Put the rice under a running tap of water and mix until water runs
clear. Drain the rice and cover with water and bring to the boil,
gently simmer for about 10 minutes. Remove from heat and cover with
the lid without mixing for
10 minutes.

Stir in salt and sugar together until dissolved and stir the mix into
the cooled rice.

Place a piece of the seaweed onto a sushi mat and spread 2/3 of the
seaweed about 7mm thick, leaving a clear strip on one edge.

Trim the salmon into batons and roll in a mixture of spring onions,
red peppers and chives in the egg yolk omelette.

Place in the rice and roll the seaweed, keeping it nice and tight. Add
horseradish if you like and repeat the process with the crab.

Cut into pieces and serve with a dip made from 2 tbsp pickled ginger,
4 tbsp of soy sauce and pickled ginger juice. You can add coriander
and chilli if you want to.