2 cups sushi rice 200g tuna in one piece 200g salmon in one piece 8 raw prawns 2 kebab skewers rice vinegar salt sugar soy sauce Wasabi paste pickled ginger
Wash the rice under plenty of running water until the water comes clear. Then drain and leave to rest for 30 minutes.
Depending on the type of rice, put one to two parts water to one part rice in a saucepan and bring to the boil. Cook over a medium heat for 5 to 7 minutes until most of the water has been absorbed. Then steam the rice with the lid on for 10 to 15 minutes over a very low heat. Once the rice is cooked, take the saucepan from the heat, remove the lid and leave to cool down for 10 to 15 minutes, covered with a tea towel.
In the meanwhile, carefully dissolve 2 tbs sugar with 1 tbs salt in 4 tbs rice vinegar. Put the rice in a flat bowl, spread the seasoning over it and leave to continue cooling. Do not put the rice in the refrigerator or stir vigorously while cooling down, otherwise the rice dries out. Leave the rice covered with a damp tea towel until ready for further use to prevent it drying out.
For the Nigiri Sushi, now put the rice at the ready. Cut the tuna and salmon in thin slices. Put the raw prawns onto the kebab skewers from head to tail so that they do not roll up during cooking. Then place in boiling water for approx. one minute. In the meanwhile, dissolve 1 tsp sugar with a pinch of salt in 1 tbs rice vinegar for the marinade. Carefully pull the prawns off the skewer and remove the shell. Cut open and gut each prawn carefully, then place in the marinade for ten minutes.
Now take about 2 tbs sushi rice for each Nigiri and roll in your hands to make little long dumplings. Keep a dish of vinegar water available to moisten your hands. Coat the rice dumplings with a thin layer of Wasabi. Place a piece of tuna or salmon or a prawn on the rice.
Serve the Nigiri Sushi with soy sauce, Wasabi paste and pickled ginger.