1. Mix the drained crabmeat, tuna or salmon with the mayonnaise until smooth. Separate into 4 mounds (approximately 1⁄4 cup each).

2. Cut each sheet of Nori into quarters. Place 2 tsp of rice diagonally across the centre of the square of nori.

3. Place a small amount of wasabi on your finger and spread along the length of rice. Top with 1 tbsp of fish mixture. Add any garnish you like. Thin strips of cucumber and some flying fish roe (crunchy and somewhat flavourless) are particularly good in these.

4. Roll the nori from one corner to the other to create a cone shape to enclose the filling.

(Hand rolled cones, makes 16)