Cook all the liquids together and set with the agar-agar. Reserve in a cold place.

Cut strips of wild salmon 1 x 1 cm and 18 cm long. Marinate in a little lime juice with grated ginger and olive oil.

Roughly chop the piparras (green chilli peppers).

Season the hijiki algae with the piparras, sesame oil and white toasted sesame.

Roll the futo maki with the flying fish roe outside and the wild salmon with the hijiki algae and piparras inside.