1. Slice chicken fillet in half, place between cling film and bat until thin. Season with garlic, lime juice, five spice, salt, pepper, groundnut oil and leave to marinate.
2. Place rice into a bowl with ginger, spring onions, pepper, salt and soy sauce, mix well and leave to infuse.
3. Place chicken on a clean surface, place rice in the middle and roll carefully and put it in a steamer for 4 mins. Once cooked, leave to cool for a few minutes.
4. Place cling film on mat, spread plain japonica (sushi) rice on top. Place steamed chicken on the corner roll. Thinly slice and serve.

1. Mix dashi, sugar, soy sauce and mirin to make stock and cook de-stalked shiitake mushroom caps in it for 10-15 minutes then leave to cool. Dice 1 mushroom cap finely for filling.
2. Mix sushi rice with diced shiitake mushroom and smoked salmon.
3. Stuff 25g of mixed sushi rice in each remaining shiitake cap.
4. Sprinkle cheese on tops of sushi, lightly steam till cheese melts and sprinkle parsley on top for decoration.

1. Mix the ingredients of the marinade mixture well.
2. Drain the cheese thoroughly and marinate in the mixture for a few days.
3. Place the slice of cheese on each rice piece.
4. Garnish with carrot, nori spring onions and almond.

[Methods]

1. Making the hollandaise sauce: put the egg yolk in a bowl then add boiling water, halfway up the bowl, stirring in the butter little by little until the mixture becomes mayonnaise-like in consistency. Add salt and pepper.
2. Boil the water and vinegar and poach the quail's eggs (break the eggs gently so they cook with a nice shape).
3. Take 15g of rice in your right hand and gently mould it into the shape of a ship's hull. Repeat four times.
4. Put a slice of smoked salmon on top of each piece of rice, then put the poached eggs on top and spread on the hollandaise sauce.