Ingredients:

  • 2 cups (400g) Short-grain Japanese rice (Koshihikari or Akitakomachi)
  • 2 cups (475ml) Filtered water
  • 1/4 cup (60ml) Rice vinegar
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp (6g) Sea salt
  • 1 small piece (2-inch) Kombu
  • 1 lb (450g) Sashimi-grade fish (Salmon, Bluefin Tuna, or Yellowtail)
  • 2 tsp Freshly grated wasabi
  • 1/2 cup water mixed with 1 tbsp rice vinegar (Tezu)
  • 2 tbsp High-quality Shoyu (soy sauce)
  • 1/4 cup Gari (pickled ginger)

Instructions:

  1. Wash the rice vigorously in cold water, swirling and draining 4-5 times until water runs clear. Soak for 30 minutes. Cook in a rice cooker or heavy pot with 2 cups water and the kombu. Let steam for 10 minutes after cooking without opening the lid.
  2. Prepare the vinegar seasoning by dissolving sugar and salt into the rice vinegar. Transfer hot rice to a Hangiri or non-metallic bowl. Drizzle seasoning over a rice paddle and use a 'cutting' motion to incorporate while fanning the rice to cool it to body temperature.
  3. Identify the grain of the sashimi-grade fish. Using a sharp knife at a 45-degree angle, slice the fish into rectangles approximately 3 inches long, 1 inch wide, and 1/4 inch thick in a single fluid pulling motion.
  4. Moisten hands with Tezu water. Take approximately 20g of rice and form an oblong mound. Apply a small dab of wasabi to a fish slice, place the rice mound on top, and use a light pressing motion to bond the two, ensuring a small air pocket remains in the center of the rice.