Put your rice in a sieve or colander, then rinse the rice under cold running water for about half a minute just to get rid of some of the starch, then add to a pot. Next add 1 and a half cups of water to the pot, bring to the boil, once it's boiling turn the heat down, cover with a lid and gently simmer for 20 minutes.

Once the rice is done, transfer to a plate or platter (something you can spread the rice out onto). Add your sushi vinegar and stir through, then leave the rice for about an hour to cool down to room temperature. Do not put in the fridge as that can wreck the structure of the rice.

Meanwhile, get your salmon on a chopping board, then use your knife to carefully slice your salmon fillets on and angle. Slice the salmon about the thickness of a thick coin (look at the first picture on the post if your confused).

Boil some water in your kettle, then put your sliced red onions into a bowl. Pour and cover the red onion with the boiling water and leave for about 10 minutes. Drain the onions and then leave to dry on kitchen paper.

Once all of your salmon is sliced and your rice has cooled down, get a bowl of cool water and just slightly wet your hands so that the rice won't stick too much. Get some of the rice in the palm of your hand and firmly shape the rice into a small rectangular log. Then, carefully drape a slice of your salmon over the top. The more you practice this the better you get.

(This step is optional) Once you have shaped all of your sushi nigiri, you can then sear the top of the salmon with a blow torch. You want to sear it just enough so that the top of the salmon develops a nice light color.

Finally, garnish the top of your sushi nigiri with the red onion and serve.