Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 213      gram          canned Alaska salmon -- pink or red
   8      large         Chinese leaves -- blanched to soften
  50      grams         shelled prawns -- chopped
   4                    spring onions; trimmed -- cut into
                        -- 1 inch pieces
   1      lengths       then shredded -- lengthways, finely
     1/2  teaspoon      fresh root ginger -- finely minced
  50      grams         button mushrooms -- chopped
   1      long          chives for tying -- or- strips of
                        -- raffia
   4      tablespoons   light soy sauce
   3      tablespoons   lime juice
   2      tablespoons   water
   1      teaspoon      fine shreds of lime rind
   1      teaspoon      root ginger
   1      250 gram sho  grain rice
 900      milliliter    boiling water
                        lumpfish caviar to garnish

Preparation:

[If you do not have a bamboo steamer use a colander placed over a saucepan and covered with a lid.] Drain can of salmon reserving the juice. Flake the fish coarsely. Flatten Chinese leaves. Trim away any tough stalks. Place equal amounts of salmon onto center of each leaf. Surround with prawns, onions, ginger and mushrooms. Roll up tucking ends in securely. Tie up with the chives or raffia. Place in top of steamer. Mix soy sauce, lime juice and rind. Put rice into base of steamer with water and salmon juice. Cover with fish rolls in steamer top and lid. Simmer for 20 minutes until most of liquid is absorbed. Keep fish rolls warm. Drain rice of any excess water and press into 12 small moulds. Turn onto a serving plate and garnish. Serve with the warm fish rolls and sauce.