Step One: place 50 grams of cooked sushi rice on half a sheet of nori (seaweed paper) as seen in the picture to the left.
Step Two: place the sweet chili glazed salmon skin on the rice and then add the sweet chili sauce followed by the masago eggs at a 45% angle to the middle corner as seen in the picture.
Step Five: Begin the rolling from the corner with rice and no filling as shown in the picture to the left. Make shore to compress all the filling in to the roll as you form a cone shape.
Step Six: To close the roll add little bit of sushi rice at the end to act as glue and keep the roll closed.
Sushi Hand Roll Finished !
serve on a plate with some soya sauce, wasabi and pickled ginger.
This article was written by D.Devaux