Sushi

寿司 · Sushi

Ingredients9

• Japanese short-grain rice300 g
• water360 ml
• rice vinegar3 tbsp
• sugar1 tbsp
• salt1 tsp
• sashimi-grade tuna200 g
• wasabi1 tsp
• soy sauce4 tbsp
• pickled ginger40 g

Method

1. Rinse the rice until the water runs clear, then drain well.
2. Cook the rice with the water until tender, then let it steam covered off the heat for 10 minutes.
3. Warm the rice vinegar with the sugar and salt until dissolved, then fold it gently into the hot rice.
4. Spread the rice and fan it until it is glossy and just warm.
5. Slice the tuna into thin pieces about the size of two fingers.
6. Shape small ovals of rice, dab each with a little wasabi, and press a slice of tuna on top.
7. Serve the nigiri with soy sauce and pickled ginger.