1 pound sushi-quality fish fillets such as ahi,salmon, flounder or sea bass
1 ounce wasabi powder
1 ounce water
2 pounds Zushi (Sushi Rice), recipe follows
2 ounces pickled ginger, sliced
3 ounces shoyu
Servings: 24
1. Trim the fish fillets of any skin, bone, imperfections or blemishes. Cut the fillets into 24 thin slices, approximately 2 inches long by 1 inch wide (5 centimeters by 2.5 centimeters).
2. Mix the wasabi powder and water to form a paste.
3. With your hands, form a 1 1/2-ounce (50-gram) portion of rice into a finger-shaped mound.
4. Rub a small amount of wasabi on one side of a slice of fish.
5. Holding the rice mound in one hand, press the fish, wasabi side down, onto the rice with the fingers of the other hand.
6. Serve with additional wasabi, pickled ginger and shoyu.
Yield: 24 Pieces
1 ounce wasabi powder
1 ounce water
2 pounds Zushi (Sushi Rice), recipe follows
2 ounces pickled ginger, sliced
3 ounces shoyu
Servings: 24
1. Trim the fish fillets of any skin, bone, imperfections or blemishes. Cut the fillets into 24 thin slices, approximately 2 inches long by 1 inch wide (5 centimeters by 2.5 centimeters).
2. Mix the wasabi powder and water to form a paste.
3. With your hands, form a 1 1/2-ounce (50-gram) portion of rice into a finger-shaped mound.
4. Rub a small amount of wasabi on one side of a slice of fish.
5. Holding the rice mound in one hand, press the fish, wasabi side down, onto the rice with the fingers of the other hand.
6. Serve with additional wasabi, pickled ginger and shoyu.
Yield: 24 Pieces
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