For 6 people
For 6 people
Wash the rice until the water runs clear, then drain it.
Place the rice and water in a casserole dish and bring to a boil. Let it boil for 3 minutes, then cover and reduce the heat.
Then let it cook for about 12 minutes. Turn off the heat and let the rice steam for another 12 minutes.
Spread the rice in a large salad bowl.
Add the rice vinegar, salt and sugar, then stir gently.
Then fan the rice for a few minutes, until it reaches room temperature.
Cut the seaweed sheets into 7 even strips.
Form a ball of rice with moistened fingers and shape it into an oblong dumpling.
Place a little wasabi on top, then wrap the ball with a strip of nori to "girdle" it, making sure that the seaweed sheet protrudes slightly from the top.
Stick the end of the seaweed sheet with a grain of rice or a dab of wasabi.
Place the fish eggs on top and finish with a touch of wasabi.
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