Hand Moulded Sushi

Step 1

Rinse the rice 3 times in cold running water and drain. Place into a lidded saucepan and add 375ml cold water. Bring to the boil and simmer for 2 minutes. Reduce to lowest heat possible, cover with tight fitting lid and cook until water is absorbed. Allow rice to stand, covered, for a further 5 minutes.

Step 2

Mix rice vinegar, mirin, salt and sugar to make up sushi vinegar.

Step 3

Spread cooked rice in a large mixing bowl or baking tray and fold in the vinegar a little at a time, you might not need to use all the vinegar. Stop adding vinegar if rice starts to become mushy.

Step 4

Work in a cool room - the idea is to cool down the rice as quickly as possible without handling it too much.

Step 5

Wet fingers with water and place a small amount of rice(about 1 Tbsp) in one hand.

Step 6

Gently squeeze sushi rice into a small sausage shape.

Step 7

Smooth a little wasabi onto the rice and place a slice of tuna on the top. This is optional as wasabi can be served separately.

Step 8

Press sushi into shape and place onto a plate.

Step 9

Continue making sushi until all ingredients have been used up.

Step 10

If you have any nori seaweed, cut into strips and wrap around the sushi.

Step 11

To serve: Serve sushi preferably with light Japanese soya sauce (which is slightly sweeter than Chinese soya sauce), more wasabi (Japanese horseradish) and pickled ginger.