Preheat your oven to 220°C/200°C fan/gas mark 7. Cook the sushi rice according to pack instructions.

Transfer the cooked rice to a bowl and stir in the sugar for the rice (see pantry for amount) and a third of the rice vinegar.

Spread the rice onto a serving plate in a thin, even layer and transfer to your fridge. Leave to cool for 15-20 mins, until the rice is cool enough to handle comfortably.

Meanwhile, trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds. Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

Heat a medium frying pan on medium-high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more. Transfer to a baking tray, skin-side up, and season with salt and pepper. 

Roast on the top shelf of your oven until cooked, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is fully cooked when no longer pink in the middle.

Meanwhile, in a small bowl, combine the sugar for pickling (see pantry for amount) with half the remaining rice vinegar. Stir in the cucumber ribbons and set aside to pickle.

In a medium bowl, combine the sugar for the dressing (see pantry for amount) with half the sesame oil and the remaining rice vinegar. Stir in the coleslaw mix and sliced pear. Set aside for later.

Spread the kale out on a baking tray. Sprinkle over the Chinese Five Spice, sugar (see pantry for amount) and drizzle with the remaining sesame oil. Season with salt and pepper. Toss to coat.

Bake the kale on the middle shelf until crispy, 7-8 mins.

While everything bakes, gently halve and seperate the ball of rice into small evenly sized portions of rice, 6-8 per person. TIP: Keep your hands damp throughout handling the rice. If the rice gets too sticky, wet your hands more.

If the rice starts to fall apart gently squeeze it together with damp hands to re-bind it.

Place the portions of rice back onto the plate, leaving it ready to be shaped.

Once you have your sushi rice sectioned, place a single portion on the palm of your hand, then, using the fingers of your other hand, pinch and press the rice into a rectangular shape approximately 5cm long and 2cm wide.

Repeat until the portions are all evenly sized rectangles of sushi rice. Transfer to a serving plate.

Once cooked, transfer the duck to a plate and rest for 5 mins. Thinly slice widthways.

Top each rice rectangle with a slice of duck. Drizzle over half the hoisin sauce and top with a scrunched up cucumber ribbon. Sprinkle over half the sesame seeds - these are your duck nigiri!

When everything's ready, sprinkle the remaining sesame seeds over the pear slaw. 

Serve the remaining sliced duck and pickled cucumber in a separate serving bowl and drizzle over the remaining hoisin sauce. 

Serve the crispy seaweed style kale and pear slaw alongside.

Pop the soy sauce in a small ramekin for dipping to finish.