1 tablespoon rice vinegar
2 cups prepared sushi rice (see related recipe)
150g sushi-grade tuna, thinly sliced (see note)
Japanese soy sauce, to serve
Wasabi, to serve
Step 1Fill a bowl with cold water and add the rice vinegar. Dip fingers in water and shake off excess. Pick up 1 tablespoon of rice and shape into a rectangle with rounded edges.
Step 2Place a slice of tuna over the top of rice and mould in place. place on a serving platter. Serve with soy sauce and wasabi.
Sushi-grade tuna is available from fishmongers.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook: