Rice Dumpling Football Recipes

Ingredients :

4 small bowls warm cooked sushi rice

75g Japanese roasted eel

3-4 pieces Japanese dried seaweed

Sushi Rice Seasoning

1 1/2 tbsp sushi vinegar

salt to taste

Mix sushi rice well with seasonings. Cut roasted eel into 4 pieces, set aside. Divide the sushi rice into 4 equal parts. Put one on a piece of plastic wrap. Use tablespoon to press it flat and put  on roast eel. With the plastic wrap outside, knead it into a rice ball. Cut the dried seaweed into pentagon of 1cm. Stick them on the rice ball which then looks like a football. Serve immediately.

Serves 2 - 4

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