Let’s make nigiri sushi!
Culture

Ingredients
Nigiri Sushi (5 servings)
Tuna
Flathead
John Dory
Black Rockfish
Sweet Shrimp
Octopus
Okra
Japanese ginger
Red Clam
3 cups of rice
Sushi vinegar (may be commercially available)
Directions

1
Pour the sushi vinegar over freshly cooked rice to make the sushi rice. Mix the rice with a rice paddle by gently cutting the vinegar into the rice and cool off the temperature with a fan or the like.

2
Cut down the fish into three pieces and peel off the skin.

3
Peel off the skin of the sweet shrimp from the neck down.

4
Slice the octopus for the neta (sushi toppings) and carve a shallow line vertically with a kitchen knife.

5
Lightly apply water to your hands and hold a small amount of sushi rice. Shari (small oval-shaped rice ball) is better if it is smaller.

6
Take the shari in hand, lightly put wasabi on top and put the neta (sushi topping) on top and squeeze gently.
Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz