Rinse sushi rice in a mesh strainer until water runs clear. You can cook in rice cooker or in a medium sauce pan with 3 cups of cold water. Bring up to a boil, cover and simmer on low for 15 minutes. Once rice is cooked through, let rest for 10 minutes until fluffy and tender.

In a small pot, bring kombu, vinegar and sugar up to a simmer until sugar is dissolved. While still warm, transfer rice into a nonreactive flat casserole dish and evenly spread apart. Sprinkle a little vinegar a mixture at a time on the back of your wooden spoon and gently fold until rice is glossy and flavored to your liking. Allow rice to cool sightly.

Lay out all other ingredients to prepare for assembly. For the crab, you may want to pick through and look for any broken crab shells. Mix with a creme fraiche and a squeeze of lemon. Our set comes with 2 mats for you to share the experience with others. Wrap each in plastic to keep rice from sticking to surface during rolling process. 

Lay one sheet of nori on the bamboo mat. Evenly and gently press a layer of rice on the entire surface on the nori sheet, then distribute an even layer of Red Tobiko on the entire surface of the sushi rice. You can be as generous as you wish. Gently flip the whole sheet to expose clean side of nori sheet. At one end of the sheet, distribute a generous portions of crab, a row of sliced cucumber, avocado and Smoked Trout Roe. With firm pressure, start rolling from the bottom with all your ingredients while tucking the edge in and using the bamboo mat to shape into a cylinder. Keep applying pressure with the bamboo mat and lifting away from the roll as you rotate. 

To serve, slice into even bite size pieces and top with a bit more Smoked Trout Roe. Soy sauce and wasabi are a great accompaniment to this dish.