Nigiri Zushi

• vinegared sushi rice, made with 300 g (10½ oz) rice
• wasabi

Prepare the toppings. Remove the heads of the prawns. Insert skewers along their backs and cook them in boiling water for 4 minutes, then remove the skewers. Peel the prawns and carefully split open their belly without cutting them in half. Cut the tuna into slices 1 cm (½ in) thick, 2.5 cm (1 in) wide and about 5 cm (2 in) long. Slice the bream in the same way. Remove the skin of the horse mac