Salmon Roe Sushi for Two

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1¼ cups water in a rice cooker or heavy-bottomed pot and cook until tender.
2. Transfer the hot cooked rice to a wide mixing bowl. Fold in the rice vinegar, granulated sugar, and salt using a slicing motion with a spatula until glossy. Let the rice cool to room temperature.
3. In a small non-reactive bowl, whisk together the dashi and reduced-sodium soy sauce. Gently fold in the salmon roe, ensuring the beads remain intact. Cover and refrigerate for 20 minutes.
4. Wet your hands with water to prevent sticking. Shape a small, oval mound of seasoned rice (approximately 1 tablespoon).
5. Place a tiny dot of wasabi paste on top of the rice mound if desired.
6. Wrap a 1 x 2.5 strip of nori around the rice mound, leaving a 0.5 inch gap above the rice line to create a well. Press the nori edge firmly into the rice to seal.
7. Carefully spoon the cured salmon roe into the nori vessel until it reaches the brim.
8. Top each piece with a single slice of scallion.