Spread out 80g of cooked sushi rice over half a sheet of nori leaving the top 1cm of the nori sheet exposed.
Cover the rice with wasabi marinated masago eggs, once you have evenly covered the rice with the wasabi masago begin rolling the roll from the end where the rice fully covers the nori, finishing the rolling where you left the 1cm gap. This method of rolling should make a spiral pattern within the roll.
Now repeat the process to make a second roll using just masago eggs(orange fish eggs).
Once you have rolled both spiral rolls with wasabi masago and masago leave the rolls to rest for 5 minutes so the nori tightens up as it absorbs the liquid from the rice.
Now you begin the rolling by simply tipping the square ingredients on to its side, continue this process till you reach the end of the nori sheet.
Once you have finished rolling the mosaic roll leave it to rest for 10 minutes so that the moisture can seep out of the rice and in to the nori sheet causing it to shrink, this will compress the sushi roll as the nori tightens up.