These sushi rice balls are great for parties and they are very easy to make!
- 60 g sushi rice
- 40 g tuna
- 4 pieces seaweed (5 cm X 5 cm)
- 1 tbsp roasted sesame seeds
Slice tuna by cutting at a 45-degree angle diagonally about 5 mm each slice.
Take a small palm-sized amount of sushi rice with wet hands and gently press together to make a ball.
Dip one end of the sushi ball to coat with sesame seeds.
Place the tuna on a cloth or square cling wrap and place the sushi rice ball with sesame seeds-coated side onto the tuna. Wrap and twist together to form a firm ball. Unwrap and gently remove the sushi ball.
Place a sheet of seaweed on a cloth or square cling wrap and place the sushi rice ball on it. Wrap and twist together to form a firm ball. Unwrap and gently remove the sushi ball.
Using a small sharp knife, cross cut the top of the ball where the tuna is and open the corners.
Place on the serving plate with the cross cut on the top of the rice ball facing up.
Recipe: Chef Tadao Fujisaki/Allspice Institute