Fixings
* 1 pound sushi quality fish, salmon, yellowtail, or snapper
* 2 sheets nori, cut into 24 strips 1/2-inch wide and 5-crawls long
* 2 tablespoons cornstarch disintegrated in 2 tablespoons cold water
* 1 1/2 teaspoons wasabi
* 3 cups arranged vinegared sushi rice
Guidelines
Cut fish across the grain into flimsy (1/4-inch thick) pieces around 2inches long by 1-inch wide.
Spread out the kelp and have the cornstarch slurry prepared.
Place a cut of fish across the fingers of your left hand simply over the palm (assuming you are correct given), touch 1/sixteenth teaspoon wasabi on the fish and add 2 tablespoons rice on top of the fish.
Press and structure the sushi. Place the sushi, rice side down on top of a band of nori.
Utilizing your fingers saturate the tips of the nori with a portion of the cornstarch combination and crease the band of nori upon itself to stick.
Keep sushi cold until serving.rice-balls-nigiri-sushi
Nigiri Sushi VIDEO
