Step 2: rolling the roll

1. You can roll the sushi roll manually or with the aid of a bamboo rolling mat. To roll it manually, put your thumbs underneath the edge of the nori sheet closest to you. Then roll or fold the sheet over the filling. Use both hands to compress the roll, to help it adhere.
2. Put a bamboo rolling mat in a plastic zip-lock bag. Firm up the roll by placing the mat over the roll. Press with your fingers along the length of the roll to compress the contents. Turn the roll over and repeat.

Step 4: adding the indulgent toppings

1. Scrape a thin sliver of foie gras on a butter knife and transfer it onto a slice of sushi. You may find it helpful to use a second knife to do this. Do the same for all sushi slices.
2. Use a blow-torch to gently brûlée (brown) the foie gras. This releases the delicious, earthy aroma of the black truffle. Hold the blow-torch approximately 3 inches from the surface of the slice for just a few seconds. Do the same with all foie gras slices.
3. Now add the caviar. Simply heap a little on the end of a teaspoon, then use a second spoon to push it onto the foie gras. For best results, do this while the foie gras is still warm. This will help the roe to adhere. Repeat this step for all six slices.
4. Sprinkle a fine dusting of edible gold leaf over each slice.
5. Mix 1 part of truffle oil with 10 part of Extra Virgin olive oil. Drizzle a little bit of the mixture over the sushi slices and serve.

Step 5: serving the sushi

Position all six slices on a dark sushi board at a 45-degree angle. Leave some space between the slices. Put small ‘nests’ of brightly colored, shredded vegetables (such as cucumber and carrot) behind each slice. As a final touch to the opulent esthetic, add a few ornately carved pieces of wasabi. Now you’re ready to eat and feel like a million dollar!