First, wash your rice well. Add the rice, water, Kombu (if using) and a pinch of salt to your rice cooker.

Secondly, mix the sugar and rice vinegar.

Then, add in the seasoned rice vinegar to the rice and mix well.

Place parchment paper onto a container and add in the rice. Then, press to pack pretty tightly.

Place in freezer for about 2 hours. The idea is for it to be pretty hard but not frozen solid.

Slice the rice into squares, wet the blade of your knife between cuts to ensure clean cuts!

Preheat a pan with avocado oil, about 1 1/4 inch of oil. Once the wooden spoon bubbles, it's ready.

Place the rice, far enough from each other so they don’t touch

Fry on medium high for 9-11 minutes or until edges start to look pretty golden brown. Flip and cook for another 9 minutes or so.

Add the cream cheese, capers, chives, chill, half of the Serrano, lemon zest and small lemon squeeze to a food processor.

Lastly, pipe the sauce onto the rice and wrap it with a small slice of smoked salmon. Top it with Serrano.

I served with a sauce made of lemon juice, Tamari and a touch of olive oil.