Nigiri sushi

Cut the tuna or salmon in rectangles and remove bones and skin.

Cut with a sharp knife very thin slices of 2 x 5 cm of the fish fillet (best when partly frozen) and clean the knife after each cut in a bowl with water and lemon juice.

Mold of a tablespoon sushi rice ovals with approximately the same length and width as the fish. Put a bit fish on the palm of your hand, divide a (very) little wasabi over the middle of the fish. Place the oval piece rice on the fish. Push the rice with your fingers and make half a ball .

Serve the Nigiri sushi with a band of seaweed (nori) wrapped around.

Serve at room temperature with the fish up .