Cook the sushi rice as per your rice cooker instructions or in a pot. Before adding the water to cook the rice, mix in the dashi powder then pour over the rice or add a konbu strip. (making perfect sushi rice)

While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.

Break eggs into a small bowl and pour into a frying pan over medium heat. Cook for about a couple minute and flip it over. Turn the heat off and take it out on to a chopping board to cut into small size rectangle sheets.

Slice tuna, squid and octopus into thin strips.

Cut the cucumber thinly.

Plate all the fillings on one big serving dish or if you have lazy susan type thing like we used in the photo.

Once the rice is cooked, (remove the konbu strip if you used konbu strip) pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.

Serve the sushi rice, serving dish with the fillings on the table. Self roll the sushi.