crispy charred crust but the inside is still raw. 
4. Cut the salmon into small bite sized chunks. 
5. Fill a small bowl with the cooled rice and invert it into your serving bowl. Repeat with the second bowl. 
6. Add your salmon cubes. 
7. Peel and chop the lychees, then squeeze over the juice of 1 lime. Slice the green chilli and add that to the salsa. Tip any juice you got from chopping the lychees and add that to the salsa too! Spoon this into your bowl. 
8. Peel the avocado. Remove the seed and then thinly slice it. Arrange that over the rice.
9.  Garnish with coriander and additional line wedges. Sprinkle with black sesame seeds and serve.