Instructions
- 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.
- 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.
- TIP: Your rice should be about the same size as your cut piece of fish.
- 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.
- FACT: Real wasabi is notoriously expensive, so most sushi restaurants just use a mixture of horseradish, mustard powders, and food coloring.
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)
