Omakase-Style Nigiri Sushi Platter

Ingredients

• 150 g sushi-grade salmon fillet
• 150 g sushi-grade tuna (akami)
• 2 cups cooked short-grain sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp fresh wasabi
• 4 sheets nori strips(optional)
• 2 tbsp soy sauce
• 2 tbsp pickled ginger
• 4 leaves shiso leaves(optional)

Instructions

1. 1

   Rinse 1 cup sushi rice until water runs clear, cook with 1 1/4 cups water, then fold in warmed rice vinegar, sugar, and salt mixture; fan and cool to body temperature (about 20 minutes).

2. 2

   Pat fish dry and inspect for bones. Slice salmon and tuna against the grain into 10 thin, even slices each using a very sharp knife with long single strokes (about 15 minutes).

3. 3

   Grate fresh wasabi just before serving and prepare a small bowl of soy sauce and pickled ginger on the side.

4. 4

   Wet your hands with tezu (vinegar-water mix). Take 20g portions of rice and press gently into oval nigiri shapes with three light squeezes, turning once (about 20 minutes for all 20 pieces).

5. 5

   Smear a tiny amount of fresh wasabi on the underside of each fish slice, drape over the rice, and press gently to adhere. For salmon and tuna pieces, optionally wrap with a thin nori strip.

6. 6

   Arrange nigiri on a platter over shiso leaves, garnish with pickled ginger, and serve immediately with soy sauce on the side.