How to Make fresh rolled sushi

Learn how to make delicious sushi like a real chef. You may think sushi is just raw fish, but you'd only be half right. It's actually the combination of fish and rice – and how it's combined is an art form in itself.

You Will Need

* At least a quarter-pound of trimmed, uncooked saltwater fish

* A sharp knife

* A cutting board

* A dollop of prepared wasabi

* A bowl of water

* Some ice or a refrigerator (optional)

Step 1: Slice fish

With a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2-inches long and ¼-inch thick.

Tip: To make things easier, cut all your fish at one time, but keep the pieces cold until you use them —put them on a plate and keep it in the refrigerator or on top of some ice.

Step 2: Roll rice into ball

Moisten your hands with water from your bowl, and scoop an ounce of sushi rice—about the amount that will fit into your palm—and roll it into a ball.

Step 3: Shape rice ball

Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.

Tip: Your rice should be about the same size as your cut piece of fish.

Step 4: Dab wasabi on fish

Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.

Step 5: Press rice against fish

Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.

Step 6: Squeeze together

Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.

Step 7: Continue process

Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.

Step 8: Garnish plate

Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.

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