Ingredients
Ingredients
- 210 g (7½ oz/1 cup) Japanese short-grain rice
- 250 g (9 oz) sashimi-grade tuna or salmon
- lemon juice
- wasabi paste, to serve
- nori (dried seaweed), cut into strips (optional)
Method
1. Prepare the sushi rice. Spread the rice out on a tray and cool to room temperature. Cover with a damp cloth.
2. Trim the tuna or salmon into a neat rectangle, removing any blood or connective tissue. Using a sharp knife, cut paper-thin slices of fish from the trimmed fillet, cleaning your knife in a bowl of water and lemon juice after cutting each slice.
3. Form 1 tablespoon of sushi rice into an oval about the same length and width as your rectangles of fish. Place a piece of fish in the open palm of one hand, then spread a small dab of wasabi over the centre of the fish. Place the rice oval on the fish and gently cup your palm to make a curve. Using the middle and index fingers of your other hand, press the rice onto the fish, firmly pushing. Turn over and repeat the shaping process, finishing with the fish on top of the rice.
4. Serve with a strip of nori tied around the centre of the rice and fish, if you like.
