Measure out the sushi rice, wash and leave it to soak for 30 minutes.
Heat the sambal into a frying pan, add the breadcrumbs and mix until well coated. Leave to cool, then blitz to a fine crumb and set aside.
Mix all the ingredients for the pickled mushrooms in a bowl and set aside in the fridge for 1 hour.
Use a potato peeler to slice 1/2 a cucumber into ribbons, then mix with the remaining ingredients and set aside in the fridge.
Drain the rice and place into a pan with the dashi. Bring to a boil, cover with a lid and reduce the heat. Simmer for 40 minutes, then turn the heat off and leave for 10 minutes with the lid on.
Pre-heat the oven to a 200°C fan. Season the cod with salt and olive oil, then spoon the sambal crumb on top, pressing down to make a crust, bake in the oven for 12-15 mins.
Once the rice is cooked, stir in the butter, yuzu juice, 1/2 the lime zest, and chopped chilli.
Remove the cod from the oven, spoon the rice between two plates and arrange the pickled mushrooms and cucumber around it. Place the cod on top and finish with an extra zest of lime.
The flavors were perfectly balanced and the texture of the dish was spot on.