Chef Nobu Matsuhisa guides us through his house special hand rolls.
1 Spread 1 cup of vinegared rice over a sheet of toasted nori. Spread grated wasabi on the rice and add 1 tbsp of finely chopped asatsuki chives, 1 tbsp of flying-fish roe and avocado.
2 Cut the fish - 15g of tuna, smoked salmon, white fish, hamachi - into 1cm-thick, 10cm-long strips to fill the width of the nori. Cut 10g of crabmeat into similar strips. Place the fish and crab strips across the roll. Roll and cut.
3 The roll is filled with fresh ingredients, such as raw tuna, crab, flying-fish roe and avocado, which each have a discernible taste and texture, ranging from the mildness of the crab to the springiness of the flying-fish roe.