1Slice salmon by cutting at a 45-degree angle diagonally about 5 mm each slice.
2Cut snow peas into small slices.
3Take a small palm-sized amount of sushi rice with wet hands and gently press together to make a ball.
4Gently wrap around the rice ball with 3 slices of salmon.
5Wrap rice ball in a cloth or square cling wrap and twist together to form a firm ball. Unwrap and gently remove the rice ball.
6Using a blow torch, lightly torch the salmon all around for about 10 secs.
7Place salmon roe on top of the rice, garnish with snow peas and serve.
Recipe: Chef Tadao Fujisaki/Allspice Institute