Prepare rice according to the instructions on the packet.

Put 1 tablespoon rice vinegar, rice syrup and ½ teaspoon salt in a saucepan, heat and stir until the salt has dissolved.

Add the vinegar mixture to the rice and let cool down completely.

Cover with a damp kitchen towel until further processing.

Wash the spring onions, cucumber and radish and cut everything into thin strips or slices, marinate with the remaining vinegar and salt.

Halve the avocado, remove the stone, lift the pulp out of the skin and cut into strips.

Wash the coriander, shake dry and pluck the leaves off.

Mix the wasabi paste with the soy sauce, sesame oil and 1 tbsp sesame seeds.

Chop the nori seaweed into very thin strips.

Rinse the salmon fillet, pat dry and cut into thin slices.

Place the sushi rice in 2 bowls, arrange the vegetables, avocado and salmon on top of the rice then sprinkle with strips of seaweed, sesame and coriander.