*Picture is for illustrative purposes only.

Cooking time: 40mins

Ingredients (for 4 persons)

For the sushi rice
2 1/2 cups cooked rice
(vinegar dressing)
4 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
For the egg roll
【See Egg Roll (Tamago-yaki)】

For the fillings
4 oz (115g) block tuna for sashimi
4 oz (115g) block salmon for sashimi
1 squid body sack
8 raw tiger prawns
4 tbsp salmon roe
1 Japanese cucumber
1 avocado
10 sheets yaki-nori seaweed
wasabi
soy sauce

1. To make sushi rice, sprinkle vinegar dressing over cooked rice.  Cooling rice with a fan, mix with wet wooden spatula in a cutting manner.
2. Make one egg roll.
3. Slice the tuna, salmon and squid into 1/2 inch square long strips. 
4. Cut the cucumber, avocado and egg roll into similar-sized strips.
5. Cut each sheet of yaki-nori in quarters.
6. Place the rice and ingredients on separate serving dishes and set at the table. 
7. Place the various toppings over the rice on top of the nori.
8. Fold the edges of the nori in to form a cone-shaped roll.