Microwave the rice according to packet directions. Then open the pouch and pour the rice wine vinegar over the rice, leave it to soak in.
Open the tinned salmon and drain. Shred the nori sheet into small flakes. In a medium sized bowl combine the mayonnaise, salmon, crushed nori, and rice. Stir until it is combined well.
Using wet hands (so the mixture doesn’t stick) measure out the mixture using a tablespoon. Roll each tablespoon into a small ball (about the size of a walnut. 4 sushi balls per serve). Pour the sesame seeds onto a plate and roll each ball until lightly covered in sesame seeds.
Make the salad. Measure out the baby spinach, peel and dice the oranges, peel the carrot into ribbons, peel and cut the cucumber into chunks.
Make the salad dressing by combining the rice wine vinegar, soy sauce, sweet chilli sauce and rice bran oil in a small jar or bowl. Mix until well combined.
Plate the salad and sushi balls into the recommended number of serves, and drizzle with sweet chilli soy dressing.