Cover the rice in water and stir to dislodge the excess starch.

Pour the water out and add fresh water. Repeat steps 1 and 2 until the water runs clear.

Place the rice in the rice cooker and add water up to the 1 cup line, cook on a quick setting.

Transfer the rice to a shallow container to help cool the rice.

Mix together the rice vinegar, salt and sugar.

Pour the vinegar mix over the rice and mix well.

Once the rice is cool, form oblong rice balls, each with 20g rice.

Place a small amount of wasabi on each rice ball.

Cut a piece of nori 5cm by 10cm and wrap around the rice ball so that there is a rim to hold in the salmon roe.

Repeat until all the nori and rice have been used.

Top the rice with 20g salmon roe.

Serve with tamari.