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You may think sushi is just raw fish, but you’d only be half right. It’s actually the combination of fish and rice – and how it’s combined is an art form in itself.

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  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.

• Tip

  To make things easier, cut all your fish at one time, but keep the pieces cold until you use them —put them on a plate and keep it in the refrigerator or on top of some ice.

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  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.

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  Step 3: Shape rice ball

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

• Tip

  Your rice should be about the same size as your cut piece of fish.

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  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.

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  Step 5: Press rice against fish

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

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  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.

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  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.

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  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.

• Fact

  Real wasabi is notoriously expensive, so most sushi restaurants just use a mixture of horseradish, mustard powders, and food coloring.