Start by cooking the sushi rice. Pop the rice into a sieve and clean thoroughly by running cold water through it until the water runs clear.

Place the rice in a saucepan with 330ml water. Cover with a tight fitting lid and bring to the boil, then simmer for 10 minutes. After 10 minutes turn the heat off and leave the pan to stand  (DO NOT remove the lid!) for 25-30 minutes.

Once the rice is cooked through, fluff it up with a fork, then pour over the sushi vinegar and stir to combine well.

Pop the rice into a bowl to cool down.

Whilst the rice is cooling, drain the tuna then flake into a bowl and mix with the mayonnaise until completely combined. Season to taste with a little black pepper if wanted.

Once cool, lay a sheet of clingfilm on your kitchen work surface and spoon on a generous tablespoon of rice. Flatten the rice with the back of the spoon to form a flat circle in the centre of the clingfilm (top tip - wet the spoon and your fingertips with cold water to make it easier handle the sticky rice).

Using a teaspoon, spoon some tuna into the centre of the rice.

Pick up the edges of the clingfilm and use to gather the rice into a ball around the tuna.

Twist the clingfilm to mould the rice into a tight ball.

Carefully remove the rice ball from the clingfilm and place onto a plate.

Repeat until you have used up all the rice.

Use the nori pentagons to decorate the rice balls to look like footballs - just press them onto the rice ball and they will stick in place by themselves.

Serve immediately or cover and pop in the fridge until ready to serve.