| How To Cook: |
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1. Sprinkle the fish liberally on both sides with salt and sparingly with MSG, and marinate at room temperature for 3 hours (or cover and refrigerate for 6 hours).
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2. Heat a small skillet over high heat until a drop of water flicked across its surface instantly evaporates. Add the sesame seeds.
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3. Shaking the pan almost constantly, warm the seeds for 2 to 3 minutes, or until they are lightly and evenly toasted. Set aside.
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4. Combine the vinegar, sugar and 3 tablespoons of cold water in a mixing bowl. Dip the fish, a slice at a time, in the mixture, moistening it well.
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5. Lay a slice of fish in the center of a strip of cheesecloth about 3 inches long and 2 inches wide. Place 1 teaspoon of sushi rice on the fish, then fold the ends of the fillet over it, enclosing the rice.
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6. Bring up the ends of the cheesecloth, and twist them tightly to squeeze the fish into a ball. Unwrap and repeat this process with the remaining fish and rice, until all the balls are made.
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7. Sprinkle each ball with a few toasted sesame seeds and serve as hors d'oeuvre or a first course.
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