The salmon tuna royal sushi roll is a unique sushi roll; I have never seen anything like this roll before so I’m proud to say I invented this sushi roll. It’s a very tedious sushi roll to make as knitting the sushi grade salmon and tuna together takes a lot of time and a little practice.

note: spread out softly without squashing the rice, you want it to be airy

Flip over the nori sheet with the rice and add the filling (salmon , tuna and avocado) in the center of the nori .

Cut the sushi grade salmon and tuna in to strips (0.5 x 1.0 x 15.0)cm you will need approximately 12 strips of each fish, the key to cutting fish in to thin strips is a very sharp knife and to freeze the fish till it becomes more tough, about 30-40min in the freezer should do.

Lay down some cling film then knit the sushi grade salmon and tuna in a grid 10cm x the length of the nori sheet on top of the cling film.

Try to touch the fish as little as possible as to not deform it or cook it with your warm hands, using a butter knife is very helpful during the knitting process.

Once you have knitted the the salmon and tuna together add some long chives in equal spaces where you expect the sushi pieces to be, about 8-10 chives.

Add another layer of cling film on top the fish grid and then flip over and remove the first layer of cling film.