1
Mix sushi vinegar with steamed rice
2
Split the crab stick thinly
3
Cut the tamagoyaki into 3 x 3 x 1 cm pieces
4
Shape the Sushi rice using a sushi mold, adding the crab stick and cottage cheese
5
Cut the sushi roll into 5 pieces
6
Add the tamagoyaki with the KEWPIE Deep Roasted Sesame Dressing
7
Decorate with pickles, tobiko, yellow paprika, and coriander