Cook the rice with a little less water than usual to get firm sushi rice.

Add the vinegar to a pan on low heat and stir in the salt and sugar to create sushi vinegar.

Mix the sushi vinegar into the rice and leave to cool. Split into 50 equal portions and cut the salmon into 50 equal suitably sized pieces.

Place a slice of smoked salmon and a ball of rice onto a sheet of cling film, wrap the cling film around and mould into a tight ball shape. Unwrap and decorate with some lemon and dill to finish.