Ikura (Salmon Roe) Sushi

Ingredients:

• 50g Ikura (Salmon roe or salmon caviar)
• one bowl of steamed sushi rice
• 1 sheet nori (dried seaweed), cut into 1 1/2 inch strips

Directions:

1. Toast the dried seaweed slightly just to make it aromatic but not burnt.
2. Wrap it around the rice and top with Ikura.

Note: You can use boiled spinach,  boiled Japanese garlic chives or fresh shiso leaves as the wrapper, instead of nori.