Peel and thinly slice the spring onions.
Melt a knob of butter in a saucepan and then add the spring onions. Cook until they start to soften and then add the peas. Cover with water and season with salt, pepper and a clove of garlic. Bring to the boil and cook for 5 minutes. Add the cream, bring back to the boil and simmer for a further 6 to 8 minutes.
Add the mint leaves to the soup and then blend until smooth. Pass the liquid through a fine sieve to remove the pea shells. Chill.
Wash the sushi rice until the water runs clear. Drain and place in a large pan. Add the water, cover and bring to the boil. Boil for 2 to 3 minutes and then cook over a low heat for 15 minutes.
Remove from the heat and rest for 10 minutes before spreading the rice into a large dish. Allow to cool to room temperature.
Mix together the rice vinegar, sugar and salt and then sprinkle over the rice.
Cut the salmon into thin strips.
Place a nori sheet on a sushi rolling mat. Cover with a thin layer of rice and then add the salmon strips and a touch of wasabi. Roll up to make a maki roll and then cut into 4 using a clean, sharp knife.
Place the cream in a bowl and season with salt and pepper. Add the goat's cheese and mix well. Keep chilled until ready to use.
Serve the soup accompanied by the maki roll and finish with the goat's cheese emulsion.
«Clean the blade of the knife each time you cut the maki roll, this will ensure that the nori sheet does not tear.»