Roll California

1. Prepare rice dressing. Combine rice vinegar Tamaki, sugar and salt, stir until sugar and salt dissolve.
2. Prepare the rice after washing it first:
   - In the rice cooker. The proportion of rice and water is 1:1.
   - In a saucepan. Combine rice with water in a 1:1 ratio, cover with a lid, bring to a boil, reduce heat to low and cook for 10 minutes. Turn off the heat, lift the lid of the pan and quickly cover the rice with a thin towel and place the lid on top. Leave the rice in this position for 15 minutes. All excess moisture will be absorbed into the towel, and the rice will be perfectly sticky, but at the same time crumbly.
3. Season the rice with rice dressing, mix gently with a spatula and leave for 10 minutes for the dressing to be completely absorbed.
4. Cut the cucumbers into strips, removing the green skin and removing the seed box.
5. Cut the salmon into bars.
6. Cut the nori sheet in half, spread the seasoned rice on one half, and add the filling: curd cheese, cucumbers, fish. Wrap the roll with rice on the outside, roll in masago caviar, cut into 6-8 pieces.
7. Serve the finished roll on a bamboo sheet, garnished with pickled ginger and wasabi. Pour soy sauce into a gravy boat for dipping the rolls.