Soak the rice in cold water for 15min and rinse thoroughly, boil over medium heat for 10min. Switch off the stove and leave on the hot plate until the rice has fully steamed.

Decant the rice onto a plate or bowl, drizzle with rice wine vinegar, set aside and leave to cool.

Clean the vegetables: Slice the cucumber in half and scoop out the center, pat dry and thinly slice.

Peel and dice or grate the carrots. Slice the avocado and the salmon.

In a jar or bowl, layer the carrots, rice, cucumber, salmon and repeat this pattern until you reach the top of the jar.With a pair of scissors, snip the seaweed into strips and layer.

Drizzle with soy sauce when ready to eat.