Preheat your oven to 220°C/200°C fan/gas mark 7. Cook the sushi rice according to pack instructions.

Transfer the cooked rice to a bowl and stir in the rice vinegar and sugar for the rice (see pantry for amount). Spread the rice onto a serving plate in a thin, even layer and transfer to your fridge. Leave to cool for 15-20 mins, until the rice is cool enough to handle comfortably.

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Give the bowl you used to mix the sushi rice a quick wash, then add in and mix together half the sriracha, half the sesame seeds, a quarter of the soy sauce and the sugar for the dressing (see pantry for amount). Add the cucumber to the dressing, season with salt and pepper and toss. Set aside for now.

Cut the sweet potato widthways into 1cm thick rounds (no need to peel). Halve any thick broccoli stems lengthways.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

Put the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Bake on the top shelf until golden and cooked through, 25-28 mins. Turn halfway through.

While the sweet potato roasts, pop the gyozas onto one side of a large baking tray and drizzle with oil. Toss to coat.

Pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside for now.

When the sushi rice has cooled, remove from the fridge.

With clean wet hands, gather the sushi rice into a large ball and gently squeeze together to make sure the rice is bound together and sticky.

Gently halve and separate the ball of rice into small, evenly sized portions of rice, 8 per person. TIP: Keep your hands damp while handling the rice. If the rice gets too sticky, wet your hands more. If the rice starts to fall apart, gently squeeze it together with damp hands to re-bind it.

Place the portions of rice back onto the plate, ready to be shaped.

When the sweet potato has 10 mins remaining, drizzle over a quarter of the soy sauce, half the sweet chilli sauce and the remaining sesame seeds. Toss together, then return to the oven and roast until sticky and glazed, 10 mins.

Add the gyoza and broccoli to the middle shelf of the oven and roast until tender and crispy, 10-12 mins.

While everything's in the oven, place a single portion of rice on the palm of your hand. Using the fingers of your other hand, pinch and press the rice into a rectangular shape approximately 6cm long and 2cm wide. Repeat with the remaining rice.

Transfer the sushi rectangles to a serving plate.

Slice the smoked salmon into sections the same length and width as your sushi rectanges.

Lay the smoked salmon pieces onto the sushi rectangles, very gently pressing the salmon into the rice. Top each piece with a slice of avocado.

Drizzle the remaining sriracha and mayo (see pantry for amount) over your nigiri.

Add the remaining soy sauce to a small bowl and serve alongside for dipping.

Serve the smacked cucumber salad and roasted broccoli on the side.

Serve the the daigaku imo inspired sweet potato and gyozas on the side with the remaining sweet chilli sauce for dipping the gyozas.