Place half a cup of sushi rice into a pot along with 1 cup of water. Place over a high heat and bring to the boil. Once boiling, bring down to a low heat, place a lid on top and let it simmer away for about 15 minutes. Turn the heat off and let it sit for a further 5 minutes then fluff up using a fork. 

Whilst the rice is cooking, remove skin from Regal Natural Hot Smoked Salmon and add the salmon to a bowl. Top with siracha and Japanese mayo and mash using a fork until well combined. 

Fill a large dish with warm water and dunk the rice paper sheets in one at a time for 30 seconds or until just soft. Place the softened rice paper sheet onto a clean plate and at the top of the sheet add a piece of seaweed, followed by rice, avocado and then the spicy salmon mix. Fold up and wrap into a parcel then cover with black and white sesame seeds. 

Place a pan over a medium to high heat with a drizzle of olive oil. Fry up the salmon parcels on both sides until crispy. 

Mix together soy sauce and sweet chilli and dunk the parcels into the sauce.