A very filling roll with smoked trout, bell pepper and cream cheese, decorated with sesame seeds.

Step 1: You will need (for one person):
— 3.5–4 oz/100—110 g prepared sushi rice
— 1–1.5 oz/30 g smoked trout
— 1 oz/20 g bell pepper
— 2 tsp cream cheese
— 2 tsp black sesame seeds
— 2 tsp white sesame seeds
— 2/3 nori sheet

Step 2: Take a cutting board, a sharp knife, a bamboo mat covered with plastic wrap and a bowl of clean water.

Step 3: Slice the trout fillet about 1/4″ thick. Cut slantwise against the grain of the fish.

Step 4: Then cut into thin strips against the grain again.

Step 5: Cut the bell pepper in half lengthwise, remove the seeds and cut each half into thin strips.

Step 6: Place nori on the top of the mat shiny side down. Take a handful of rice and cover the nori sheet with it evenly. Leave about half an inch on the top uncovered. Let the rice go beyond the nori edge a bit at the bottom. Wash your hands in the bowl.

Step 7: Cover the rice with the bottom part of the mat and gently press on it to make the rice layer even.

Step 8: Unfold the mat and sprinkle one half of the rice layer with white sesame seeds. Sprinkle the other half with black sesame seeds.

Step 9: Cover the rice with the bottom part of the mat and gently press on it again. Then flip the mat over and unfold it.

Step 10: Spread the cream cheese in the center of the nori with a teaspoon.

Step 11: Place 2-3 strips of trout over the cheese. Make sure there are no gaps between the strips — you need to have an equal amount of filling over the whole length of the roll.

Step 12: Add the bell peppers.

Step 13: Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the ingredients with your fingers to make them stay in the center.

Step 14: Finish rolling and squeeze the roll to form a tube shape.

Step 15: Put the roll on the cutting board and cut it in half with a wet knife. Then put the two halves together and cut off the outside edges of the roll for a clean look.

Step 16: Cut both parts in half again and then again to get eight pieces. Moisten the knife before each cut.

Step 17: Uramaki "Chessboard"is ready to serve.

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

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