Mosaic roll How to make Sushi

Step 1: Ingredients:
- 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

Step 2: First of all mix a small part of rice with black caviar (for the smallest nori sheet).

Step 3: Mix rice with green caviar (for 2/3 nori sheet).

Step 4: 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.

Step 5: Roll it to the end of rice layer. Press a roll to make it cylindrical.

Step 6: 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.

Step 7: 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.

Step 8: 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.

Step 9: Put the double roll on rice and roll it.

Step 10: Place the roll on a chopping board and carefully cut it in half using wet knife.

Step 11: Cut each half lengthwise in halves one more time. So you should have 4 quarters. You should use wet knife for each cut.

Step 12: Take the remaining nori sheet. Place 2 quarters with their corners (cuts) outside

Step 13: Spread the cream cheese on top in the middle.

Step 14: Put remaining 2 quarters in such a way that nori sides cover cream cheese.

Step 15: Roll everything into a big square roll.

Step 16: Put the roll onto cutting board. Cut the outer edges so that it looks nicer.

Step 17: 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.

Step 18: Serve with soy sauce, wasabi and pickled ginger.

Lesson added by Bunzarintana Rembrandt