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1
Heat the nori enough to make it supple, at about 325 degrees F for 3 minutes.
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2
Place a sheet of nori on the bamboo mat with the wider part along the rolling edge of the mat.
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3
Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
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4
Press the rice down firmly but gently.
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5
Place a dab of wasabi - about 1/4 teaspoon - on your finger and spread a thin ribbon of wasabi from left to right along the centerline of the rice.
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6
On top of the line of wasabi, lay a length each of fish, cucumber, and scallion.
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7
Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
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8
The nori should stick to itself when the roll is complete; if it doesn't, use the cornstarch slurry to moisten it.
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9
Dip a knife in vinegared water and cut the roll into 6 even slices.
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10
Repeat for each maki.
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11
Arrange the rolls cut side up on a plate and top each roll with 1/4 teaspoon tobiko.
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12
Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'uvre made on the episode which also included: Traditional Osaka Style Sushi, Rice Balls, and Nigiri Sushi.
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13
Also refer to the Sushi Rice recipe as needed.
