Thaw the pre-frozen salmon heart in the refrigerator overnight until completely cold and defrosted.

Rinse 200 g sushi rice under cold water in a fine-mesh strainer until the water runs mostly clear.

Cook the rinsed sushi rice on the stovetop according to its package instructions.

Stir 1 tablespoon granulated sugar into 120 ml water until dissolved.

Fold the sweetened water into the cooked rice, then spread the rice in a bowl to cool to room temperature.

Cut the 300 g thawed salmon heart into small bite-size cubes.

Add 2 tablespoons soy sauce and the juice of half the lime to the salmon cubes.

Mix 1 tablespoon sesame seeds through the salmon, then chill the marinade while preparing the vegetables.

Whisk 100 g Saint Môret cream cheese with 1 tablespoon honey until smooth and airy.

Season the whipped cream cheese with 1/4 teaspoon Guérande salt, then set it aside.

Dice the cucumber and halve the cherry tomatoes.

Thinly slice the spring onions and dice the mango.

Toss the cucumber, tomatoes, spring onions, and mango with the remaining lime juice.

Season the vegetable salad with half the Espelette pepper and mix gently.

Halve, pit, peel, and slice the avocado.

Divide the cooled sushi rice between 2 serving bowls.

Arrange the marinated salmon and vegetable-mango salad over the rice.

Add avocado slices and spoon the whipped Saint Môret cream cheese onto each bowl.

Finish with coriander and the remaining Espelette pepper, then serve immediately.