I didn’t use Nori (seaweed) which you’re supposed to wrap around the rice balls so I just picked out ingredients from the fridge and the spice rack. I used: Soy sauce, Herbes de Provence, Mixed Spice, Chili Powder, Ginger pieces, Sage and Chorizo.
First of all heat up a tablespoon of oil in a pan and add 8oz (225g) of rice. Put the heat on medium and stir the rice until it turns clear. Make sure to stir constantly so the rice doesn’t burn.
Once the rice has turned a clearer colour, add a pinch of salt and a litre of boiling water (I boiled it in the kettle to save time).
Leave the rice to simmer with a lid on the pan for 15 minutes, by then the rice should have absorbed all the water.
Leave the rice to cool for a bit, and then spoon the rice onto a piece of cling film.
Sprinkle on your chosen herbs or toppings, if you’re using a filling like tuna then make a little dip in the middle of the rice mound, and place it in there.