- 1 pound sushi quality tuna, salmon, yellowtail, or snapper
- 2 sheets nori, cut into 24 strips 1/2-inch wide and 5-inches in length
- 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
- 1 1/2 teaspoons wasabi
- 3 cups prepared vinegared sushi rice
Slice fish across the grain into thin (1/4-inch thick) pieces about 2inches long by 1-inch wide. Lay out the seaweed and have the cornstarch slurry ready. Place a slice of fish across the fingers of your left hand just above the palm (if you are right handed), dab 1/16th teaspoon wasabi on the fish and add 2 tablespoons rice on top of the fish. Squeeze and form the sushi. Place the sushi, rice side down on top of a band of nori. Using your fingers moisten the tips of the nori with some of the cornstarch mixture and fold the band of nori upon itself to adhere. Keep sushi cold until serving.
Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Traditional Osaka Style Sushi, Rice Balls, and Maki. Also refer to the Sushi Rice recipe as needed.
2008, Robert Irvine, All right reserved