Shred daikon to use as garnishing decoration, or you can use pickled ginger as well.
Prepare the plate by glazing and decorating with the sauces for each portion.
Cut your raw toppings (tuna, salmon, etc.) into 3" to 4 " length sticks.
Cut along the longer side of mini cucumber and avocado to create thin long sticks.
Fold each nori sheet in half, then tear into two.
Place a piece of nori onto your hand or a flat surface.
Spread one of divided rice portion to cover 1/3 of the nori's left side
Arrange each stick of the topping on top of rice, starting with the softer ones(e.g. fish)
Drizzle on some sauce like kewpie or sriracha.
Top with a spoon of tobiko.
Now, just lift one corner (closer to you) and roll it in a triangular motion to create the cone shape.
Place this finished temaki on top of the decorated dish and serve immediately while the nori still crispy.