1 pound sushi quality tuna, salmon, yellowtail, or snapper
4 sheets nori (seaweed) approximately 5 by 7 inches
4 ounces cooked snow crab claws, split from shell
4 teaspoons tobiko (flying fish roe)
4 teaspoons mayonnaise
6 cups cooked vinegared sushi rice
Special equipment: An oshibako (the wooden box which presses and molds the ingredients into the rectangular shape)
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