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.