Ebi & Tamago Sushi Rice Balls

Press the egg yolk through the strainer on to a medium round plate.

Butterfly prawns.

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 balls to coat with egg yolk crumbs.

Place 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.

Place on the serving plate with the prawn on top of the rice ball.