寿司

Wash the sushi rice in a large bowl under cold running water, gently agitating the grains with your fingers. Drain and repeat this process six to eight times until the water runs nearly clear, then soak the clean rice in fresh water for thirty minutes.

Drain the soaked rice thoroughly and cook it with three cups of water in a heavy-bottomed pot or rice cooker. Bring to a boil, reduce to the lowest heat, cover tightly, and cook undisturbed for twelve to fourteen minutes until all water is absorbed.

While the rice cooks, combine the rice vinegar, sugar, and salt in a small saucepan over low heat, stirring until the sugar and salt dissolve completely. Remove from heat and allow the seasoning mixture to cool to room temperature.

Transfer the hot cooked rice to a wide, shallow wooden or glass bowl. Drizzle the vinegar seasoning over the rice and fold it in with a slicing motion using a flat paddle, while simultaneously fanning the rice to cool it quickly and develop a glossy sheen.

Using your sharpest knife, slice the salmon and tuna against the grain into pieces approximately five millimetres thick and five centimetres long. Wipe the blade with a damp cloth between cuts for clean, precise slices.

Prepare a bowl of hand water by mixing cold water with one tablespoon of rice vinegar. Wet your hands, then take about one and a half tablespoons of seasoned rice and gently press it into an oblong shape with a slight indentation on top.

Dab a tiny amount of wasabi on the rice, then drape a slice of fish over the top, pressing gently to adhere. The fish should overhang the rice slightly on each end. Repeat with all rice and toppings.

Arrange the finished nigiri on a clean wooden board or plate, garnished with pickled ginger and small mounds of wasabi. Serve immediately with soy sauce in individual dipping dishes, instructing guests to dip fish-side down.