Prepare Sushi Rice and Tamagoyaki in advance. Let cool. Cut Tamagoyaki into thin desirable size pieces. Set aside.

Slice shrimp on the underside to open (butterfly) and lie flat. Slice fish thinly. Place rice flat in a plate or bowl, and add Nori on the rice. Arrange Tamagoyaki, shrimp, fish, and salmon roe on the Nori and rice, typically in groups using Shiso leaves and cucumber slices as dividers between toppings. Garnish with ginger and Wasabi. Serve with soy sauce.