You may think sushi as raw fish, but it’s actually the combination of the rice and vinegar – and how it’s combined with fish and or vegetables is an art form in itself.

Step 1: Slice fish

With a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2-inches long and ¼-inch thick.

Step 2: Roll rice into ball

Moisten your hands with water from your bowl, and scoop an ounce of sushi rice—about the amount that will fit into your palm—and roll it into a ball.

Step 3: Shape rice ball

Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.

Step 4: Dab wasabi on fish

Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.

Step 5: Press rice against fish

Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.

Step 6: Squeeze together

Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.

Step 7: Continue process

Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.

Step 8: Garnish plate

Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.