1Press the egg yolk through the strainer on to a medium round plate.
3Take a small palm-sized amount of sushi rice with wet hands and gently press together to make a ball.
4Dip one end of the sushi balls to coat with egg yolk crumbs.
5Place the cut prawn on the coated end of sushi rice ball. Wrap in a cloth or square cling wrap and twist together to form a firm ball. Unwrap and gently remove the sushi ball.
6Place on the serving plate with the prawn on top of the rice ball.
Recipe: Chef Sadao Fujisaki/Allspice Institute