Brad's nigiri with tobiko and quail egg

Prepare the sushi rice

The nori sheets are usually perforated into 8 strips. Quarter the sheet so you have 2 strips each.

Place 2 tbs of rice in the middle of the 2 strips leave room on both ends.

Roll until the nori comes together. Leave a bit of a tail. Moisten your finger, and rub on the nori where it will seal. This will hold the seam closed

Cut roll in half along the middle perforation. Place on a plate, rice side down.

On the end that you left space, spoon in tobiko. Leave a small crater. Crack a quail egg on top. Serve immediately. Enjoy