Nigiri Sushi

1. 1

   Slice fish across the grain into thin (1/4-inch thick) pieces about 2inches long by 1-inch wide.

2. 2

   Lay out the seaweed and have the cornstarch slurry ready.

3. 3

   Place a slice of fish across the fingers of your left hand just above the palm (if you are right handed), dab 1/16th teaspoon wasabi on the fish and add 2 tablespoons rice on top of the fish.

4. 4

   Squeeze and form the sushi.

5. 5

   Place the sushi, rice side down on top of a band of nori.

6. 6

   Using your fingers moisten the tips of the nori with some of the cornstarch mixture and fold the band of nori upon itself to adhere.

7. 7

   Keep sushi cold until serving.

8. 8

   Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Traditional Osaka Style Sushi, Rice Balls, and Maki.

9. 9

   Also refer to the Sushi Rice recipe as needed.

No additional tips available.