First, boil the sushi rice. 1. Rinse the rice thoroughly in cold water, changing the water until it becomes clear, then put it on a sieve and leave for an hour. 2. Put the rice in a deep saucepan and cover with water. Water should be 1/5 more than rice (for 200 g of rice – about 250 ml of water). The pot should be filled with water no more than a third. To make the rice more fragrant, put a 5 cm square piece of konbu seaweed into the water, which should be removed before the water boils. 3. Cover the pot, place over medium heat and bring to a boil – this will take about 5 minutes. Then reduce the heat to a minimum and cook the rice at a low boil for 10-13 minutes until it absorbs all the water. 4 Remove the saucepan from the heat and let stand with the lid on for 10-15 minutes. 5. In a measuring cup, combine tablespoons of Japanese rice vinegar or white wine vinegar, 7 1/2 teaspoons of sugar, and 2 teaspoons of sea salt and mix well to dissolve the sugar and salt. 6. Transfer the rice to a damp wooden sushi bowl and pour over the vinegar mixture. Use a wooden spatula to mix the mixture into the rice – the rice should be turned over, but not stirred! Let the rice cool down before you start making sushi. Let’s make the filling. Cut salmon finely, add capelin caviar (half a jar), mayonnaise, and a little wasabi. To mix everything. Put rice on top and spread it evenly over the entire surface, leaving a small indent above and below. Brush the rice all over with the filling. Place a cucumber, cut into long strips, on the rice, a little closer to the bottom edge. Lightly dampen the top edge of the nori with water. Roll up the roll. Cut into pieces 1.5 cm, and put the filling on top. You need to bake in a preheated oven under the grill, and on the very top shade. Or you can just warm it up in the microwave. Serve with wasabi, ginger and soy sauce. Enjoy your meal!