To cook sushi rice:
Wash sushi rice with cold water until water is clear. Strain the water out and leave in strainer to dry for 30 minutes. Cook the washed sushi rice in a rice cooker by adding 400ml of cold water to rice cooker and cook for 40 minutes. Once cooked pour the rice out into a bowl, add the sushi vinegar and mix well for about 6 minutes. Make sure the rice is really hot when mixing with the sushi vinegar, otherwise it won’t absorb into rice. Place to cool to room temperature.
Soak cedar sheets in water for 10 seconds. Slice the ocean trout loin to 1-2mm thickness and place on top of one of the cedar sheets and season with shiso salt. Place a cedar sheet on top. Start smoking ocean trout inside a heat proof container that can be covered. Use a blow torch to burn cedar sheets but make sure not to cook the ocean trout in the process. Put lid on and leave for 2 minutes.
Deep fry buckwheat till crispy and season with salt. In the absence of a deep fryer use a shallow fry pan. Remove from oil and leave to the side on paper towel to cool down.
To plate up:
Use cling wrap to roll the sushi. Place one sheet of cling wrap on bench and place slices of ocean trout to make a layer. Place log of sushi rice on centre of ocean trout and roll to make shape.
Take sushi out from cling wrap and place to plate. Garnish with yuzu koshou, yuzu powder, ikura (Hand-Milked Caviar marinated in mirin), soba buckwheat and baby shiso.
To make the shiso salt:
Grind up shiso leaves and salt in a mortar and pestle.