Recipe adapted from 101 Cookbooks You can enjoy these right after you make them or chill them for later. They're conveniently portable if you take care to keep the container upright (otherwise bring a fork). :)
small cubes of avocadotossed with a little lemon juice to keep them from turning brown
tiny cubes of sashimi grade ahi tuna or salmon
spicy mayonnaiserecipe above
For dipping (optional):
2 parts soy sauce to 1 part sesame oil
soy sauce + wasabi paste to taste
Line a container or platter with parchment paper and set aside.
Combine all rice ball ingredients - reserving 1 tablespoon of the chives for garnish - in a large bowl. Season to taste with fine sea salt.
Line a small, deep cup with plastic wrap. Scoop in enough of the rice mixture to fill about ⅔ full. Make an indentation in the center of the rice and fill with your choice of ingredients (see suggested combinations above). Gather the plastic wrap straight up from the sides and use your fingers to gently cover the filling with rice. Lift the ball from the bowl and gently twist it, letting any air escape. Use your fingertips and opposite palm to shape a round ball (see photo above). Gently remove the ball from the plastic wrap and place in container or on platter. Repeat with remaining rice mixture (you'll get the hang of it after a few balls). Sprinkle with reserved chives for garnish.