Spread rice on the matte side of the nori, up to 2-cm (3/4-inch) from one edge of the narrow side, working with moistened fingers. Spread sesame seeds in the centre of the sheet. Lightly moisten work surface. Turn sheet over, rice side down.
Spread salmon tartare in the upper third of the sheet. Sprinkle with potato chips. Roll starting from the rice-less side of the nori. Compress roll with a bamboo mat, applying uniform pressure. Dip the tip of a knife in water and cut roll into ten slices. Place on a serving platter.
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