One more type of rolls in an unusual form. You can add ingredients to your taste to make the mosaic even brighter and more unusual.
- pre-cooked sushi rice
- green tobiko caviar (you can use different colors to make it more colorful)
-black caviar (to color rice)
- 4 nori sheets (1 whole sheet, 3/4 of a sheet, 2/3 of a sheer and a little less than 1/2 of a nori sheet)
- cream cheese
First of all mix a small part of rice with black caviar (for the smallest nori sheet).
Mix rice with green caviar (for 2/3 nori sheet).
Place the smallest nori sheet of a mat with shining side down. Take a handful of rice with black caviar and distribute it evenly over nori. Leave approximately 1.5 cm 1/2 inch free of rice. Rinse your hands in a bowl.
Roll it to the end of rice layer. Press a roll to make it cylindrical.
Take the 2/3 nori sheet and distribute a handful of rice with green caviar evenly on it. Leave approximately 1.5 cm 1/2 inch free of rice. Rinse your hands in a bowl.
Place the thin roll with black caviar on rice with green caviar and roll it. Take care so that the thicker roll covers the thinner one totally.
Take a handful of rice and distribute it evenly on the 3/4 nori sheet. Leave approximately 1.5 cm 1/2 inch free of rice. Rinse your hands in a bowl.
Put the double roll on rice and roll it.
Place the roll on a chopping board and carefully cut it in half using wet knife.
Cut each half lengthwise in halves one more time. So you should have 4 quarters. You should use wet knife for each cut.
Take the remaining nori sheet. Place 2 quarters with their corners (cuts) outside
Spread the cream cheese on top in the middle.
Put remaining 2 quarters in such a way that nori sides cover cream cheese.
Roll everything into a big square roll.
Put the roll onto cutting board. Cut the outer edges so that it looks nicer.
Cut the roll into halves using wet knife. Cut each half into half and repeat one more time so that there are 8 pieces. You should use wet knife for each cut.
Serve with soy sauce, wasabi and pickled ginger.