Prep all of your fillings by slicing them into thin and long of strips.

Slice lemons into thin slices and grill them on a griddle or in a pan, until they are slightly caramelized on each side.

Lay down a piece of plastic wrap over your sushi mat.

Add cooked sushi rice

Lay another piece of plastic wrap over the top and roll out with a rolling pin until it's in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.

Remove the plastic wrap from the top.

Add nori wrapper over the top with the shiny side up.

Add salmon, cream cheese, green chilies and a little spicy mayo and eel or oyster sauce.

Pull both sides of the plastic wrap up so the roll goes together.

Use the sushi mat, a towel or your hands to press the roll into a long cylinder.

Add the spicy mayo and grilled lemons on top.

Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn't get sticky.