Nigiri Sushi

Nigiri Sushi (24 pieces)

¼ pound sushi grade tuna ¼ pound sushi grade salmon 2 cups sushi rice (see recipe) 2 tbsp wasabi paste (optional) Pickled ginger Soy sauce

With a very sharp knife, cut the fresh tuna into uniform 1"x2" slices about ¼" thick. If desired, rub a pinch of wasabi paste down the center of each slice. With your left hand, scoop up enough sushi rice to fill the center of your palm. With the index and middle fingers of your right hand, press and shape the sushi rice into a tight oblong ball. If the rice sticks to your hands and fingers, moisten them with a little water or rice vinegar before handling the rice. Lay a slice of tuna across the rice ball and place the sushi on an attractive serving dish. Garnish with a mound of pickled ginger, a ball of wasabi paste and serve with soy sauce for dipping.

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