Ingredients

Ingredients

• Fish: Using a sharp knife cut you chosen fish eg tuna (see sushi introduction) into thin slices. Cut the fish first into a long thick piece and cut the fish thinly on an angle, into slices around 5cm long.
• Other Toppings: Cooked prawns, Thick omlette slices with nori to hold it on.
• Sushi Rice: A large bowl of cooled sushi rice
• Wasabi

Method

1. Take about 2 tbsp of sushi rice (the size of a ping pong ball)
2. Smear your choice of fish with a little place wasabi on it.
3. Place the slice in your left hand (right if you left handed).
4. Place the ball of rice on the fish.
5. Close your hand around the fish to mould it to the rice.
6. Use both hands to flatten it slightly into a rectangle around 5 cm long.
7. Serve with shoyu soy sauce

* If using Japanese thick omlette place it on the ball of moulded rice and tie around a small strip of nori to help hold onto the rice.