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.
To complete this How-To 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.
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.
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