Recipe: Sushi ball

Make 2 soft-boiled eggs. To do this, bring water to a boil in a saucepan. Gently place the eggs in it. Let cook for 6 minutes. At the end of cooking, plunge everything into cold water and peel the eggs. Set aside.
Peel the avocado and cut it into thin slices.
Rinse the Japanese rice at least 3 or 4 times.
Cook the Japanese rice in a pressure cooker. 1.5 volumes of water for 1 volume of rice. In this recipe reduce the amount of water slightly. The rice will finish cooking with the sushi preparation.
At the end of cooking, pour the sushi preparation over the rice. Mix the rice well and let it cool. I could have made the sushi preparation myself but for lack of time, I use a ready-made sushi preparation from the Kikkoman brand.
Cut slices of raw salmon.
Now comes the preparation of the ball
Stretch out a large piece of plastic wrap.
Place a disk of rice on it using a spoon. The disk should be about fifteen centimeters.
Place avocado slices on top in a rosette shape.
At this point you can sprinkle your rice disk with sesame.
Place another piece of plastic wrap on top.
Turn the disk over and place it gently at the bottom of a small bowl.
If the disk doesn't go down easily, press gently with your fingers so that the disk takes the shape of the bowl.
If you wish, sprinkle the rice disk with a little soy sauce.
Also apply a little wasabi to the disk.
Place the soft-boiled egg in the center.
Cover the egg with a little rice.
Gently close the plastic wrap.
Twist the excess plastic wrap tightly to form a nice ball.
Let rest for a while in the bowl so that the preparation sets a bit.
Remove the plastic wrap, arrange on a plate.
Top with sesame, chopped chives, and salmon slices.