Nigiri-Sushi

Photo: Euclydes Antonio dos Santos Filho

Ingredients

4 ounces sushi-grade fresh fish

(such as raw tuna, salmon

1 cup cooked sticky rice

Pickled ginger as needed

Cucumber as needed

Wasabi paste as needed

Light soy sauce as needed

Preparation

Slice the fish into paper thin slices the size of your mold for the sushi.

Using a tablespoon measure dipped in ice water, mold sticky rice and pat down in the measure. Tap on a wooden board to loosen the rice and place on the cutting board. Continue until all rice is used.

Place the sliced fish on each rice mold and decorate with pickled ginger, cucumber, or any other bits of vegetable you have from other sushi you are preparing.

Serve with wasabi, pickled ginger, and soy sauce.

This recipe yields 16 pieces.