Preheat the oven to 190 degrees fan bake. Place the Thai Lime and Coconut Hoki Fillets onto a baking tray and bake for 11 minutes on each side until the fish is cooked.

Divide the sushi rice between two serving bowls. Arrange the cabbage, cucumber, avocado, edamame beans, radishes, and red pepper on top of the rice.

Slice the fish into chunks, layer on top of the vegetables and drizzle with Kewpie mayonnaise and sriracha. To serve, top with pickled ginger and white and black sesame seeds. Garnish with lime wedges.

To prep the sushi, in a medium bowl, gently combine the tuna, mayonnaise & sriracha. Cut the cucumber in half lengthwise and remove the seeds. Slice into thin batons. Slice the avocado into thin slices.

Lay one nori sheet shiny side down onto a bamboo sushi mat. Using wet fingertips, spread ¼ of the rice evenly across the nori, leaving a 3 cm space at the end. Working at the end closest to you, arrange ¼ of the tuna mixture in a horizontal line on top of the rice. Top tuna mixture with strips of cucumber and avocado.

Lift bamboo mat from the end closest to you and use it to guide the edge of rice into a tight spiral.  Squeeze firmly along mat to compact the roll, then continue rolling in a spiral log to seal edge. Repeat with remaining nori and ingredients.

Let the roll sit for 10 minutes before slicing into 3 cm thick slices. Garnish with pickled ginger, spring onion and sesame seeds.