Ingredients:150g Sushi rice, 150g Tuna block, a small portion, Wasabi (not needed if you prefer a mild taste)
Place all 150g sushi rice into the container and press with the lid. Remove the lid and turn over the container on the cutting board. Then cut in half to get small 10 pieces of rice balls.
Slice the tuna block to get 10 thin pieces and add a small portion of wasabi to the center of the tuna slice.
TOP TIP: Chef Soora uses a 10-inch knife which is held at a slant to get one-inch width. This technique is common if the tuna block doesn't have enough thickness.
Place a rice ball on top of the wasabi and tuna slice as shown below.
Insert your thumb into the rice ball and press gently with two fingers on your right hand. Be aware that your fingers of both hands are forming a box - and the top part of your left hand's fingers take an important role as they are working as the sidewall.
Open your left hand slowly while keeping the box formation which is made by the top part of your left hand's fingers and the two fingers of your right hand. As you see in the previous picture, the rice ball has rolled 90 degrees. Repeat this action and roll the rice ball another 90 degrees using your thumb and the middle finger of your right hand and slide the entire piece.
Now, press gently with two fingers of your right hand and rotate the entire piece for a half revolution like the picture below.
While holding the rice ball using the thumb and the middle finger of your right hand, stroke the tuna surface using the thumb of your left hand.
Finally press gently again using your two fingers of your right hand.