Nigiri (Finger) Sushi


4 ounces raw fish of choice (such as salmon or tuna)
1 tablespoon wasabi paste, to taste
1 cup cooked sushi rice
¼ cup soy sauce, for serving


Preparation method

Lay the fish on a plate and spread the wasabi paste along the middle of the fillet. Slice the fish into bite-sized pieces, about ¼-inch to ½-inch thick.

Moisten hands with cold water and place a small ball, about 2 tablespoons, of sushi rice in your palm.

Firmly press one or two pieces of fish, depending on the size, onto the rice. Use your hands to shape it into an long log.

Serve with soy sauce for dipping.


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