In a small bowl, crack one egg and whisk. Set aside.

In a separate small bowl, mix together plain flour, salt, black pepper and paprika. Set aside.

In a separate small bowl, add panko breadcrumbs.

Pat the fish fillet dry, then dredge in the flour mixture, followed by dipping into the egg, then lastly coating in panko breadcrumbs.

Fry the fish fillet in vegetable oil at 350F (175C) for ~3 minutes per side, or until golden brown on the outside and fully cooked inside.

In a bowl, add cooked sushi rice, rice vinegar, sugar and salt. Mix gently until combined.

Wet your hands fully with water

Grab half the sushi rice and roll it into a ball. Then flatten it onto the palm of your hand.

Add in the fried fish fillet, half a slice of cheese, tartare sauce, followed by the salmon sashimi and soy sauce.

Stack the remaining half of sushi rice on top, and use your hands to shape it into a ball shape. Use your fingers to pinch the edges to form a triangle.

Wrap the onigiri with toasted nori and enjoy!