For the sushi rice
2 cups Spekko Jasmine Long Grain White Rice
5 Tbsp rice vinegar
1 ½ Tbsp sugar
⅓ tsp salt

For the Kinshi Tamago
2 eggs
¼ tsp salt
Oil

For the other toppings
4 cooked prawns
120 g fresh tuna sashimi
120 g fresh yellowtail sashimi
120 g fresh salmon sashimi
½ avocado

For the garnish
Shredded nori
Shiso leaves, thinly sliced (can be replaced with mint, Thai basil, sweet basil, grape leaves, lemon basil, lemon thyme, green onion, or coriander)
Red and black fish roe
Japanese cucumber, very thinly sliced
Sesame seeds, toasted
Lemon, thinly sliced
Soy sauce

1. Prepare the rice:
   Cook the rice according to the instructions on the package. After it’s cooked, mix the rice vinegar, sugar, and salt together. Once the rice has cooled slightly, transfer it to a large bowl and drizzle the vinegar mixture over the rice. Gently fold it through, then cover and allow it to cool to room temperature.

2. Prepare the Kinshi Tamago:
   Whisk the eggs and salt together. Heat a small amount of oil in a non-stick pan over medium heat. Spoon in enough egg mixture to form a very thin layer and cook until done. Repeat with the remaining egg mixture. Once all the egg layers are cooked, roll them up and slice into thin strips.

3. Prepare the fish and avocado:
   Slice the fish and avocado into thin pieces, no more than 5cm long.

4. Assemble the sushi:
   Place a sheet of plastic wrap on a flat surface. Arrange the toppings (fish and/or other toppings) in the center. Spoon a heaped tablespoon of cooled rice on top of the toppings. Gather the edges of the plastic wrap and twist it to form a ball, enclosing the rice and toppings.

5. Unwrap and garnish:
   Carefully unwrap the plastic wrap and garnish the sushi balls with shredded nori, shiso leaves, roe, cucumber, sesame seeds, and a slice of lemon. Serve with soy sauce.