Ingredients

• Sushi Rice – 90 g
• Salmon marinated in beets – 70 g
• Shrimp Bon-Bon – 60 g
• Cucumber – 23 g
• Pumpkin “Kanpyo” marinated – 17 g
• Radish “Takuan” marinated – 16 g
• Nori seaweed – 1,25 g
• Sauce “Spicy” – 10 g
• Tobiko caviar black – 4 g

Method of cooking

1. Grind the cleaned shrimp into minced meat and form shrimp balls. Breaded in the prepared tempura mixture, panko breadcrumbs and deep-fried until ready.
2. Place the seasoned rice on the nori sheet so that the upper edge of the sheet remains without rice for 1.5 cm. Spread the prepared vegetables across the entire width.
3. Shape into a futomaki roll. Then wrap the roll in thinly sliced salmon and cut it into 6 pieces, add Spicy sauce, Bon-Bon shrimp and caviar to each piece.