Ingredients:

2 slices
3 pieces
1 piece
1 piece
1 roll

Condiments:
20 g
20 g
20 g
40 ml
1 pc

Toro (belly of tuna fish)
Uni (sea urchin)
Hamachi (yellow-tail fish)
Akagai (Japanese clam)
Tekka Maki (tuna roll), cut into six pieces

Wasabe Ko (Japanese green mustard)
Sushi Gari (perserved sliced vinegar ginger)
Nishiki Rice
Mitsukan vinegar (Japanese vinegar)
yaki Nori (dried seaweed sheet)

Method:

1. Take about 25 g of sushi and shape like an egg.

2. Press the sliced pieces of the various fish on the rice till it sticks. Serve.