Instructions

1. RICE:
2. 1. Rinse rice several times until water is clear.
3. 2. Cook rice with 2.5 cups water according to rice cooker instructions (or pot method). Let it rest 10 minutes after cooking.
4. 3. In a small pot, heat rice vinegar, sugar, salt until sugar dissolves. Do not boil.
5. 4. Transfer hot cooked rice to a large wooden bowl (sushi oke) or mixing bowl.
6. 5. Pour vinegar mixture over rice while mixing gently with a wooden spatula or paddle, using a cutting motion to incorporate the vinegar and cool the rice.
7. 6. Cool rice to room temperature (about body temperature is ideal for forming).
8. 7. Fan the rice gently as you mix to remove excess moisture and give it a slight shine.
9. FORMING:
10. 8. Wet your hands with water to prevent sticking.
11. 9. Take about 1 tbsp of rice in your palm.
12. 10. Gently press and form into a small oblong cushion about 5cm × 2cm × 2cm.
13. 11. Top with a thin slice of fish (neta), pressing gently so it adheres.
14. 12. Optional: add tiny dab of wasabi between rice and fish.
15. 13. If desired, wrap a thin strip of nori around the middle.
16. SERVE:
17. 14. Arrange on a plate. Serve with small dishes of wasabi, ginger, and soy sauce.
18. 15. Eat by dipping fish-side down into soy sauce.