Classic Sushi with Fish

Basic recipe for vinegar rice:

Rinse the rice in a sieve with running water until the water is clear. Leave the rice to rest in the sieve for 1 hour so it can swell. Put in a saucepan, pour in the water and allow to boil for 2 minutes without the lid. Then reduce the heat to minimum. Replace the lid when the water is simmering gently and cook for 15 minutes. Remove the saucepan from the heat and leave the rice for another 15 minutes. Meanwhile heat the vinegar, sugar and salt stirring constantly until dissolved, but do not allow to boil. Allow to cool to hand temperature. Place the finished rice in a large bowl and stir in the liquid gradually using a wooden spatula. The grains of rice should be coated with the liquid not soaked. Then leave rice to reach room temperature.

Sushi:

Cut the tuna, sea bass and herring fillet into 1/2 cm slices, then into strips about 3 cm wide and 5 cm long. Cut the slices of smoked salmon into 4 cm squares. Cut the ginger into strips. Mix the wasabi powder with water according to the instructions. Cut the spring onions into thin strips. Shape table tennis size balls from 2 tbsp. vinegar rice. Place a piece of fish (tuna, sea bass, herring) on your left hand. Add a spot of wasabi or grated horseradish. Push a rice ball on top and press firmly with your thumb and index finger. Turn over carefully, press into an oblong shape and decorate with leek, radishes or gherkins. Place on a plate or painted tray. Sprinkle finely chopped spring onions over the herring sushi. For the smoked salmon sushi place a square of salmon on a piece of cling film, place the rice ball in the middle and twist the cling film until you have a ball. Arrange on a plate and garnish with pieces of ginger cut into strips, chives or pieces of lemon. Provide a small bowl of soy sauce for dipping next to each person’s plate.

Preparation time: 25 mins
Per portion: 1827 kJ / 436 kcal