How to Make Sushi

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.

You will need

  • At least a quarter-pound of trimmed
  • uncooked saltwater fish
  • A sharp knife
  • A cutting board
  • A dollop of prepared wasabi
  • A bowl of water
  • Some ice or a refrigerator (optional)

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.