Press the rice down so there is room on top for the fish eggs. Coat the rice with a little wasabi and ladle the fish eggs on top of it.

Dry your hands thorougly. Wrap a strip of nori around each bar of rice, make sure that the glossy side of the nori is turned outwards. If the nori does not stick, use some crushed rice grains for glue.

Dip your hands into the water and vinegar mixture. Take some rice (size of a golf ball) and shape this into a bar (oblong shape). Repeat until you have as many bars of rice as you have strips of nori.

Lightly toast a sheet of nori over a gas burner, low heat.
Cut the nori into strips: size 2,5 cm x 15 cm.

Fish eggs are mostly used for Gunkan-maki-zushi. A strip of nori is wrapped around a bar of rice. The fish eggs are ladled on top of the rice.