Welcome back. In this video episode, I'm going to
show you how to make mosaic sushi roll.
Now, you take a half sheet of nori and spread
out your three ounces of cooked sushi rice,
about eighty-four grams, more or less...
And you want to spread it out and you leave
an imaginary line here of about one centimeter
or two-fifths of an inch.
Just softly, you spread it out. Now, you
want to have a very thin layer for this one, over the toasted seaweed
Now, you add some masago fish eggs..for
this one, they are orange...it is marinated
and seasoned.
flying fish eggs (roe) 
just try to get even spread -- a, more or
less, two tablespoons of flying fish eggs
go into this.
Ok, so just spread nice and evenly over the sushi rice
And now, you want to roll this from you.
And now, you just simply just ... without
the bamboo rolling mat, you just begin with one end
and curl it over, just keep rolling over. you get a spiral inside
Now, you stop when you reach the end of
it and make sure that it's sealed and just
leave on a side to rest.
Second sushi spiral roll for the mosaic sushi roll
Now, we start on the second roll.
You just put your three-ounce of cooked
sushi rice, about 84 grams and just simply spread
out the sushi rice evenly over it.
Now, you wanna get a very thin coverage (layer) and you want to
leave about a centimeter to -- or about two-fifths
of an inch free at the top.
Now have done that, you add wasabi marinated masago eggs.
I've bought this ready-made; I guess you could
marinate yourself but it's kind of hassle.
so, I recommend just find ... you look at
the Japanese stores.... Something like that..
And now, you simply begin the rolling from one end and just roll through
There you go...
And now, you wanna leave these two just
to tighten up as the moisture seeps out of
the rice, it will go into the nori sheet and
they will start to tighten up and compress
the entire roll.
So, just wait for the entire process is
done before cutting the spiral sushi rolls
Ok... so now, you simply take your prior made
rolls and you cut it in half and then cut the
halves into quarters.
Now, try to be careful not to destroy them.
Ok. So simply move it off to one side.
So now you have cut these into quarters.
Ok. So now, you add the quarters with the
opposing colors and leave a piece here.
And then just add it, and now you take another one of masago and you add this one here, leaving a V in between
the two.
And now, you add pieces of avocado, just
separate the tuna from the black of Nori (toasted seaweed),
otherwise, the tuna becomes really dark.
Ok... so just ... a couple will do...
Add a piece of sashimi grade tuna, cut into length; place
the piece of sushi grade tuna on top of the avocado.
Now, cover with some more avocados...there
you go...
And now, place the other piece but in opposing
to the other one you placed and this one place
so you have different side with different
colors.
Ok... so now, the sushi rolling...
Now you simply just try to flip it over...ok..
then tip it over again and keep it on squared
and there you go...
• Leave for ten minutes so the moisture
shrinks the nori and compresses the sushi
roll
ok...
Now to cut the sushi roll, simply slice off
the end and discard this.
And then, slice it to even slices for about
one centimeter, more or less ... two-fifths
of an inch.
And the last sushi piece...a little bit tricky but
There we go...this is to eat
Ok...there you go...
and that's how you make the mosaic sushi roll.
hope you enjoyed this Japanese sushi recipe, have fun cooking this sushi recipe from home.
amazing food
