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Nigiri Sushi
Preparation info
- Makes
20
Pieces - Difficulty
Medium
Appears in
By Lulu Grimes
Published 2009
Ingredients
210 g 7½ oz 1 cup 250
Method
- Prepare the sushi rice. Spread the rice out on a tray and cool to room temperature. Cover with a damp cloth.
- Trim the tuna or salmon into a neat rectangle, removing any blood or connective tissue. Using a sharp knife, cut paper-thin slices of fish from the trimmed fillet, cleaning your knife in a bowl of
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