Step 1

Cook the sushi rice following Chopstick Chronicles' Sushi Rice recipe*1

Step 2

Slice the mini cucumber and a radish to set aside.

Step 3

Crack the egg and fry it flat in a frying pan. When it is cooled down, cut out 2 rounds using the 6.5cm diameter cookie cutter.

Step 4

Score the belly side of the prawn to flat them.

Step 5

place your favourite topping in the centre of a piece of cling wrap.

Step 6

Place a scoop of rice on top of the topping by using a 1/3 cup then seal it together with the cling wrap and softly squish and shape it into a ball.

Step 7

Continue to make sushi balls with various toppings.

Step 8

Remove the cling wrap and place them on a serving plate.

Step 9

Using a pair of chopstick or a tweezers, decorate the top of each temari sushi.