Temari Sushi (Bitesize Sushi Balls)

If using any cooked ingredients (such as 2 tbsp shredded egg crepe (kinshi tamago)) cook them now and allow them to cool before assembling the sushi.
Mix 1 ½ tbsp rice vinegar, ½ tbsp sugar and 1 tsp salt in a small bowl until dissolved.
Pour the mixture over 480 g cooked Japanese short-grain rice and mix until evenly distributed.
Cover with a clean damp tea towel while you prepare the other ingredients.
Thinly slice 15 g Japanese cucumber and soak in a bowl of lightly salted water. Thinly slice the rest of your fish and vegetables if necessary.
Divide the sushi rice into 25-30g (approx 2 tbsp) balls and gently roll into a ball with damp hands. Keep them covered to stop them from drying out.
Break off a piece of plastic wrap and place it on a flat surface. Place the topping of your choice in the center with the side you want to show facing down.
Place a ball of rice on top.
Wrap up the edges of the plastic wrap up and twist the excess to tighten and secure the topping to the rice (be careful not to crush the rice though).
Unwrap and place on a serving plate. Repeat until all the rice and toppings are used up.
Experiment with different cutting methods and ingredient combinations to create your own unique display.
Decorate with your choice of toppings and serve with Japanese soy sauce (koikuchi shoyu) and wasabi paste.
Enjoy!