Temarizushi - Sushi Balls

• 5 tablespoons sushi rice
• 3 slices tuna, cut into small, thick slices 1 . 5 in x 1 . 5 in x 1/8 (sushi grade raw tuna or salmon or skip the fish and use avocado)
• 1 tablespoon chives, minced (optional garnish)
• 1 teaspoon tobiko, optional garnish (flying fish roe or salmon roe)
• 1 teaspoon black sesame seed, optional garnish
• 1 teaspoon teriyaki sauce
• 1 tablespoon soy sauce (optional)
• 1 teaspoon wasabi (optional)

1. Mix water and vinegar together in a small finger bowl.
2. Moisten hands with water-vinegar mixture (so rice doesn't stick to your hands) and form 3 rice balls, each ball made of 1 1/2 T of sushi rice.
3. Cut an 8-inch square of plastic wrap.
4. Put one of the fillets in the middle of the square.
5. Place a rice ball on top of the fish fillet.
6. Bring up the corners of the plastic wrap to enclose the bundle into a tight ball.
7. Twist the edges tightly.
8. The rice and sushi will be formed into a small round ball.
9. Carefully unwrap ball and place onto plate.
10. Repeat to form remaining balls, place them on the plate.
11. Garnish with the roe, chives and sesame seeds.
12. Serve with the teriyaki sauce on the side for dipping.
13. Optionally, soy and wasabi can be served on the side for dipping.

rice, tuna, chives, fish, black sesame seed, teriyaki sauce, soy sauce, wasabi

Taken from www.food.com/recipe/temarizushi-sushi-balls-522937 (may not work)