Tobiko and Quail Egg Yolk

Ingredients

2 Cups Sushi Rice

1 Nori Sheet

4 Fresh Quail Eggs

120g Tobiko (Flying Fish Roe)

First thing you got to do is cut the nori to long strips of nori, that will soon cover the tobiko sushi. Now, take a half-handful of rice, and shape it to a 4cm high cylinder, with a 6cm diameter.

This rice cylinder is now the base of your sushi, make it tight, it should hold a bit of weight later on when we put the rest of the ingredients.

Wrap a strip of nori around the rice cylinder, creating a space above the rice, surrounded by nori. Fill half of that space with a full table spoon of tobiko. The other half, fill with a fresh egg yolk - be careful not to break it.

You may want to add a drop or two of soy sauce before serving.